I have to say that this is my absolute favorite soup! It is simple to make, low in calorie (until you add the bread and cheese!), and tastes great! I don’t get to eat it very often though, because it is made with beef stock, which often contains gluten. Also, there is the bread and cheese to contend with!
2-3 medium onions, yellow or white, sliced thinly
1 – 32 oz box of GF Beef broth (I used Rachel Ray’s brand, because it is all natural)
1 bay leaf
1 tsp of dried thyme (or 1 sprig of fresh)
1 Tbl of GF Worcestershire Sauce (I used Lea & Perrins)
- Slice onions and saute until translucent in a small amount of oil or butter. This can be done in the same stockpot (4 qt for this recipe) you will cook the soup in, to save dishes.
2. Add in bay leaf, thyme, Worcestershire sauce, and beef broth. Cook 10-20 minutes to allow the flavors to meld.
3. Portion out into oven save bowls, top each with a piece of your favorite GF bread (the crustier the better), and your favorite cheese (soy mozzarella for me!) and broil in the oven until the cheese melts.
- If you do not have oven safe bowls or do not want to take the extra time to cook the soup altogether, you can cheat! While the soup is cooking, top your bread with the cheese and toast it in either a toaster oven or in your conventional oven. When the soup is ready, pop the toasted cheesy bread on top and serve!