I only found out about French Onion Soup when I moved to the United States, and ever since,  it has always been one of our family's favorite dishes. Being able to reproduce it just as you would have it served at a restaurant is a real treat, and it feels like a great accomplishment when the creation you have assembled is before you and you get ready to dig in!
    Here is my stress free GF version with a twist that you will not find in any other traditional recipes (...continue reading to find out about my trick to make sure the onions do not turn grayish or become soggy). 
    As for all of my recipes, this one too will allow you to substitute any regular ingredient that one would find in the original Onion Soup recipe with no problem...
(Serves 4 people)
  • 3 large onions (of any type - I like to use Spanish or red onions)
  • 1 tbs of cajun or creole powder 
  • 1 tsp of oregano
  • 1 tsp of 
  • 1/2 tsp of ginger powder
  • 1 tbsp of chilly powder (you can substitute this with 1 tbs of chipotle for more spiciness)
  • 2 tbs of organic GF soy sauce
  • salt and pepper to taste
  • 3 cups of water
  • 2 tbs of EVOO
  • 4 toasted slices of your favorite bread
  • 4 oz. or 4 big slices of your favorite melting cheese (I like to use aged cheddar or even yellow cheddar)
  • *... and here is the magic ingredient: 1/3 cup of orange juice - (shhh! I am letting out another secret!)
Let's get cooking...
  • Cut the three onions in half, and slice them according to the thickness that you prefer (very thin slices will tend to dissipate in the soup while cooking)
  • Add the EVO to a large pan or medium pot, and let heat up on low
  • Place the onions in the pot/pan, and sprinkle all of the spices, salt and pepper
  • Stir and let cook on medium until they get translucent (it may take approx. 10 to 15 minutes)
  • Add the water, * the secret ingredient (orange juice), and stir. (No one will ever know that you used orange juice in your soup, but they will certainly notice the beautiful color and freshness of the onions!)
  • Let simmer on medium for another 15 minutes, stirring every so often
  • Just before taking the soup off the stove, add in the soy sauce, and stir 
  • When the soup is ready,  sprinkle some more EVOO to taste before starting the assembling
  • In the meantime, toast the bread in the toaster oven until nice and golden
  • Line up 4 strout 16oz. bowls/crocks, or any other oven-safe ceramic/terra-cotta bowls
  • Place the toasted bread on the bottom of the vessels
  • Spoon in enough onions and broth to reach the rims of the bowls
  • Cover the soup with the cheese slices
  • Put in the oven or a toaster oven, directly under the broiler for 3-5 minutes, or until the cheese melts and turns light brown
  • Serve Hot!
    If you are in a rush and/or do not have the appropriate bowls, you can assemble the French Onion Soup in a single large deep stoneware or glassware bowl, and serve it family style. (All of the above instructions will still apply, but you are making one big bowl instead of 4 separate individual portions)

 Buon Appetito!
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