Not So French Onion Soup: A Gluten Free French Onion Soup

This is a French Onion Soup inspired soup. Healthier than its origin, due to added vegetables and no bread. This time I made it from left over Brisket gravy. Tasted real good! However recipe below is from the scratch.

Serves 2

Time: 50 minutes total, 20 minutes active and 30 inactive

You will need: 

  • 1/2 onion, finely chopped
  • 5-6 baby carrots
  • 1/4 cup chopped celery
  • 1/2 cup mushrooms
  • 1 potato quartered (this allows the cheese to float in absence of a bread)
  • 3 cups beef stock
  • 2-3 cloves garlic, crushed and chopped
  • 2 tsp oil
  • 1/2 cup grated cheese, not very matured not very young


  1. Heat oil in a pan
  2. Add onion and garlic, sauté it for a while till it turns brown
  3. Add broth, and all other vegetables
  4. Take it off the heat when broth is reduced to 2/3rd
  5. Let it cool and then puree it in a blender
  6. Take it out in an oven proof individual bowls. This recipe is for 2, so it will be 2 bowls.
  7. Preheat the oven at 350F and place the bowls on top shelf.
  8. Take it out and serve when cheese has started to turn brown on edges.



Questions, comments, complements?

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