Gluten Free French Onion Soup is a cinch to make at home! All you need is a little bit of time, plus fridge and pantry staples.
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Although the temperatures around here are stuck in the mid-80s for the foreseeable future, life is feeling decidedly, deliciously fall. We have two mini pumpkins the little boys picked out at the pumpkin patch awkwardly sitting on the counter, as one boy is too young to play with his, the other doesn’t know what to do with it outside of the patch, and Mama didn’t have the foresight to pick up a few more to create a cute arrangement on the kitchen table. Darn it! I have the perfect wooden bowl for it too…
Lincoln started a fall soccer league this week and oh my gosh is there anything funnier than a pack of 3-6 year olds chasing after soccer balls? The answer is only this baby goat pajama party! (Btw I fed a baby goat at the aforementioned pumpkin patch last weekend and now I want 100.)
Finally, college football is back – YES! The only time of year I don’t feel bad about not leaving the house on a Saturday is during college football season when there’s games to watch, friends and family to have over, and something hot and cozy like gluten-free French Onion Soup simmering on the stove.
French Onion Soup is one of my very favorite soups (hello melted cheese lid!) and I’ve been wanting to post a recipe for years. Up until now though, I hadn’t solved the dilemma of what to do about the typically gluten-filled toasted bread slice bobbing on top of the rich and savory broth. Mostgluten-free breads would dissolve once submerged in liquid, and I almost resorted to posting a breadless version, but I recently found agluten-free bread that rises to the occasion – ScharGluten-Free Artisan Baker 10 Grains & Seeds Bread, whom this post is sponsored by!
If you’regluten-free, there’s no doubt you recognize theScharname. The Schar brand has been makinggluten-free products for decades – which is an eternity in the gluten-free world! – in dedicatedgluten-free facilities using grains that are grown certified gluten-free. I was recently given the opportunity to try their new 10 Grains & Seeds artisan bread and it was almost immediately after toasting then slathering a hot slice with a mountain of cold butter (which I also highly recommend!) that I decided it was the hearty bread I’d been waiting for to use in my French Onion Soup recipe.
Schar’sGluten-Free 10 Grains & Seeds bread is thickly sliced and full of whole grains and seeds including quinoa seeds, pumpkin seeds, flax seeds, sunflower seeds, and chia seeds. Not only is this breadgluten and wheat-free, but it’s egg, dairy and preservative-free too! Click here for a $2 off coupon.
If you’ve never tried making French Onion Soup at home, you’re in a for a treat. It’s the perfect weekend soup as it takes a couple hours to make, but all you’re basically doing during that time is stirring every 10-15 minutes. The result is a luxurious, velvety soup that has endless layers of flavor on account of simmering caramelized onions in a mixture of wine, beef broth, chicken broth, and fresh thyme. Crispy croutons made from 10 Grains & Seeds Bread slices are layered on top of the soup in oven-proof crocks before they’re blanketed in both swiss and gruyere cheese and broiled until golden brown and bubbly. I liken French Onion Soup to enjoying Creme Brulee – there’s nothing better then digging into that exterior to get to the good stuff below. Plus, you know, no kitchen torches required!
Like I said, I make this soup on game day when I’ve got nowhere to be but home. Stir a little, sip and taste often, then enjoy fall comfort in a bowl!
Start by heating 2 Tablespoons each butter and extra virgin olive oil in a 6-quart Dutch Oven or heavy bottomed pot over medium heat. Add 3 large sliced yellow onions(about 8 cups total) and a big pinch of salt then cover and cook for 20 minutes, stirring halfway through. Remove the lid then continue to cook for an hour to an hour and a half, stirring every 10-15 minutes, or until the onions are tender and caramelized. Some recipes will have you caramelize the onions until they’re chocolate brown, but I like a medium-caramel color on mine.
FYI – I normally use vidalia onions when caramelizing onions but recommend yellow onions for this soup as the sweet ones are just atouchtoo sweet.
Turn the heat up to medium-high then sprinkle in 1 Tablespoongluten-free flourand cook while stirring for 1 minute. Add 1 Tablespoon worcestershire sauce and 1/2 cup dry white wine then cook for another minute or two. I usually go with a sauvignon blanc like Decoy or Kim Crawford in here.
Last step for the soup is to add 4 cupsgluten-free beef broth, 2 cups gluten-free chicken broth, 1 bay leaf,and 3 sprigs fresh thymethen turn the heat up to bring the soup to a boil. Turn the heat back down to medium/medium-low then gently simmer for 1 hour, occasionally stirring and scraping the fat off the top.
Meanwhile, get the croutons ready. Cut 4 slices Schar Artisan Baker 10 Grans & Seeds Bread into cubes then toss withextra virgin olive oil and salt on a foil or silpat lined half sheet pan. Bake at 325 degrees for 14-15 minutes, stirring once, or until the cubes are golden brown and crunchy.
