Quick and Easy Gluten-Free French Onion Soup

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We created this quick and easy recipe as a twist on the classic French Onion Soup. The recipe is still rich, delicious, and gluten-free. While it takes time to come together it is the perfect cold day pick me up.

Quick and Easy Gluten-Free French Onion Soup Recipe

French Onion Soup Ingredients

  • 1/4 cup unsalted butter
  • 2 lbs. yellow onions, trimmed and sliced root to tip
  • Sea salt and black pepper, to taste
  • ½ c. dry red wine
  • 2 T. balsamic vinegar
  • 4 c. beef broth, preferably organic
  • 2 whole bay leaves
  • 2 t. Italian seasoning
  • 1 t. garlic powder
  • 4-5 sprigs, fresh thyme
  • 1 t. Worcestershire
  • 6 oz. Gruyère cheese, sliced thin
  • ½ c. Parmesan cheese, freshly grated

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

  • Dutch oven, I love my cast iron dutch oven for simmering soup all-day, it is perfect to throw in the oven with casseroles too!
  • Silicone spatula, my go-to when it comes to cooking, they're perfect at high heats and dishwasher safe.
  • Ramekins, I'm partial to mine from Epicure but the thrift store is always a great place to find unique ramekins.

French Onion Soup Directions

  1. Heat butter in a large dutch oven over medium heat. Add sliced onions and season with salt and black pepper, to taste. Stir to combine. Cook, stirring occasionally, until caramelized, approximately 45 minutes to one hour.

  2. Deglaze the bottom of the pan by adding the red wine and balsamic vinegar and gently scraping the browned bits off the bottom with a spatula.

  3. Add the broth, bay leaves, Italian seasoning, garlic powder, and sprigs of fresh thyme. Season with additional salt and black pepper, if desired, and stir to combine.

  4. Increase heat to high and bring to a rapid boil, then immediately reduce heat to medium-low and add Worcestershire, stirring to combine. Loosely cover the dutch oven with a lid and simmer, stirring occasionally, for two hours.

  5. Remove from heat and discard the thyme stems and bay leaves. Divide the soup between four large oven-safe ramekins or bowl. Top with slices of the Gruyère cheese, followed by the freshly grated Parmesan cheese.

  6. Place top oven rack in the second position from top and set the broiler to high.

  7. Arrange ramekins on a large, rimmed baking sheet and place on the top oven rack. Broil until the cheese is melted and golden brown, approximately 8-10 minutes. Remove from oven and serve immediately garnished with a few fresh thyme leaves. Enjoy!

You'll quickly know why the secret to this gluten-free French onion soup is caramelizing the onions and simmering the broth. For visual effect of stringy cheesy goodness found in restaurant-style French Onion Soup, use equal amount of coarsely grated Gruyére cheese and Mozzarella.

Tip: To prevent cracking, don’t place ramekins or bowls too close to the broiler if you don’t know their temperature rating. Keep a close watch while broiling to prevent over-browning.  

Gluten-Free French Onion Soup

Prep Time 20 mins
Cook Time 3 hrs
Course Soup

Ingredients
  

  • ¼ c. unsalted butter
  • 2 lbs. yellow onions trimmed and sliced root to tip
  • Sea salt and black pepper to taste
  • ½ c. dry red wine
  • 2 T. balsamic vinegar
  • 4 c. beef broth preferably organic
  • 2 whole bay leaves
  • 2 t. Italian seasoning
  • 1 t. garlic powder
  • 4-5 sprigs fresh thyme
  • 1 t. Worcestershire
  • 6 oz. Gruyère cheese sliced thin
  • ½ c. Parmesan cheese freshly grated

Instructions
 

  • Heat butter in a large dutch oven over medium heat. Add sliced onions and season with salt and black pepper, to taste. Stir to combine. Cook, stirring occasionally, until caramelized, approximately 45 minutes to one hour.
  • Deglaze the bottom of the pan by adding the red wine and balsamic vinegar and gently scraping the browned bits off the bottom with a spatula.
  • Add the broth, bay leaves, Italian seasoning, garlic powder, and sprigs of fresh thyme. Season with additional salt and black pepper, if desired, and stir to combine.
  • Increase heat to high and bring to a rapid boil, then immediately reduce heat to medium-low and add Worcestershire, stirring to combine. Loosely cover the dutch oven with a lid and simmer, stirring occasionally, for two hours.
  • Remove from heat and discard the thyme stems and bay leaves. Divide the soup between four large oven-safe ramekins or bowl. Top with slices of the Gruyère cheese, followed by the freshly grated Parmesan cheese.
  • Place top oven rack in the second position from top and set the broiler to high.
  • Arrange ramekins on a large, rimmed baking sheet and place on the top oven rack. Broil until the cheese is melted and golden brown, approximately 8-10 minutes. Remove from oven and serve immediately garnished with a few fresh thyme leaves. Enjoy!

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