Ingredients for two:
1/2 lb onions, peeled and thinly sliced = 1 medium size onion
1/2 stick salted butter
2 tablespoons corn starch
3 cups beef stock
1 cup dry white wine
Herbs; 1 bay leaf, 1/4 teaspoon of dry thyme, rosemary, place in a small bag or container
salt and pepper
2 slices of toasted gluten free bread, I like Udi
1 cup of grated Swiss/Gruyere/Parmesan cheese
In a large saucepan, brown the sliced onions in butter on medium heat for about 30 minutes. Stir occasionally. They should be golden.
In a bowl, mix the corn starch with a few tablespoons of broth and then add the rest of the broth. Add to the onions along with the wine and herbs, stir well for a few minutes. Cover and simmer on low heat for 25 to 30 minutes. Remove the herbs and season to taste with salt and pepper.
Toast the bread. Place the soup in individual oven-proof bowls. Cover with the toast, sprinkle each with cheese and put under the broiler for 3 to 6 minutes. The cheese will melt and should be light brown. Serve immediately.
Bon appetit !