This is the first recipe in my French Bistro Series, Allergy Friendly menus.
It took me travelling to another continent to realize how much food affects how you feel. These recipes are inspired by the classic Prix Fixe Bistro Menus found across Paris.
Now we explore some good food that makes you feel great!
The browned gruyere cheesing oozing over the edges, the soft flavorful onions, the rich broth, this soup has it all! Found throughout Paris it is an iconic dish and a must have for great reasons.
This classic comfort food is absolutely decadent when done right. It traditionally does contain small amounts of flour plus bread, but we will be substituting those out for those with gluten and wheat allergies. I will also be leaving out bread entirely, although I’m sure it would be good with a chunk of crusty French bread (for non-gluten free) or your favorite gluten free roll.
Weirdly enough this soup did not bother my stomach when I had it in Paris, even though their version did contain wheat. With this recipe however, no one needs to worry about any wheat at all. We can just focus on the amazing taste!
My take on classic French Bistro meal! Allergy friendly, of course.
Ingredients: (Makes 4 servings)
- 4 Onions. White, Sweet or Red
- 1 Head of Garlic
- 1 Shallot
- Bay Leaf
- Olive Oil
- 1 Cup Red Wine
- Sea Salt
- 1 Teaspoon Gluten Free Flour
- Fresh Ground Black Pepper
- 3 to 4 Cups Beef (or Chicken) Stock
- Gruyere Cheese, about 1 cup
- Boil Stock, add bay leaf, herbs, half head of garlic for flavoring.
- Chop Onions to about 1 in. sized chunks, soften in Olive Oil and Butter until translucent over medium heat.
- Turn down heat on Stock and Onions, maintain simmer for Stock. Gently brown Onions, adding Garlic, Shallot and Sea Salt.
- Add 1 Cup of Red Wine, cook until Onions absorb liquid. Add Flour to coat Onions. Add Stock 1 Cup at a time until absorbed and achieved desired thickness.
Make sure to taste Stock often and adjust salt, onion, herbs and garlic as needed. I prefer mine strong, garlic forward, with enough salt to change the flavor of the broth but not overtake it. Remember, these flavors are being absorbed into the onions and help determine the richness of the final product. Weak stock or poor quality store bought brands will reflect in the final product.
It will take about an hour to brown the onions, flavor the stock and absorb the liquid.
Shred the Gruyere in the meantime and pre-heat the oven to 400 degrees.
Ladle the soup into Ramekins, top with a generous handful of Gruyere and place in the heated oven.
Watch the cheese, as soon as it browns and bubbles up remove the Ramekins and serve.
Can be a main course or a side dish!
Let me know how your French Onion Soup turns out and if you paired with something else or made it a meal!
Look out for my Allergy Friendly Kitchen series, exploring Good Food that Makes You Feel Great!