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!
Servings: 6 servings
Calories: 364kcal
Equipment
1 Casserole Dish
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
- ⅔ 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