Gluten Free French Onion Soup

Submitted by: Admin on 02/27/2010
Gluten Free French Onion Soup 4435 views
2.93 avg rating
530 votes
Print Ingredients
Send to Friend



8 thinly sliced medium sweet variety onions
4 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 teaspoon granulated sugar
1 teaspoon salt
Fresh ground pepper to taste
1 tablepoon potato flour (not starch)
2 quarts (8 cups) gluten-free beef stock (homemade or commercial)
1 1/2 cups dry white wine
1/2 cup good quality dry sherry

For Croutons:
12 rounds of your favorite gluten-free bread (I used 1 recipe for GF Buckwheat Honey English Muffins, halved each muffin and used a round biscuit cutter to make GF croutons to top soup) OR use ready-made gluten-free salad croutons for convenience
1 pound shredded Gruyere cheese
1 large clove garlic, halved
2 tablespoons olive oil


Heat butter and olive oil in a large stockpot over medium heat. Add sliced onions, sugar, salt, and pepper. Cook the onions for 30-35 minutes, stirring occasionally until onions are caramelized and golden brown. Sprinkle flour over cooked onions, stir it through and cook for about 90 seconds.

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.

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.

Preheat oven to 450F / 232C. Place ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle soup into the crocks and place 2 rounds of Gf bread or 1/8 cup of commercial gluten-free croutons on top of soup in each bowl. Evenly sprinkle cheese on top of the croutons. fully place baking sheet with soup crocks in preheated oven for 12-15 minutes or until is a bubbly golden brown. Serve immediately.



Time to prepare




Post Comment

Guests are not allowed to post comments
Follow MinusGluten on Twitter

Bookmark and Share

Gluten Free Food Store

Video Recipes

View Video   View Videos

  • Recipe videos with step by step instruction.
  • Get ideas for creating your own great recipes.
  • Syndicate