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Vickys French/scottish Onion Soup, Gluten, Dairy, Egg & Soy-free Recipe

Vickys French/Scottish Onion Soup, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 2 minutes
Serving : 6
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Prepare the ingredients before making Vickys French/Scottish Onion Soup, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys French/Scottish Onion Soup, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys French/Scottish Onion Soup, Gluten, Dairy, Egg & Soy-Free

  • 40 grams (3 tbsp) sunflower spread or butter
  • 1 tbsp pure olive oil
  • 680 grams red onions, thinly sliced
  • 1 tsp salt
  • 1/2 tsp sugar to help caramelise the onions
  • 40 grams (3 tbsp) gluten-free / plain flour
  • 1 clove very finely chopped garlic
  • 1 dash Vickys Soy-Free Soy Sauce or Worcestershire Sauce, recipes both linked below
  • 110 ml red wine
  • 1900 ml beef or mushroom stock
  • 3 tbsp brandy (optional)
  • 1 ground black pepper & extra salt to taste
  • 1 pinch thyme leaves
  • Topping
  • 1 french baguette, cut into rounds then thickly cubed, a gluten-free recipe from my profile is below
  • 1 tsp melted sunflower spread or butter
  • as much grated cheese as you prefer to make the soup 'lid', gruyere & parmesan are the traditional choices. *I use a mixture of my own homemade coconut cheddar and Veganic brand mozzarella

How to Make Vickys French/Scottish Onion Soup, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys French/Scottish Onion Soup, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Melt the butter & oil together over a medium low heat in a large stock pot. Add the onions and turn the heat to low. Give them a stir to coat in the oil then put the lid on and find something else to do for 15 minutes, don't disturb the onions
  • Step 2
  • After the 15 minutes are up, uncover the pot, add the sugar & salt and cook the onions for at least 45 minutes, stirring frequently until they are lovely and caramelized. Don't skimp on the cooking time here. This is what builds the intense flavour base, just like a gumbo roux
  • Step 3
  • After the onions have fully caramelized, add the garlic & flour and cook while stirring a further 3 minutes. Add the red wine and stir well scraping the bottom of the pan. Add the soy sauce/worcestershire & stock, a quarter amount at a time and stirring after each addition. Add a little pepper to taste but go easy on the salt. The cheese will add some saltiness itself and you don't want to overdo it. Turn up the heat and let simmer partially covered for 30-40 minutes, skimming if needed. Add in the thyme
  • Step 4
  • Preheat the oven to gas 3 / 165C / 325°F and spread the bread cubes on a lined baking tray. Toast, keeping your eye on them until they're golden all over then drizzle them with the melted spread / butter
  • Step 5
  • Put 6 soup bowls onto a foil-lined baking tray. Bring the soup back to the boil then add the brandy. Ladle the soup into the serving bowls, stir into each a tbsp of the cheese then top each with enough croutons to cover the soup. Top this with as much cheese as you like. Bake for 20 minutes then finish off under the grill to brown the top of the cheese. Serve immediately
  • Step 6
  • This is a kind of french/scottish onion soup fusion. Scottish style includes a leek, the garlic, worcestershire sauce and thyme where french does not. Also the bread is cubed where french style is to leave it in thick slices
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