Gluten Free French Onion Soup Recipe

I'll admit - this is one that I really hated giving up when we all went gluten free.

This past weekend, our neighbor traded me some chard and leeks from his garden for some kale from ours.  I immediately thought "French onion soup" because leeks are one of the main ingredients, and this would be a chance to try my hand at a gluten free version of one of my all-time favorite soups.  French onion soup is always so hearty and rich.  It really warms you up from the inside out, and keeps you warm on blustery days like we've had this week from the leftovers of Sandy.  And even though it's a bit time consuming, it's really rather simple to make, especially with some staples from your pantry.

SPH Gluten Free French Onion Soup
A few tablespoons of olive oil
A few tablespoons of butter
2 small-ish leeks, white and light green parts only, sliced into fairly narrow slices
5 medium onions, sliced into narrow half-moons
1-2 tablespoons minced garlic (I use the kind from the jar)
1-2 teaspoons dried thyme - to taste
1 quart beef stock (I use Pacific brand Organic Beef Broth)
Gluten free bread slices, either toast on the side like the photo or use slices of a gluten free baguette
Melty cheese of your choice - I used mozzarella because that's what I had on hand, but traditionally gruyere or Swiss is used - figure on a generous handful of shredded cheese per bowl

In a large soup pan, warm the olive oil over medium heat.  Add the butter, and allow it to melt.  Lower the heat, add the leeks and onions, and stir.  Continue stirring occasionally, every few minutes, until leeks and onions are completely wilted down.  To like a third of their original size.  By cooking these low and slow you release the starches from the vegetables, which will help thicken the soup a little bit.  Now add the garlic and thyme.  Stir for a minute or two to warm the garlic and thyme through.  Add the stock and stir well.  Simmer just until the stock starts to reduce.  Sorry, I don't have a time for this.  It's an eyeball-it kind of thing.  Serve in individual bowls with melted cheese and crusty bread.  If you really want to get fancy, put the bowls of soup on a cookie sheet.  Top each with a baguette and cheese, and stick under your broiler for just a few minutes, until cheese is melted.

This one is definitely worth the time - enjoy!