Classic French Onion Soup Recipe

Recipe Key:

This Classic French Onion Soup Recipe features a savory, caramelized onion-based broth topped with a toasted baguette and plenty of Gruyère cheese. It’s a restaurant-worthy comfort food that’s easy to make at home! 

French onion soup in a miniature pot with two slices of bread on top.

What is French Onion Soup? 

If you’re unfamiliar, French onion soup, also known as soupe à l’oignon gratinée, is a classic French soup made with caramelized onions and beef broth. The soup is served topped with bread and cheese gratinéed (or browned) until soft and gooey. Traditionally served in a ramekin or ceramic pot with a handle, it’s one of my all-time favorite comfort foods! 

I always order French onion soup when I go out to eat, especially when the weather turns cold. However, for years I was too intimidated to try it at home, which as it turns out was pretty silly because it’s so easy to do! 

Now, I make gluten free French onion soup on repeat, using gluten-free baguettes to keep all the taste and texture I love in a recipe all my friends and family can enjoy. Try this recipe out for yourself, and I guarantee it will be an instant favorite! 

Jump to:

Gluten Free French Onion Soup Ingredients and Notes

French onion soup ingredients on a pan with labels.
  • Oil - I prefer the strong flavor of olive oil for this recipe, but avocado oil will also work. Both have a high enough smoke point to achieve a nice golden exterior on the onions. 
  • Onions - I like to use white onions for a slightly tangier flavor, but sweet yellow onions work well, too. 
  • Garlic - This adds extra depth to the base of the soup. For the best flavor, use whole garlic, and mince it yourself. 
  • Coconut aminos - Adds a savory, salty, umami taste while keeping the soup gluten-free. However, if you don’t need this recipe to be gluten-free, Worcestershire sauce will also work. 
  • Dry white wine - The acidity cuts through some of the richness of the broth, adding a bright refreshing taste. 
  • Arrowroot starch - Helps thicken the broth. 
  • Beef broth - I always recommend using low-sodium beef broth to control the amount of salt in the soup. If needed, vegetable or bone broth will also work. 
  • Seasonings - Fresh thyme, sea salt, and bay leaves enhance the rest of the ingredients and add a subtle, herbaceous taste. 
  • French baguette - I use a gluten-free baguette to keep this French onion soup gluten-free without sacrificing flavor or texture. 
  • Gruyère cheese - This is a must in any good French onion soup! A hard Swiss cheese, it’s salty, subtly sweet, and so delicious! 

How to Make This Easy French Onion Soup Recipe

This is an overview with step-by-step photos. Full ingredients & instructions for this gluten free French onion soup recipe are in the recipe card below.

Step 1: Sauté caramelize the onions. Pour the olive oil into a large pot, and heat it over medium-low heat. Add the onions, and sauté until they’re caramelized. Then, add the minced garlic, stirring it into the onions, cooking until fragrant. 

White onions in a stock pot about to be caramelized.
Caramelized onions in a stock pot.

Step 2: Deglaze. Add the coconut aminos, mixing to coat the onions. Then, deglaze the pot with the white wine, using a spatula or wooden spoon to scrape up any brown bits on the bottom until the wine dissolves. Sprinkle the arrowroot starch over the onions, and fold it into the onions until it’s incorporated into the juices. 

Step 3: Simmer. Increase the heat to medium-high, pour in the beef broth, add the thyme and salt, and gently stir. Place the bay leaves on top, add the lid, and let the soup simmer. 

Step 4: Prepare the baguette. In the meantime, slice the baguette into 1-inch thick pieces. Line them up on a baking tray, and drizzle olive oil on top. Then, bake at 400 degrees until they’re soft and golden brown, and set them aside.

Step 5: Broil. Line mini Dutch ovens in a casserole dish or a sturdy baking sheet. Fill each Dutch oven with soup, leaving about 2 inches of room on top. Place a toasted baguette on top of each soup bowl, and sprinkle the cheese on top. Carefully transfer the baking sheet to the oven, and broil until the cheese is melted and the soup is bubbly. 

Two mini dutch ovens on a tray with french onion soup and toast on top.

Step 6: Serve. Top the soup with extra cheese and thyme if desired, and serve right away! 

