A delicious gluten free take on this classic french soup! Full of flavour!
- 6 tablespoons olive oil
- 6 rashers of gluten-free bacon, chopped
- 8 large brown onions, thinly sliced
- 2 tablespoons gluten-free cornflour
- ¾ teaspoon salt
- ground black pepper, to taste
- 3 garlic cloves, crushed
- ½ teaspoon gluten-free mustard powder
- 1½ cups dry white wine
- 7 cups chicken stock
- 6 tablespoons brandy
- 2 tablespoons chopped parsley
- 2 tablespoons chopped thyme
- 4–6 slices gluten-free bread
- 6 slices gruyère cheese
- paprika, if desired, to serve
- In a large heavy-based saucepan heat 1 tablespoon olive oil and add the bacon. Cook the bacon while stirring, then remove from pan and set aside. Using the leftover bacon fat in the pan, add the rest of the olive oil and the onions and sauté until caramelised.
- Add the cornflour, salt and some ground black pepper, to taste. Mix together and cook for a few minutes, making sure that the cornflour is not too lumpy.
- Then add the garlic, bacon, mustard powder, white wine, chicken stock and brandy and simmer for 15–20 minutes.
- Add the parsley and thyme and continue to simmer. Taste for seasoning and add more salt and pepper if required.
- To serve, cut the crusts off the gluten free bread and toast in a sandwich press with a little olive oil. When crisp, top the toast with some gruyère cheese and float these on top of the soup in bowls. Place under the grill and allow the cheese to fully melt. Sprinkle the tops with paprika, if desired, and serve immediately.
Kids & Teens: Omit the alcohol
Per 100 g: fat 5 g, saturated fat 1.2 g, protein 6.9 g, carbohydrate 4.9 g, sodium 158 mg, energy 464 kJ (111 Cal), GI low