Ladle the soup into 4 oven-proof bowls (I got these at Pier 1) then top each with a quarter of the croutons and 1 slice swiss cheese. Fill in the holes with grated gruyere cheese then place the crocks onto the sheet pan you used to make the croutons and broil until golden brown and bubbly.
Oooo baby! Nothing better than digging into the golden brown cheese lid to get to the croutons and luscious onion soup below. I hope you love thisgluten-free take on the classic – enjoy!
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French Onion Soup
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Description
French Onion Soup is a classic that's a cinch to make gluten-free at home. All you need is a little bit of time and some fridge and pantry staples.
Ingredients
serves 4
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil + more for drizzling
- 3 large yellow onions, sliced not too thin, not too thick (8 cups)
- generous pinch salt
- 1 Tablespoon gluten-free flour
- 1/2 cup dry white wine (I use sauvignon blanc)
- 1 Tablespoon worcestershire sauce
- 4 cups gluten-free beef broth
- 2 cups gluten-free chicken broth
- 3 sprigs fresh thyme
- 4 slices Schar Artisan Baker 10 Grains & Seeds Bread
- 4 slices swiss cheese
- 4oz shredded gruyere
Directions
- Melt butter and 2 Tablespoons extra virgin olive oil in a large, 6-quart Dutch oven or heavy-bottomed pot. Add onions and salt then stir to coat and place a lid on top. Cook for 20 minutes, stirring halfway through, then remove lid and continue sautéing onions for 1 - 1-1/2 hours, stirring every 10-15 minutes, or until onions are very tender and caramelized. Turn the heat down if necessary to avoid searing the onions.
- Turn heat up to medium-high then sprinkle in flour and cook for 1 minute, stirring constantly. Add wine and worcestershire sauce then simmer until mixture has thickened and the liquid has nearly evaporated, 1-2 minutes. Add beef broth, chicken broth, thyme, and bay leaf then turn the heat up to high to bring the soup to a boil. Turn heat down to medium/medium-low then gently simmer for 1 hour, occasionally stirring and skimming off fat from the top if necessary. Remove bay leaf and thyme stems then season with salt and pepper to taste.
- For the bread:Preheat oven to 325 degrees then line a half sheet pan with a silpat or foil. Cut bread slices into cubes then add to the sheet pan and drizzle withextra virgin olive oil and a heavy dash of salt. Toss with your fingers to coat then spread cubes out and bake for 14-15 minutes, stirring once, or until golden brown and crispy.
- Switch oven to broiler mode then place an oven rack in the second highest spot. Scoop soup into 4, oven-proof crocks then top with croutons, a slice of swiss cheese, and a quarter of the grated gruyere cheese, letting some hang off the edge of the crocks. Place crocks back onto prepared sheet pan then broil until cheese is golden brown and bubbly. Serve immediately.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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29 Comments
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This looks great, will try it over the Christmas break! What can I substitute for the wine? More beef broth?
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You can leave it out!
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Today was a snow day in Kingman, AZ. Good day to try out this recipe. Turned out perfect. My husband was very pleased with it. We hadn’t tried the Schar Artisan 10 Grains and Seeds bread. Not many GF breads that even taste half way decent. But this bread is a winner. Even made hubby a grilled cheese out of it. Winner, Winner. Thank you
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38 Cozy Cold Weather Soup Recipes 10.30.2017
[…] French Onion Soup by Iowa Girl Eats […]
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[…] This easy-to-make gluten-free French onion soup from Iowa Girl Eats is absolutely worth your […]
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[…] French Onion Soup. (P.S. I simmered my onions for 45 […]
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I like the trick of the swiss slice + grated gruyere. A whole bag of onions can be caramelized at once overnight with only one stirring in a slow-cooker with the same amount of butter and/or oil. Extra caramelized onion can be frozen for up to six months–flat in a freezer zip top bag, of course. A pinch of baking soda will help the onions to caramelize better whichever way they’re cooked. Who would want to skim that deliciously flavored butter and EVO off!? :-)
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That soup looks amazing! Question about the bread: does it contain soy?
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misty 09.13.2017
Oh my goodness, this looks delicious!
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Emily @ Robust Recipes 09.13.2017
yum!!! this sounds amazing!
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Oh gosh Kristin, thank you so much for posting this. French onion soup is my absolute favoritebut I’ve never made it. Adding this to our fall soup repertoire as the temperatures in Colorado are stuck in the 80’s too. Seriously, this post made my very crap-tacular morning just a bit better. ?
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OMG, I had no idea it was this easy to make this soup! Looks delish and I cant’ wait to try it!
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hi, what brands of broths have you found are gluten free? I can’t seem to find any. Thanks so much!
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This looks AMAZING!! I’m definitely going to try it next time we have a full day at home. I LOVE Schar white bread, it’s the closest GF bread to regular bread in my opinion.
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YUM I love anything with lots of onions, so this is on my list ASAP. I recently discovered Schar and have liked almost everything. The Ciabatta buns are a little small, but I love the burger buns. I wish the croissants were available in the US! Thanks for the awesome looking recipe!
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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