Quixada’s Onion Soup

This is a gluten-free variation of a long standing favorite.

1 qt chicken soup broth                               4 large Spanish onions

5 oz butter                                                     2 cups water

1 bay leaf                                                        ¼ t thyme

1 t lemon juice                                               Salt and pepper

Sliced Gluten-free bread; I often turn my into croutons!

Grated Gruyere cheese (or Swiss)

Cut onions into quarters and slice them, sauté the slices in butter until they are tender and golden. Pour them into broth with water, herbs, lemon juice and brandy. Simmer for almost an hour. Pour soup into small bowls, top with gluten-free bread or croutons and top it with cheese. Bake or broil them for a few minutes to let the cheese melt, and serve immediately. Yum!