It seems about the only wheat-free soup to be found is chicken and rice. ugh. Plus, it's out of the picture on meat-less Fridays during Lent (even though I'm not sure that really is meat in there).
The broth I used in this recipe is Best Choice Clearly Organic Vegetable Broth. Best Choice is a local brand through Associated Wholesale Grocers. I'm not sure how widely distributed they are outside of the Midwest, but close substitutes are available, I'm sure. I use vegetable broth and add beef bouillon mainly because it is easier to find wheat-free/ gluten-free. If you find beef broth ready to go, omit the bouillon the recipe calls for.
French Onion Soup
1/4 cup (1/2 stick) unsalted butter
2 white onions, sliced about 1/4 inch thick and separated
1 tablespoon wheat-free flour blend
32 ounce Best Choice Clearly Organic Vegetable Broth
3 teaspoons beef bouillon granules
1 tablespoon wheat-free Worchestershire sauce (French's is good)
1/4 cup white wine
1 teaspoon minced garlic
fresh cracked pepper to taste
shredded Parmesan and Swiss cheeses
thick sliced Wheat-Free bread, toasted
In 3-quart saucepan, melt butter and saute onions over medium-low heat until tender. Mix in flour, then slowly pour in broth. Add bouillon, Worchestershire sauce, wine, garlic and pepper; increase heat. Bring to full boil, stirring frequently. Reduce and simmer slowly about 10-15 minutes.
Ladle soup into oven-proof bowls. Place a piece of toast in each bowl, cover with shredded cheeses. Broil until cheese is melted and beginning to bubble. I find it easiest to use my toaster oven for this step. Carefully remove from oven and serve. Remind all diners that the bowls will be hot!