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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.

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.


For a meal packed with wonderful nutrition, serve this French Onion Soup recipe with a green salad tossed with French Vinaigrette and sliced tomatoes on the side, and then enjoy a bowl of in-season fresh fruit or a lovely Floating Island for dessert.





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French Onion Soup Recipe


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French Onion Soup Recipe


Make a double batch to have leftovers on hand, because this gluten-free French Onion Soup recipe just gets better with age!

Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 4 servings

Ingredients:
- 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

Instructions:
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.

Tags:
Gluten-free, Dairy-free, Egg-free, Nut-free, Vegan, Vegetarian




Variations


Golden Onion Soup

  1. Prepare as directed in key recipe.
  2. Ladle soup into serving bowls.
  3. Omit French bread and cheese.
  4. Garnish top with seasoned gluten-free croutons.


Irish Onion Soup

  1. With onions, add 2 minced shallots and 1 minced garlic clove, and cook until onions are caramelized to a deep brown, about 30 minutes; stir occasionally.
  2. Omit wine.
  3. Stir in 1 cup (250 ml) gluten-free Irish ale or stout, and cook for 2 minutes.
  4. Omit Worcestershire sauce.
  5. Stir in beef stock, 1/2 teaspoon (2.5 ml) basil, 1 1/2 teaspoons brown sugar (1.25 ml), thyme, pepper and bay leaf, and bring to a boil over medium high heat.
  6. Reduce heat to medium low and simmer for 30 minutes.
  7. Remove bay leaf and add salt to taste.
  8. Adjust rack in oven to 4 inches (10 cm) below broiler.
  9. Preheat broiler.
  10. Ladle soup into oven-proof bowls.
  11. Top each soup serving with 1/4 cup (60 ml) Blarney or Swiss cheeses.
  12. Place soup bowls in oven and broil until cheese melts and just begins to turn golden brown, 1 to 2 minutes.
  13. Remove from oven and serve immediately.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 45 ml butter (or olive oil)
  • 3 extra-large onions, peeled and sliced very thin
  • 125 ml dry red wine (optional)
  • 1 liter beef stock (or vegetable broth)
  • 5 ml gluten-free Worcestershire sauce
  • 5 ml fresh thyme herb or 1.25 ml dry
  • 0.5 ml black pepper
  • 1 bay leaf
  • 2.5 ml salt
  • gluten-free French bread cut into thick slices
  • melted butter (or olive oil)
  • shredded cheese, Emmental, Gruyére, Parmesan or Swiss

Instructions

  1. In a Dutch oven or soup pot over medium heat, melt butter.
  2. Add onions and cook until onions are caramelized to a deep 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 200°C, Gas Mark 6.
  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.


Onion-Mushroom Soup

  1. In a Dutch oven pr soup pot over medium heat, melt butter.
  2. Add onions and cook for 15 minutes; stir occasionally.
  3. Stir in 2 cups finely sliced mushrooms and cook until onions are caramelized to a golden brown, about 15 minutes; stir occasionally.
  4. Cook and serve as directed in key recipe.


Slow Cookery

  1. In a Dutch oven or soup pot over medium heat, melt butter.
  2. Add onions and cook until onions are translucent; stir occasionally.
  3. Pour onions into slow cooker crock.
  4. Stir in wine beef stock, Worcestershire sauce, thyme, pepper and bay leaf.
  5. Cover and cook on Low for 5 to 7 hours.
  6. Remove bay leaf and add salt to taste.





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