• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

French Onion Soup
0

4 posts in this topic

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!!!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


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

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites
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!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,413
    • Total Posts
      930,427
  • Member Statistics

    • Total Members
      63,837
    • Most Online
      3,093

    Newest Member
    Lynette7561
    Joined
  • Popular Now

  • Topics

  • Posts

    • I just got a call from the Kaiser GI department. The doctor who performed the endoscopy was supposed to call me with the results and instead the receptionist did. She said "Dr. X says your biopsy was normal and you do not have celiac disease." Word for word, that's it! So not only did I not get to talk to her the day of my procedure, but not at all! They are printing copy of the biopsy pathology report for me and I'll get it tomorrow. I want to see if it says how many samples they took. At this point, I still feel like crap, still have symptoms and I'm going to try a gluten-free diet to see how I improve, get blood tests again eventually. I'm moving out of state in the summer and hopefully will find better doctors.          
    • I am curious which gene you have?  DQ6?
    • Tapioca is also a common source for "modified food starch."
    • Thanks for all your help. I got my new test results in. I'm surprised by how fast they came back. It is a different lab (different insurance) and fortunately, it is easier to read, but unfortunately, the results still seem a bit off from a clear cut answer.  Gliadin DP Igg was elevated,  along with my EMA.  The tTG IgA was not elevated on this test, although it was equivocal last time but on a completely different scale since it was from a different lab.     It seems odd that the tTG IgA is lower. Does anyone know anything about that?  At the same time, EMA and Gliadin DP IgG are higher.   I appreciate everyone's input. Until now, I have only been seeing an endocrinologist and my primary care.  They both seem to be aware of celiac but not incredibly confident in navigating the diagnosis.  My endo shrugged off the first test results as not that high.  Obviously, I don't want to have celiac, but I wanted a second opinion.  I was glad that my primary care wanted to at least look at tests again. I'm not sure yet what the next steps will be.   Celiac Serology Profile with Reflex to Endomysial Antibody (EMA), IgA Titer by IFA   NAME VALUE REFERENCE RANGE F Endomys. IgA Screen Positive  A Neg. at 1:5 ("") F Endomys. IgA Titer 1:10  A Not Indicated (titer) F IgA 161 70-400 (mg/dL) F TTG IgA 10.7 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive F Interp Data See Note  ("") - Test Negative Positive - Gliadin IgA 0.0-14.9 >=15.0 - Gliadin IgG 0.0-14.9 >=15.0 - TTG IgA 0.0-14.9 >=15.0 - EMA Titer >= 1:5 F Interp Test: See Result Note:  ("") - RESULT INTERPRETATION: - Results support a diagnosis of Celiac disease. - TTG, IgA EMA,IgA AGA,IgA AGA,IgG Total IgA - -------- ------- ------- ------- --------- - Neg Pos Neg Pos N/A F Gliadin DP IgG 16.7  H 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive F Gliadin DP IgA 4.3 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive
    • In the rare instance that "modified food starch" is made from wheat, it will say so in the ingredients or Contains statement.  If you wonder what it is made from, email or call and ask.  I think its usually corn or potato Progresso is part of a large company.  they would not label something gluten-free unless they know it is.  Its a law in the US and Canada.    
  • Upcoming Events