Gluten-Free French Onion Soup with Croutons

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 lb yellow onions, thinly sliced 1 lb yellow onions, thinly sliced
• 2 tbsp butter or olive oil 2 tbsp butter or olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tsp dried thyme 1 tsp dried thyme
• 1/2 cup dry white wine (optional, ensure GF) 1/2 cup dry white wine (optional, ensure GF)
• 1 tbsp gluten-free all-purpose flour blend 1 tbsp gluten-free all-purpose flour blend
• Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
• 4 slices gluten-free baguette or bread, cut into 1-inch cubes 4 slices gluten-free baguette or bread, cut into 1-inch cubes
• 1 tbsp olive oil 1 tbsp olive oil
• 1/4 cup grated Gruyere or Swiss cheese (optional, for topping) 1/4 cup grated Gruyere or Swiss cheese (optional, for topping)

Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, melt the butter or heat the olive oil over medium-low heat. Add the thinly sliced yellow onions and cook, stirring occasionally, until they are deeply caramelized and a rich golden-brown color, about 25-30 minutes. This slow caramelization is key to the soup's sweet, complex flavor.

2. 2

   Add the minced garlic and dried thyme to the pot with the caramelized onions. Cook for an additional 1-2 minutes until the garlic is fragrant, being careful not to burn it. If using, pour in the gluten-free white wine and scrape up any browned bits from the bottom of the pot, allowing the wine to reduce by about half, which takes approximately 3-5 minutes.

3. 3

   Sprinkle the gluten-free all-purpose flour blend over the onions and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in the certified gluten-free chicken or vegetable stock, ensuring no lumps form. Bring the soup to a gentle simmer.

4. 4

   Reduce the heat to low, cover the pot, and let the soup simmer for at least 15-20 minutes to allow the flavors to meld beautifully. Season generously with salt and freshly ground black pepper to your taste. While the soup simmers, prepare the croutons.

5. 5

   Preheat your oven to 375°F (190°C). Toss the gluten-free bread cubes with 1 tablespoon of olive oil on a baking sheet. Spread them in a single layer and bake for 8-10 minutes, or until they are golden brown and crisp. Remove from the oven and set aside.

6. 6

   To serve, ladle the hot French Onion Soup into oven-safe bowls. Top each bowl with a few of the crispy gluten-free croutons. If desired, sprinkle with grated Gruyere or Swiss cheese and place under the broiler for 1-2 minutes until the cheese is melted and bubbly, creating a delightful cheesy crust.

Nutrition (per serving)

Tips & Notes

• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.