This classic comfort food is easy to make. The caramelized onions create a sweet and salty broth that tastes amazing with the melted cheese.
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Category:Main Course, Soup
1 TBS Coconut Oil
3 Large Yellow Onions (Sliced thin)
1/2 tsp Black pepper
1/2 tsp Salt
1/2cup White wine
3 Sprigs Fresh Thyme (or 2 tsp dried)
4 Slices Gluten free bread (Toasted )
4 Slices Provolone Cheese
Place a dutch oven on the stove and turn the burner to medium-low. Once it's hot, add the coconut oil, onions, salt, and pepper. Stirring to combine. Put the lid on the pot and leave for 5-7 minutes, till the onions wilt and begin to soften.
Remove the lid and stir the onions every 3-5 minutes to prevent burning. Cook until caramelized (about 20 minutes).
Add the white wine and cook down for 3-5 minutes. Add the thyme and water and bring to a simmer. Taste and add salt and pepper as desired.
Put the oven on broil.
Ladle the onion soup into two oven safe soup bowls. Place the gluten free bread on top (breaking one of the slices into pieces to fit). Lay the Provolone cheese on top of the bread so it comes to the edge of the bowl. Repeat with the other bowl
Broil until cheese is bubbly and turning brown, remove from oven and serve after 5 minutes.