This week, I’m sharing my favorite Gluten-Free French Onion Soup recipe. It’s made with simple ingredients that are easy to find at your grocery store. 
My family and I enjoy this soup with gluten-free bread or crusty bread and often use my oven-proof bowls to reheat my extra batch. This good recipe takes some time to come together, but the results are so worth it. The rich taste of the caramelized onions and simmered broth is an incredible combination of flavors. As an Amazon Associate, I earn from qualifying purchases.
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Recipe Notes
- This recipe is refined sugar-free. If this is not a concern, add 1 t. 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 Gruyere cheese and Mozzarella instead of the Gruyére and Parmesan used below.
Recipe Tips
- To prevent cracking, avoid placing ramekins or bowls too close to the broiler if you’re unsure of their temperature rating. Keep a close watch while broiling to prevent over-browning.
- You can use an Instant Pot to make this soup.
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Ingredients for French Onion Soup Recipe
- ¼ c. Unsalted butter
- 2 lbs. Yellow onions, trimmed and sliced root to tip
- Sea salt and black pepper, to taste
- ½ c. Dry red wine
- 2 T. Balsamic vinegar
- 4 c. Beef broth, preferably organic
- 2 Whole bay leaves
- 2 t. Italian seasoning
- 1 t. Garlic powder
- 4-5 Sprigs, of fresh thyme
- 6 oz. Gruyère cheese, sliced thin
- ½ c. Parmesan cheese, freshly grated
Supplies used
How To Make French Onion Soup
#1. The first step is to melt 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, approximately 45 minutes to one hour. #2. 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. #3. 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. #4. Increase to medium-high heat and bring to a rapid boil then immediately reduce heat to medium-low. Cover the skillet with a lid and simmer, stirring occasionally, for two hours. #5. Remove from heat and discard the thyme stems and bay leaves. Divide the soup between four large oven-safe ramekins or bowls. Top with slices of the Gruyère cheese, followed by the freshly grated Parmesan cheese. #6. Place the top oven rack in the second position from the top and set the broiler to high. #7. Arrange ramekins or your favorite soup bowls on your large prepared baking sheet then place on the top oven rack. Broil until the melted cheese and brown bits are showing. Do this for approximately 8-10 minutes. Remove from oven and serve immediately garnished with a few fresh thyme leaves. on top of the soup. Enjoy! 
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If you enjoyed this French Onion Soup, I highly recommend trying the following recipes:
- Sweet Potato Soup
- Carrot Ginger Soup
- Daikon Noodle Soup
- Fideo Soup with Chicken
- Vegetarian Minestrone Soup
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French Onion Soup Recipe (Gluten-Free)
Ingredients
- 1/4 c. Unsalted butter
- 2 lbs. Yellow onions , trimmed and sliced root to tip
- Sea salt and black pepper to taste
- 1/2 c. Dry red wine
- 2 T. Balsamic vinegar
- 4 c. Beef broth preferably organic
- 2 Whole bay leaves
- 2 t. Italian seasoning
- 1 t. Garlic powder
- 4-5 Sprigs fresh thyme
- 6 oz. Gruyère cheese , sliced thin
- 1/2 c. Parmesan cheese , freshly grated
Instructions
- The first step is to melt 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, approximately 45 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 to medium-high heat and bring to a rapid boil then immediately reduce heat to medium-low. 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 top and set the broiler to high.
- Arrange ramekins or your favorite soup bowls on your large prepared baking sheet then place on the top oven rack. Broil until the melted cheese and brown bits are showing. Do this for approximately 8-10 minutes. Remove from oven and serve immediately garnished with a few fresh thyme leaves. on top of the soup. Enjoy!
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