French Onion Soup

by flavorslutofficial
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Who doesn’t love French onion soup? The sweet onions, savory beef stock, rich and delicious gruyere…it’s an incredible soup! Made gluten free by using Schar’s gluten free baguette and skipping the flour base it’s a treat you can enjoy without fear. Unfortunately there’s no short cut to caramelizing all those onions, but as a plus the house smells like heaven while you wait!

French Onion Soup

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Soup
Cuisine: French
Servings: 4
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  • 3 large yellow onions (finely chopped)
  • 3 large red onions (finely chopped)
  • 4 Tbsp butter
  • 6 cloves garlic (minced)
  • 2 Tbsp tomato paste
  • 1 cup dry white wine
  • cup brandy or congac
  • 6 cups beef stock
  • 2 tsp Worcestershire sauce
  • ½ tsp thyme
  • 1 bay leaf
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 2 tsp white pepper (black pepper can be subbed)
  • ¼ tsp ground ginger
  • ¼ tsp ground clove
  • 2 tsp kosher salt
  • 2 Tbsp heavy cream (*optional)
  • 1 GF baguette
  • 8 oz Gruyere cheese (shredded)
  • Over medium-low heat add 4 Tbsp butter to a large heavy bottomed pot. Allow butter to melt and add the chopped onion.
  • Coat the onions in the melted butter and let them go to work caramelizing! There's nothing special you have to do but check on them every 15 minutes or so to give a gentle stir. You're looking for a deep caramel color and for the onions to be very soft, almost mushy. This took me roughly an hour, but allow up to an hour and a half. If your onions begin to burn before they caramelize reduce the heat, add a little water to the pan, stir, and keep going.
  • When onions have caramelized, turn the heat to medium-high and allow your pot to heat up for just a minute. Once the pot is ready pour in the white wine and brandy and deglaze your pan scraping up all those brown bits at the bottom. Reduce your heat to medium.
  • Add the minced garlic and tomato paste and stir to combine. Cook until the garlic is fragrant, or about 2 minutes.
  • To the pot add the Worcestershire, nutmeg, thyme, clove, cinnamon, ginger, bay leaf, pepper and salt. Stir well, and add the beef stock. Preheat your oven to 350°F.
  • Bring the soup to a boil, and then reduce the heat and allow to simmer for 15 minutes.
  • While the soup is simmering slice your baguette and bake on a baking tray for 10 minutes or until crispy and toasted. Set the bread aside when done, and set your oven to broil.
  • Remove the bay leaf from the pot and stir in the heavy cream if using. Taste for seasoning. If you want a rich, creamy soup you can use an immersion blender and blend the soup to be as smooth or as chunky as you would prefer.
  • Into broiler safe dishes divide the soup into servings and lay the toasted baguette over top. Sprinkle the grated cheese over top of the baguette and broil until the cheese is bubbly and melted. About 5 minutes. If you don't have individual broiler safe dishes such as ramekins you can pour the soup into a deep broiler safe baking dish such as a 9x13 and top with the baguette and cheese to broil and serve family style. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut

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