3 tablespoons butter
3 tablespoons extra virgin olive oil
5 large onions, peel and thinly slice
1 garlic clove, minced
¼ cup of water
½ cup brandy or ¾ cup red wine (my preference is brandy)
1 dried bay leaf
3 sprigs fresh thyme
6 cups beef broth
Sea salt and freshly ground black pepper to taste
4 slices gluten-free bread, cut into rounds to fit bowls, toasted
2 cups freshly grated Gruyere, Emmenthal, or Swiss cheese
NOTE: All ingredients including spices must be gluten-free and preferably organic
Add butter, oil, onions, garlic and water into a large soup pot, cover with a lid and let the onions soften over medium-high heat, approximately 10 – 15 minutes.
When the water has evaporated, remove the lid, turn the temperature to low and start to caramelize the onions, stirring frequently, this will take about 45 minutes
When the onions are a golden colour, add brandy, bay leaf, thyme and broth, add salt and pepper to taste and let simmer for 15 minutes.
Preheat your oven's broiler. Remove bay leaf and thyme sprigs, ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl, sprinkle evenly with the cheese and place bowls onto a baking sheet
Place the bowls under the broiler and broil until the soup is bubbling and the tops are golden brown, serve hot!