Soups & Salads
Gluten-Free French Onion Soup
Onions simmered in broth and topped with gluten-free croutons and cheese.
- Prep
- 20 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 40 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Baking sheet
- Broiler-safe soup bowls
- Ladle
- Cutting board and sharp knife
Method
Caramelize the Onions
In a large heavy-bottomed pot or Dutch oven, melt the butter or heat olive oil over medium-low heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for 30-45 minutes, until the onions are deeply golden brown and very tender. Don’t rush this step – it’s crucial for flavor!
Deglaze and Simmer
Increase heat to medium. Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes until mostly evaporated. Add the gluten-free beef broth, Worcestershire sauce, and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes to allow flavors to meld.
Prepare Gluten-Free Croutons
While the soup simmers, preheat your oven to 375°F (190°C). Toss the cubed gluten-free bread with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy. Set aside.
Assemble and Broil
Remove the bay leaf from the soup. Taste and adjust seasonings as needed. Ladle the hot soup into broiler-safe bowls. Float a handful of gluten-free croutons on top of each bowl, then divide the listed Gruyère evenly among the bowls.
Serve Warm
Place the bowls on a baking sheet and broil for 2-4 minutes, or until the cheese is bubbly and golden brown. Keep a close eye on them to prevent burning! Carefully remove from the oven and serve immediately. Enjoy this cozy, comforting bowl!
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Use bowls explicitly rated for the broiler, not merely oven-safe. Divide the croutons and cheese across portions. Briefly simmering wine does not establish that all alcohol has been removed. Check the exact broth and Worcestershire sauce.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate leftover soup without the croutons and cheese in a covered container within 2 hours, and use within 3 to 4 days. Reheat to 165°F, then add fresh croutons and cheese; stored croutons turn soggy.
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