Allergen-Free French Onion Soup

8 p.m. is a little late to still be waiting on dinner, but I suppose when you cook every night, it ends up being that late anyway.

French Onion Soup (Espinosa Kitchen)

French Onion Soup

(adapted from Cook Yourself Thin)


  • 1/4 cup Extra-Virgin Olive Oil
  • 3-4 large onions, halved lengthwise and cut into 1/4-inch-thick slices crosswise
  • 4 sprigs fresh thyme – separated from stems
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup dry white wine
  • 4 cups low-sodium chicken stock/broth
  • Allergen/Gluten-Free Bread in a mug (optional)
  • 1 large slice Gruyere or provolone cheese (for those without allergies or sensitivities)
  • 2 Chicken Sausages (Trader Joe’s Spicy Jalapeno)


  1. Heat the oil in a large pot over medium heat.
  2. Add onions, thyme, bay leaves, salt and pepper. Cook, stirring occasionally, until the onions are golden (not brown) and nearly melting, about 45 minutes.
  3. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally, for 15 minutes.
  4. If using cheese, add allergen-gluten free bread (if desired) to an oven-safe bowl filled with soup and top with cheese. Melt using broil until cheese is melted. Careful not to burn.
  5. If not using cheese, use allergen/gluten-free bread for dipping on the side.
  6. Saute the Chicken Sausage (1 per bowl of soup) and add to the soup for a balanced meal and extra flavor!

Butternut Squash Pizza with Fresh Thyme and Sage

“Oh my god. Seriously.” That was what came out of my mouth when I took my first bite of this pizza. The combination of flavors is so delicious I can’t find the appropriate words for how amazing it was. The time it takes to make this pizza is a little more than I would like to spend, but trust me, it is so, so worth it.

Butternut Squash Pizza with Fresh Thyme and Sage (

Butternut Squash Pizza with Fresh Thyme and Sage

(slight variation from Alexandra’s Kitchen)


  • 1 thin pizza crust (or make your own)
  • 1 small butternut squash (about 1 pound)
  • EVOO (Extra-Virgin Olive Oil)
  • Salt
  • Pepper
  • 2 cloves garlic, minced
  • ½ cup low-fat ricotta cheese
  • Fresh thyme – 3-4 sprigs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons shredded Romano cheese
  • 10-15 fresh sage leaves
  • 1 tablespoon canola oil for frying


  1. Preheat oven to 400 degrees F. Wash the squash and cut it in half (width-wise). Remove all skin with a potato peeler. Cut the bulb part in half and remove the seeds with a spoon. Cut it into ¼ inch-thick slices and toss with the olive oil, salt and pepper in a large bowl. Spread out on a cookie sheet and bake for 20 minutes. (If using one, preheat pizza stone at the same time.)
  2. Mince the garlic and mix with 2 tablespoons olive oil. Spread with a basting brush over the pizza crust.
  3. Spread a thin layer of ricotta cheese over garlic oil.
  4. Sprinkle with fresh thyme over cheese.
  5. Add baked squash slices.
  6. Top with parmesan and romano cheeses.
  7. Bake pizza for 10 minutes.
  8. While pizza bakes, fry the sage: Heat canola oil over medium heat. Reduce to low heat. Add fresh sage leaves and fry – about 3-5 minutes, tossing and separating – careful not to burn.
  9. Add crispy sage leaves to top of pizza.

You can also roast the seeds and eat those as a snack. So good. Mix with a little olive oil, salt, and pepper and bake for about 10 minutes at 400 degrees.