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French Onion Soup


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3 replies to this topic

#1 jkmunchkin

 
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Posted 23 August 2006 - 05:34 PM

I've been dying for French Onion Soup and recently found the Wolfgang Puck soups. The organic french onion soup is delicious. I just made it and put some mozzarella cheese on top and melted it in the oven. Sooooo good!!!
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Jillian

Positive Blood test and Biopsy
Inflamed stomach lining
Gluten free since July 6, 2005
Tarrytown, NY


"Sometimes being a b$tch is all a woman has to hold onto." - Dolores Claiborne

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#2 utdan

 
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Posted 23 August 2006 - 05:44 PM

mmmmmmm my mouth is watering just thinking about it. I'll have to pick some up next time I go to the store!
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Dan


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#3 elonwy

 
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Posted 23 August 2006 - 06:34 PM

I like to make it at home, its a really easy soup.
(serves 4)
INGREDIENTS:

* 1/4 cup butter
* 3 onions, thinly sliced
* 1 teaspoon white sugar
* 1 tablespoon gluten-free flour mix
* 2 1/2 cups water
* 1/2 cup red wine
* 2 (10.5 ounce) cans condensed beef broth
Optional:
* Some gluten-free bread
* 8 ounces sliced Swiss cheese

DIRECTIONS:

1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
3. Take four slices of bread. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes.
4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

YUmmmmm
Elonwy
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Inconclusive Biopsy 7/20/05
gluten-free since 7/23/05
Never felt better.


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#4 gfp

 
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Posted 24 August 2006 - 12:49 AM

I like to make it at home, its a really easy soup.
(serves 4)
INGREDIENTS:

* 1/4 cup butter
* 3 onions, thinly sliced
* 1 teaspoon white sugar
* 1 tablespoon gluten-free flour mix
* 2 1/2 cups water
* 1/2 cup red wine
* 2 (10.5 ounce) cans condensed beef broth
Optional:
* Some gluten-free bread
* 8 ounces sliced Swiss cheese

DIRECTIONS:

1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
3. Take four slices of bread. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes.
4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

YUmmmmm
Elonwy

If you can be bothered .... and its really a matter of taste cook the onions on low heat until they caremelise (20-30 mins) ....

another non conventional thing I like is if you take the partically cooked gluten-free bread to actually fry it in oil, garlic and herbs.... but works equally well with stale gluten-free bread....

This is really one of those situations where gluten-free bread is actually better than the real thing.

I have a friend who uses gluten-free bread for meatloaf and stuffing after cooking for me and finding the gluten-free bread is actually better in some ways than a nice moist loaf!
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Fere libenter homines id quod volunt credunt. (JC, De Bello Gallico Liber III/XVIII)




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