French Onion Soup with Melted Cheese with homemade vegetable stock – Gluten-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the butter and oil in a large pot over medium-low heat.

   StoveLarge pot
2. 2
   Add the onion and fry for 40–45 minutes, stirring, until the onion is deep brown and caramelized.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
2. 4
   Bring to a boil over high heat and skim off the foam.

   Stove
3. 5
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 6
   Strain the stock through a fine sieve.

   Fine sieve
5. 7
   'Add the stock and the bay leaves and the thyme, season with salt and black pepper and bring to a boil. 'Turn down the heat and simmer 20 minutes.

   Stove

   💡The soup's flavor comes from the browned onion: low heat, frequent stirring and patience. Onion burned at the edges makes a bitter soup.
6. 8
   Remove the bay leaves from the soup.
7. 9
   Preheat the oven to 220°C (430°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8. 10
   Divide the soup among ovenproof bowls, place toasted gluten-free bread slice on top of each bowl and sprinkle with the cheese and the cheese.

   LadleRamekins / cocottes
9. 11
   Put the bowls in the hot oven for 10–12 minutes, until the cheese bubbles and turns golden.

   OvenRamekins / cocottes