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French Onion Soup Recipe
Make this quick and easy gluten-free French Onion Soup recipe tonight and savor the rich flavor of satisfying comfort food.
It is a fantastic fuss-free meal your family will love.
The presentation is old world, rustic and welcoming.
Let the intense aroma of this hearty French Onion Soup recipe entice your senses.
Then, enjoy a delicious meal filled with excellent health-building nutrition.
French Onion Soup Recipe Making Tips
To develop the depth of flavor for perfect soup, cook the onions as long as it takes until they caramelize to a deep golden brown.
Stir about every five minutes so onions caramelize evenly and to prevent burning.
Before ladling finished soup into serving vessels, remove the bay leaf.
Use only ovenproof serving vessels that withstand the extra high broiler heat; certain glass soup dishes are prone to breakage.
If you do not have a loaf of French bread on hand, top your oh-so-good French Onion Soup recipe with other gluten-free bread products, such as puff pastry, bagel halves, croissants or a scoop of leftover stuffing.
Change up the cheeses by choosing strong flavored cheese which melts into a wonderful smooth and creamy topping.
This French Onion Soup recipe makes a beautiful first course appetizer when ladled into decorative ramekins and finished off with artistic garnishes.
- 3 tablespoons butter (or olive oil)
- 3 extra-large onions, peeled and sliced very thin
- 1/2 cup dry red wine (optional)
- 4 cups beef stock (or vegetable broth)
- 1 teaspoon gluten-free Worcestershire sauce
- 1 teaspoon fresh thyme herb or 1/4 teaspoon dry
- 1/8 teaspoon black pepper
- 1 bay leaf
- 1/2 teaspoon salt
- gluten-free French bread cut into thick slices
- melted butter (or olive oil)
- shredded cheese, Emmental, Gruyére, Parmesan or Swiss
1. In a Dutch oven or soup pot over medium heat, melt butter.
2. Add onions and cook until onions are caramelized to a golden brown, about 30 minutes; stir occasionally.
3. Stir in wine and cook for 2 minutes.
4. Stir in beef stock, Worcestershire sauce, thyme, pepper and bay leaf, and bring to a boil over medium high heat.
5. Reduce heat to medium low and simmer for 30 minutes.
6. Remove bay leaf and add salt to taste.
7. Preheat oven to 400°F.
8. Place bread slices on a baking sheet.
9. Brush bread slices with melted butter.
10. Garnish top of bread slices with shredded cheese.
11. Bake until cheese is melted, about 2 minutes.
12. Ladle soup into serving bowls.
13. To serve, float toasted cheese bread on top of soup.
14. Garnish with a light sprinkling of fresh thyme leaves or minced fresh parsley, if desired.