So…. I apologize for the lack of posting this last week. Life is getting a little crazy!
This time of year makes me want to eat desserts and soup all of the time, so in brainstorming for a new recipe, this was a no-brainer. I haven’t had french onion soup ever, so this was a first, but it’s so so easy!
CAN YOU BELIEVE CHRISTMAS IS NEXT WEEK?! How did that happen???
Anyway, would you like the recipe now? Great.
- 1 tsp extra virgin olive oil
- 1 tsp unsalted butter
- 3 large red onions, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme leaves
- pinch of sea salt and black pepper
- 2 tsp balsamic vinegar
- 4 cups beef broth
- 1 tsp Worcestershire sauce
- 2 slices gluten free bread (I used Udi’s)
- 1-2 oz grated goat’s mozarella cheese
In a large saucepan on medium heat, add the olive oil and butter.
Add onions, garlic, thyme, salt and pepper.
Sautee, stirring occasionally, until the onions start to become soft, about 3-5 minutes.
Stir in vinegar and reduce heat to medium-low.
Cover and cook, ocassionally stirring, until onions are soft and slightly browned.
This could take 10-15 minutes.
Add broth and Worcestershire sauce and stir, scraping the bottom, and increase heat to medium-high.
Bring to a simmer, reduce heat to low and simmer for 10 minutes.
Now.. for the crostinis.
Turn on the broiler.
On a baking sheet, arrange sliced gluten free bread (I used a cutter to make mine round).
Place in the broiler for about a minute (make sure to keep checking so it won’t burn!)
Add the cheese and cook for up to 45 seconds or so.
Place the bread on the hot soup and enjoy!