I love Julia Child!
Apparently I am not the only one since there is now a whole competition based around her cooking on the food network! Julia is a legend!
What I love is that she is always willing to try things! She encourages us to be brave and just go after it!
And that is what I have done here!! I will be doing more recipes with my gluten free twist while using a French style! ❤️
This was my first time making this from scratch using gluten free bread and no flour!
I love how the flavors develop!! Here is my version of Julia Childs classic!! I do recommend using less bread then I do, and be aware that the GF bread will soak up a lot of the broth!!
Buy her books on Amazon here! ➡➡ They are a great read!
My gluten free bread machine recipe that i use every week for amazing bread!
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For 6 to 8 servings
1½ lbs. or about 5 cups of thinly
sliced yellow onions
3 Tb butter
1 Tb oil
A heavy-bottomed, 4-quart covered
saucepan
1 tsp salt
¼ tsp sugar (helps the onions to
brown)
Cook the onions slowly with the butter
and oil in the covered saucepan for 15
minutes.
Uncover, raise heat to moderate, and
stir in the salt and sugar. Cook for 30 to
40 minutes stirring frequently, until
the onions have turned an even, deep,
golden brown.
2 quarts boiling brown stock, canned
beef bouillon, or 1 quart of boiling
water and 1 quart of stock or bouil-
lon
½ cup dry white wine or dry white
vermouth
Salt and pepper to taste
Off heat, blend in the boiling liquid.
Add the wine, and season to taste.
Simmer partially covered for 30 to 40
minutes or more, skimming occasion-
ally. Correct seasoning.
You can serve it like that in bowls!
In this video I make the casserole version! Add in
3 Tb cognac
2 ounces Swiss cheese cut into very
thin slivers
12 to 16 rounds of hard-toasted
French bread
1½ cups grated Swiss, or Swiss and
Parmesan cheese
1 Tb olive oil or melted butter
Put in casserole and back in the oven at 325 until everything is bubbling!!
I like to garnish with fresh thyme!! Enjoy my friends!!
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