Yum! Soup is great when its cold outside. Soup is something I always tend to avoid when I go out unless I am 100% sure that they are aware of gluten issues and those with Celiac disease. There are too many ways to contaminate the pot - broth, thickeners, etc. Add a nice piece of french bread topped with cheese and my GF cells cringe.
So, just make it yourself. I've been making it for years and it is quite simple but it does take some time. You only need a few ingredients, a large stock pot and some time.
Onions (lots of them)
1. Slice the onions into thin (1/4 inch or less) slices. For a 3 quarts of broth I will use about 8 medium size onions. Slice one large shallot. For some added flavor I will also use one or two leeks. For the leak you need to rinse thoroughly to get all of the sand out.
2. Heat a large stock pot and add olive oil to coat the bottom and about a tablespoon of butter. Then add all of the onions, shallots and leaks.
3. Turn on some music, a tv show or have a conversation and let the onions render. This can take up to an hour. The longer and slower you cook them the more tender they will be. When they are ready they will start to be translucent, sticky and some have browned and caramelized. You will see your big pile of onions shrink in height by over 50%.
4. Add a cup of red wine. I usually use a nice Chianti and simmer until it is almost absorbed.
5. Next add the gluten free beef broth, 2 bay leaf, 1/2 - 1 Tbsp dry thyme, some salt and pepper. Let simmer.
6. The longer you let it simmer the more the flavors will meld. I like to make it a day before and let it rest in the fridge overnight. The following day I'll reheat and adjust the flavor (salt, pepper, thyme).
7. Before serving I cut some nice slices of GF bread and toast. Then ladle the soup into a bowl (make sure to pull out the bay leaf), top with the toast, then lay a slice of Comte cheese on top and place under the broiler until the cheese is bubbling.
8. Sit back and enjoy you creation (careful, the bowl will be hot). There should be plenty for tomorrow and extra to freeze so you can enjoy it later.
The Un-Gluten Guy