Onion Soup with Garlic Thyme Croutons

Nothing is better than a warm bowl of soup on a cold day. I was trying to think of a soup I had not had in quite a while and French Onion soup came to mind. This soup is very rich, delicious and simple to make. It has always been a favorite of mine. Many people who don’t love onions love this soup. I know because I am one of them. I really like cooked onions because they have a sweeter, less potent flavor than raw or grilled onions.

My aversion to anything except onions that are cooked is just another thing that makes me ‘unique’ as my Mom says. I have to wonder if it is always meant in a nice way. Actually, I know I am my Mom’s favorite middle child though, so I am sure this is a positive comment.

So back to the soup. I was trying to figure how to make this very delicious recipe even better and gluten free. I came up with some special ingredients that add a unique and delicious base for the soup.  The garlic croutons add yet another layer of flavor, to make this savory gluten free soup even more delicious.  Hope you agree!

Onion Soup with Garlic Thyme Croutons

2 large Spanish onions thinly sliced

½ stick unsalted butter

½ tsp salt

½ tsp gluten free brown sugar

3 cloves of garlic minced

2 large springs fresh thyme leaves removed

1 bay leaf

5 cups gluten free beef broth

3 tbsp red wine

½ tsp black pepper

Provolone cheese

Gluten Free Garlic Thyme Croutons (see recipe below)

Melt butter in a large stock pot over medium low heat. Add onions to the pot. Cook on medium low heat for about 20 minutes. Stirring occasionally. Add garlic and brown sugar to the mixture. Continue cooking onions until caramelized .Next add beef broth, bay leaf, thyme leaves, and red wine to the simmering mixture. Cook on low for at least 1 hour. Stir occasionally. Remove bay leaf. Pour the soup into bowls. Top with croutons and desired amount of provolone cheese.  Cheese should melt from heat of soup.

 Note: You can always pop the soup in the microwave to melt the cheese if the heat of the soup is not enough.

Garlic Thyme Croutons:

8 slices of gluten free white bread.

3 tbsp unsalted butter - melted

2 garlic cloves crushed

¼ tsp salt

2 springs fresh thyme – remove and mince the leaves.

1/4 tsp paprika

Preheat oven to 375. Cut crusts off of the bread and discard. Cut bread into bite sized pieces. In a bowl add all ingredients, except for bread cubes. Mix thoroughly. Add bread cubes and toss until all bread is covered with butter mixture. Place bread pieces in a single layer on a cookie sheet. Toast in oven for 10-15 minutes or until crunchy.