Serving Suggestions

You can easily serve this classic French onion soup as a main course on its own or with a side salad. Or, enjoy it as an appetizer with main courses like: 

French onion soup in a mini dutch oven with cheese and toast on top.

Frequently Asked Questions

How long do leftovers last? 

This recipe is best served right away. However, if you have leftovers, you can store them in an airtight container in the fridge for 3-4 days. If possible, leave the toppings off just before serving. Otherwise, the bread will get soggy! 

Can I freeze this recipe? 

You can freeze French onion soup without the bread and cheese. Let it cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight when you’re ready to serve. 

How should I reheat classic French onion soup? 

Boil leftover soup in a pot over medium heat on the stove, or warm individual portions in the microwave. Once warm, add the toasted baguette and cheese, and broil until it’s melty. 

For more delicious soup recipes, check out my:


PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


Recipe

French onion soup in a miniature pot with two slices of bread on top.

Gluten Free French Onion Soup

Make this easy French onion soup recipe with caramelized onions, beef broth, gluten-free baguette, and lots of Gruyère cheese!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 364kcal
Author: Ansley Beutler

Equipment

Ingredients
 
 

  • ¼ cup olive oil - plus more to toast the bread
  • 3 lbs white onions - approx. 6 large onion, sliced thinly
  • 5 cloves garlic - minced
  • 1 tablespoon coconut aminos - or worcheshire sauce
  • ½ cup dry white wine
  • 1 tablespoon arrowroot starch
  • 64 oz beef broth - low sodium, you can also use vegetable or bone broth
  • 1 tablespoon thyme - chopped
  • ¼ teaspoon sea salt
  • 2 bay leaves

To Top

  • French baguette
  • cup gruyere cheese - grated

Instructions

  • Pour the olive oil into a large pot and heat on medium low heat. Add the onions and saute until caramelized (this will take about 45 minutes and requires continuous stirring).
    ¼ cup olive oil, 3 lbs white onions
  • Add the minced garlic to the pot and gently stir into the onions. Allow it to cook until fragrant.
    5 cloves garlic
  • Add the coconut aminos to the pot and mix into the onions until they’re well coated (this provides a little punch of sweet flavor to the onions). Deglaze the pot with the white wine. Use a spatula or wooden spoon to scrape up any brown bits on the bottom until the wine is dissolved. Sprinkle the arrowroot starch over the onions and fold into the onions until it’s incorporated into the juices.
    1 tablespoon coconut aminos, ½ cup dry white wine, 1 tablespoon arrowroot starch
  • Turn the heat up to medium-high, pour the beef broth into the pot along with the thyme and sea salt and stir gently to incorporate the onions. Place the bay leaves on top and put the lid on the pot and allow the soup to simmer for 30 minutes.
    64 oz beef broth, 1 tablespoon thyme, ¼ teaspoon sea salt, 2 bay leaves
  • Meanwhile, warm the baguette. Preheat oven to 400. Slice the baguette into 1 inch thick pieces. Line them up on a baking tray and drizzle with olive oil. Bake in the oven for 5 minutes until soft and golden brown on top; set aside.
    French baguette
  • When ready to enjoy, line mini dutch ovens in a casserole dish or sturdy baking sheet (I usually do no more than 6 at a time) and fill each one with the soup, leaving about 2 inches of room on top. Place a slice of baguette on top of each soup bowl and sprinkle gruyere cheese over the bread. Carefully transfer the baking sheet to the oven and broil for 2 - 3 minutes until the cheese is melted and the soup is bubbling.
    ⅔ cup gruyere cheese
  • Serve the soup fresh from the oven, top with extra gruyere and thyme if desired and enjoy!

Notes

Serving notes - This soup is best served fresh from the oven so be sure to handle the bowls with care.
Storage : This recipe is best served right away. However, if you have leftovers, you can store them in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.  If possible, leave the toppings off just before serving.

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 40g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 1592mg | Potassium: 578mg | Fiber: 5g | Sugar: 11g | Vitamin A: 201IU | Vitamin C: 19mg | Calcium: 264mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment or pin it to your Pinterest account!

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating