Sorry if this is a widely rehearsed question, but I am not commonly on this board because I am asking before cooking with a gluten-free relative. We were thinking of making French Onion soup. I notice that traditional recipes call for using flour in the onions after they are caramelized, then cooking the mixture down a bit before adding broth. Can anyone say what that's gluten-free might substitute for this function?
Additionally, if anyone can suggest what kind of gluten-free bread or crouton might be most resistant to dissolving on top of the soup, that would be welcome. But I think that the broth thinking element is overall more crucial to the dish.