Gluten-Free French Onion Soup, An Apres Ski Delight

Ladle the soup

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Ladle the soup into 4 ovenproof serving bowls. Top each with a slice or two of toasted bread cheese rounds

I have been wanting to make a gluten-free vegetarian french onion soup for sometime. Being up in Whistler for the skiing season was a perfect start to get back to some soup making.

I decided to spend some extra special attention to caramelize onions for this soup – time was on my hands since I am so blessed to work at home. I let them carmelize for close to double the time the original recipe called for.

The Verdict of Gluten-Free French Onion Soup?

This broth and the onions were super delish and especially so the next day.  I would use even more cheese next time. My soup tester said he’d prefer regular Gouda instead of the smoked Gouda I used.

Udi’s Gluten-free Millet Chai bread is pretty tasty and kept well in the soup but costed a whopping $9!! Yikes! I think I have to go back to making my own homemade gluten frees bread.

 

Gluten-Free French Onion Soup Ingredients:

  • 1/2 stick goat butter
  • 2 tablespoons olive oil
  • 4 large onions, peeled and thinly sliced
  • a splash water
  • a sprinkle of sea salt and freshly ground pepper
  • 1/2 cup brandy
  • 4 cups organic vegetable broth
  • 1 tablespoon worcestershire sauce
  • 4 sprigs fresh thyme leaves
  • 4 slices of Udi’s gluten free bread (Millet Chai), cut if needed to fit your bowls
  • 2 cups shredded gruyere cheese
Gluten-Free French Onion Soup Instructions:
  1. Melt the butte and oil—and then add the onions, a splash of water and salt and pepper. Stir well, then cover with a tight-fitting lid. This will capture steam and help the onions release all their moisture. Cook, stirring now and then, until the onions soften and become quite wet, about 10 minutes.
  2. Remove the lid and continue cooking over medium-high heat, stirring frequently until all the water has evaporated. Lower the heat a bit and slowly begin to caramelize the onions, stirring them frequently. This will take about 1.5 hours. You don’t need to stir continuously, just enough to keep the onions from sticking to the bottom. Continuing to lower the heat will also help prevent sticking.
  3. For the soup, when the onions are a deep golden colour and have shrunk dramatically, add the brandy. Turn up the heat and cook for a few minutes, stirring constantly, until the additional liquid seems to have evaporated. Add the worcestershire and broth and bring to a simmer. Add the thyme leaves, season with salt and pepper and continue cooking for 15 minutes or so.
  4. Preheat the broiler in your oven. Toast the gluten-free bread slices both sides for a minute.
  5. Cover the bread with an even mound of shredded cheese. Broil until the cheese has melted and browned and looks beautiful.
  6. Ladle the soup into 4 ovenproof serving bowls. Top each with a slice of toasted bread cheese, enough to cover the top of the soup.
  7. Enjoy!
Original Soup Recipe: http://chefmichaelsmith.com/recipe/french-onion-soup/#.UreUKRaiKZM
What I Changed From Original Recipe:
  • Used goat butter instead of regular cow milks butter
  • Added worcestershire sauce
  • Used vegetable broth instead of chicken broth
  • Used gluten free bread (Udi’s Millet Chai)
  • Used smokey gruyere instead of regular
  • Used brandy

Soup Mistress Rating for Gluten-Free French Onion Soup:

Healthy (+ slimming + low sodium): (4/5)  
Presentation: (4/5) 

Taste: (4.25/5) 

Summertime Soup Series: Anjo Blanco, A Gluten-Free White Gazpacho

Anjo Blanco

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Anjo Blanco a great summertime soup!

I’m down in Vegas for a while and it is hot hot hot! The last thing I feel like doing is chowing down on hot hearty soups – so I’m on a hunt for some great summertime soups!

I am keeping a total open mind – as I was one of those people who did not fancy cold soups. I think I changed.

This is the first of my many summertime soups I want to try and I have had this particular Anjo Blanco recipe bookmarked since January from a foodie magazine. It is a Spanish version of white gazpacho.

Ladle and garnish

 

The Verdict of Anjo Blanco Soup?

I would have never thought that these particular ingredients would conjure up into a soup! I was a tad sceptic on the output, but kept an open mind because it looked oh so pretty in the magazine. I am impressed of the way it turned out, especially with my modifications turning it into a gluten-free and cows milk-free soup!

The garlic worked well with the sweetness of the apple, grapes and almond milk. The graininess of the bread made me feel like I was eating a hearty soup because I used a medium sieve (not a fine one that was called for in original recipe)…and that was just fine.

My partner in crime, tester of food extrodinaire, liked the texture of the toasted almonds and the zip of the red wine vinegar it gave the soup. He also gave the soup, to his surprise a 4.5 out of 5 for taste. We both agreed that the presentation came out well too and it deserved a 4.5 out of 5.

Would I changed anything? I would perhaps serve this soup in a martini glass, which would allow me to have a choice of sipping on the soup versus spooning it up.

Anjo Blanco Ingredients:

  • 1 granny smith apple, peeled, cored, chopped
  • 1 large garlic clove, chopped fine
  • 2.5 cups crust-less gluten-free bread
  • 1 cup seedless green grapes, halved
  • 1/2 blanched almonds
  • 2.5 cups almond milk (I used vanilla flavour which worked, you can also use plain)
  • 1 cup filtered water
  • dash salt & pepper
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1/2 cup sliced almonds

Anjo Blanco Instructions:

  1. Combine apple, garlic, bread, grapes, blanched almonds, almond milk, and 1 cup water in a medium bowl; season with salt.
  2. Cover and chill for at least 6 hours and up to 1 day.
  3. Transfer soup base to a blender (or use immersion blender) and puree, adding water by tablespoonfuls if too thick, until smooth. With motor running gradually add 1/3 cup olive oil and 3 tbsp vinegar.
  4. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. Soup can be made 1 day ahead. Keep chilled.
  5. Toast sliced almonds to a slight brown, let cool.
  6. Ladle soup among bowls; top with toasted almonds: drizzle with oil and vinegar pretty swirls or droplets.
  7. Now go sit out on your summer deck, watch the sunset and enjoy the soup there!

What I Changed From The Original Recipe:

  • Used 2.5 cups of almond milk instead of whole milk & water (but did add some water)
  • Used 1/3 cup of olive oil instead of 3/4 cup
  • Used shaved almonds in the soup base but thin sliced almonds for garnish
  • Used 2.5 cups of my favorite gluten free bread recipe (minus the olives and almonds) instead of 3 cups of white country bread.

Soup Mistress Rating for Anjo Delight:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (4.5/5) 

Taste: (4.5/5)