Gluten-Free French Onion and Mushroom Soup

 

French Onion Soup is a wonderful way to start out an evening meal, but served in a smaller portion alongside a light mixed green salad can make for a fantastic lunch. I have enjoyed this soup from a variety of locations, but consistently find that it tends to be too salty and too rich for my palette, and generally, by the time the bowl is empty I have become somewhat bored with the texture and ingredients; there is just not enough depth of flavor.

My Gluten-Free French Onion and Mushroom Soup takes this classic up another notch. Mushrooms are essentially a flavored sponge. When cooked they release so much flavored moisture, while simultaneously absorbing the flavors of the liquid they are cooked in. With the addition of mushrooms to this recipe, it adds not only another element of taste, but adds that missing texture, absent from the usual, that keeps one coming back for another spoonful to the very end. I also lighten up this dish by using a slice of a gluten-free crosinti, in lieu of French bread, and a blend of parmesan and gruyere cheeses. Although one can always use a traditional crostini, the gluten-free alternative makes the soup much less dense, and the blend of cheeses really cuts the overwhelming richness, while, when browned, still maintains the cheese crust topping that all enjoy.
Top with a fresh sprig of parsley or chopped chives and this makes for a easy soup
anytime of the day, for family or guests alike.

Bon Appetit!

 

Ingredients

2 Tablespoons EVOO

1 stick (8 Tablespoons) unsalted butter

6 large sweet onions, thinly julienned

8-10 garlic cloves, finely minced (or grate using a Microplane)

Salt and pepper to taste

64 ounces low-sodium chicken broth

64 ounces beef broth

2 beef bouillon cubes

3 Tablespoons Worchestershire Sauce

3 Tablespoons Balsamic Vinegar

1 1/2 Tablespoon dried thyme

16 ounces crimini or button mushrooms (or any of preference), thinly sliced

2 bay leaves

 

12 slices gluten-free, lightly toasted, baguette

(choose a baguette with the circumfrence that matches that of the bowls selected to bake the soup in)

1 to 1 1/2 lb. shredded parmesan-gruyere blend (1 to 1 ratio of cheeses)

 

Parsley sprigs or chopped chives to garnish

 

Preparation

In a large stock pot saute the onions in the EVOO and butter over medium heat for 20 minutes, stirring often, until the onions start to become limp. Add the minced garlic, salt and pepper to taste, and continue cooking for another 15-20 minutes until the onions become caramelized.

Add in the remaining ingredients through the bay leaves. Continue to simmer over medium heat for 45 minutes, stirring occasionally.

 

Turn on the oven to broil. Arrange a rack on the top level of the oven.

Arrange 12 oven-safe bowls or large ramekins on two rimmed baking sheets. Fill each bowl 3/4 full with soup. Top the soup with a gluten-free crostini and a generous portion of the parmesan-gruyere blend. Broil for approximately 5 minutes on the top rack, or until the cheese is golden and bubbly.

 

Garnish with a fresh parsley sprig or chopped chive for presentation.

 

Serves: 12*

 

*This recipe makes quite a few servings. Do not hesitate to cut the ingredients by portion, or simply freeze any excess for a quick go-to.