Onion Soup

I have this lovely Italian cookbook, and I found this recipe in it. I made some changes to it, since we don’t eat a lot of dairy products and wheat flour.

I haven’t learned to make wheat free bread yet so I used the normal crostinis. But I will get there too.

We bought Gutturnio, red wine, to drink along the soup. Personally, I think that with this soup you can have a red wine that doesn’t have a strong flavor and taste. Otherwise it will cover the aroma and the delicate, sweet taste of the soup.

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Wheat free onion soup

By Dalia Bonfanti Published: January 29, 2012

  • Yield: 2 Servings
  • Prep: 10 mins
  • Cook: 60 mins
  • Ready In: 1 hr 10 mins

Onion and chestnut flour based



  1. Slice the onions. Warm the ghee in a big pot and once it is warm add the onions. Put the flame at minimum so that the onions can cook evenly and slowly.
  2. After about 30 min. the onions will be caramelized (they'll have an amber like colour), you can add the chestnut flour, the herbs and some salt.
  3. Simmer for awhile and add the brandy. You'll start feeling and awesome aroma.
  4. Simmer for 5 min. until the alcohol of the brandy has evaporated, and add the beef bouillon and cover the pot with a lid. Let it all cook on a minimum flame for another 30 minutes.
  5. In the meanwhile, put the slices of bread under a grill until they become dark brown and dry-crunchy.
  6. Once the soup is ready, pour it in a bowl and put the crostini on top.

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One comment

  1. I tried it… and it was delicious! The ghee adds a sweet flavor to the soup and makes it very balanced. Worth tasting, especially if you haven’t tried an onion soup yet.

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