Gluten-Free French Onion Soup

French Onion Soup in bowl on plate with spoon

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Prep: 25 mins
Cook: 90 mins
Total: 115 mins
Servings: 6
Nutrition Facts (per serving)
794 Calories
46g Fat
51g Carbs
34g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 794
% Daily Value*
Total Fat 46g 59%
Saturated Fat 21g 104%
Cholesterol 104mg 35%
Sodium 1945mg 85%
Total Carbohydrate 51g 18%
Dietary Fiber 5g 18%
Total Sugars 16g
Protein 34g
Vitamin C 7mg 34%
Calcium 864mg 66%
Iron 2mg 11%
Potassium 1007mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic recipe for French onion soup is a gluten-free version of "Gratinéed Onion Soup" from Rebecca Franklin.

This soup has all the richness and flavor of the original classic but without gluten. 

Use homemade beef broth and homemade gluten-free bread for flavor. Alternatively, you can use ready-made gluten-free beef stock and gluten-free salad croutons for great convenience.

You will need 6 oven-proof soup crocks for this recipe.

Ingredients

  • 8 medium sweet onions, thinly sliced

  • 4 tablespoons (1/4 cup) unsalted butter

  • 2 tablespoons olive oil

  • 1 1/2 teaspoons granulated sugar

  • 1 teaspoon salt

  • Freshly ground black pepper, to taste

  • 1 tablespoon potato flour (not starch)

  • 2 quarts homemade or store-bought gluten-free beef stock

  • 1 1/2 cups dry white wine, such as Chardonnay

  • 1/2 cup dry sherry

  • 12 slices gluten-free bread

  • 1 pound Gruyere cheese, shredded

  • 1 large clove garlic, halved

  • 2 tablespoons olive oil

Steps to Make It

  1. Heat butter and olive oil in a large stockpot over medium heat.

  2. Add sliced onions, sugar, salt, and pepper to the stockpot. Cook the onions for 30 to 35 minutes, stirring occasionally until onions are caramelized and golden brown. Sprinkle flour over cooked onions, stir, and cook for about 90 seconds.

  3. Increase heat to medium-high and add beef stock, wine, and sherry to onions. When the soup begins to boil, immediately reduce heat to low, cover stockpot, and simmer for 30 minutes.

  4. To make the croutons, use a round biscuit cutter to cut gluten-free bread. Broil the bread slices on low for about 3 minutes on each side. Watch closely to avoid burning the croutons. They should be dry and lightly toasted.

    Rub each crouton on both sides with the cut side of the raw garlic clove and brush with olive oil. Return the bread to the broiler and toast for 2 more minutes on each side, just until golden brown.

  5. Preheat oven to 450 F/232 C. Place ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle soup into the crocks and place 2 rounds of gluten-free bread or 1/8 cup of commercial gluten-free croutons on top of soup in each bowl. 

  6. Evenly sprinkle cheese on top of the croutons. Place baking sheet with soup crocks in preheated oven for 12 to15 minutes or until is a bubbly golden brown. Serve immediately.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

  • Helpful hints: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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