Thursday, November 6, 2008

Onion soup for two

Alex loves soup. I think soup is great and all, but I don't love it as much as he does. We had a special dinner, with fancy pizza, oysters, and this soup. We picnicked on the floor. It was cute. I made single servings in glass jars, since I don't have oven-proof bowls big enough for soup. For the toasts I used an Against the Grain roll. More on them later, I love their breads. 
Onion Soup
1 onion, sliced into thin rounds
1 T butter or olive oil
salt and pepper
2 c chicken, beef, or vegetable stock
2 sprigs rosemary, leaves minced
1 GF roll or 2 slices of bread
2-4 slices cheese, I used mozzarella because that's what I had but you should use something Swiss
1 T Parmesan cheese, grated
a few chives, snipped

Heat up oil in a saucepan. Add onions, and cook over low heat for 20-30 minutes until onions are caramelized. Add stock, salt, and pepper and then simmer 15-20 minutes, then divide between two glass jars or ovenproof bowls. Preheat oven to 400. Lightly toast roll, then trim so it fits into the jar. Top with cheese slices, then Parmesan cheese, and cook for 5-10 minutes until the cheese is melty and starts to brown. Sprinkle with chives, and serve carefully (remember, the jar is hot!)

2 comments:

  1. I'm kinda like you - soup is good and all but not the end all. HOWEVER, this looks yummy!! Thank you so much for the bread link! As I am new to wheat (non-gluten wheat) allergies, I am still searching for decent tasting bread. I can't wait to check this out! Have a great night.

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  2. I love onion soup! But I would eat twice as much as what you have shown, so I am going to have to double the recipe at the very least.
    I am new to the gluten-free life as well, having just been diagnosed (at the age of 43! Who would have thought it would take that long to figure it out?) Anyway, nice to see someone blogging some recipes; I am sure to be back to check out some more!

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