As tested and written, this recipe is refined sugar-free. If this is not a concern for you, add 1 tsp. Worcestershire sauce before simmering for added depth.
This recipe uses slices of Gruyére cheese for visual effect. To create the stringy, chewy goodness found in classic restaurant-style French Onion Soup, use equal amounts (3 oz. each) of coarsely grated Gruyére cheese and Mozzarella instead of the Gruyére and Parmesan used below.
Tip: To prevent cracking, don’t place ramekins or bowls too close to the broiler if you don’t know their temperature rating. Keep a close watch while broiling to prevent over-browning.
This rich and delicious recipe takes some time to come together. However, the results are well worth it. The richly caramelized onions and slowly simmered broth are incredible.
Gluten-Free French Onion Soup
- 1/4 cup Unsalted butter
- 2 lbs Yellow onions, trimmed and sliced root to tip
- Sea salt and black pepper, to taste
- 1/2 cup Dry red wine
- 2 tbsp Balsamic vinegar
- 4 cup Beef broth, preferably organic
- 2 Whole bay leaves
- 2 tsp Italian seasoning
- 1 tsp Garlic powder
- 4-5 Sprigs, fresh thyme
- 6 oz Gruyère cheese, sliced thin
- 1/2 cup Parmesan cheese, freshly grated
- Heat butter in a large, high-sided skillet over medium heat. Add sliced onions and season with salt and black pepper, to taste. Stir to combine. Cook, stirring occasionally, until caramelized, approximately45 minutes to one hour.
- Deglaze the bottom of the pan by adding the red wine and balsamic vinegar and gently scraping the browned bits off the bottom with a spatula.
- Add the broth, bay leaves, Italian seasoning, garlic powder, and sprigs of fresh thyme. Season with additional salt and black pepper, if desired, and stir to combine.
- Increase heat to high and bring to a rapid boil, then immediately reduce heat to medium-low. Loosely cover the skillet with a lid and simmer, stirring occasionally, for two hours.
- Remove from heat and discard the thyme stems and bay leaves. Divide the soup between four large oven-safe ramekins or bowl. Top with slices of the Gruyère cheese, followed by the freshly grated Parmesan cheese.
- Place top oven rack in the second position from the top and set the broiler to high.
- Arrange ramekins on a large, rimmed baking sheet and place it on the top oven rack. Broil until the cheese is melted and golden brown, approximately 8-10 minutes. Remove from oven and serve immediately garnished with a few fresh thyme leaves. Enjoy!
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