"Onion" Soup, GF and FODMAP

By MaryEllen

Classic French Onion Soup is a deep brown color that comes from the beef stock. Although our version is based on beef stock as well, the green pigments in the leek and scallion greens do come through. Onions, whether white or yellow, have very little color and permit the brown stock to be predominant. Expect this low FODMAP version to be a bit green, a bit brown. And speaking of visual expectations, this soup was incredibly hard to photograph! I hope it entices you as it actually tastes better than it looks!

Ingredients

• 4 4 4 tablespoons (57 g) unsalted butter, cut into pieces
• 2 2 2 tablespoons extra-virgin olive oil or Garlic-Infused Oil, made with olive oil
• 3 to 4 3 to 4 to 8 with a generous amount of greens to yield 8 ounces/225 g of finely chopped greens
• 3 3 20 to 4 1/4 of scallions; about 20 beefy ones to yield 4 1/4 ounces/120 g of finely chopped greens
• 2 2 2 quarts (2 L) beef stock, homemade or purchased low FODMAP beef stock
• 4 4 4 sprigs fresh flat leaf parsley
• 2 2 sprigs 2 small sprigs fresh thyme
• 1 1 1 bay leaf
• Kosher salt
• Freshly ground black pepper
• 6 6 6 slices low FODMAP gluten-free baguette
• 12 12 12 ounces (340 g) Swiss or Gruyere cheese, shredded

Details

Servings 6
Adapted from fodmapeveryday.com

Preparation

Step 1

Before you begin, wash and dry the leeks and scallions and finely chop the greens so that you have 8 ounces/225 g of leek greens and 4 1/4 ounces/120 g of scallion greens.
Melt butter and oil in a large Dutch oven over low heat. Add leek and scallion greens, stirring well to coat. Cook over low heat, stirring often, for about 1 hour or until they are very soft and just beginning to brown. Browning will bring out the naturally sweet flavors, but over-browning will ruin the dish, so take care.
Once the leek and scallion greens are very soft - the green mixture might look a bit pasty, which is OK - add the beef stock, parsley, thyme, and bay leaf and bring the soup to a simmer, covered, for about 10 minutes. Fish out the parsley, thyme, and bay leaf, taste, and season with salt and pepper, if desired.
Warm your soup bowls by rinsing them with hot water while you toast your bread. Preheat broiler to high with rack about 4 inches (10 cm) below.
Place the bowls on a rimmed sheet pan. Ladle hot soup into bowls, place a slice of bread in each bowl and divide the cheese amongst the bowls. Place under broiler until cheese is melted and bubbling, about 1 to 4 minutes. Serve immediately.