*REPOST FROM OLD BLOG*

If there is one dish that I randomly crave A LOT and can almost never get at a restaurant is French Onion Soup. Who doesn’t love a big bowl of salty caramelized onions with a load of cheese and bread on top?

After a trip to New Orleans where I watched my old co-worker order French Onion Soup at every. single. restaurant. And too my disappointment could not find one gluten free version, I was determined to make my own… Then 2020 went haywire, 2021 was a blur, 2022 came and went, and now we are almost finished with 2023. WHAAAT! 

This is a completely gluten free friendly adaptation of one my biggest inspirations Teighan Gerard from HalfBakedHarvest. It’s rich, salty, and perfectly cozy for these cold winter months we are currently in. No need for flour thickeners, just extra load the onions, double up on the cheese and viola! A restaurant-worthy GF French Onion Soup that – I personally – crave often and almost never indulge in.

There are mushrooms in this recipe but you can simply omit if you find yourself adverse to this ingredient.

INGREDIENTS

3 yellow onions

2 cups cremini mushrooms

4 tbsp. salted butter

1 ½ cup dry white wIne

4 cloves garlic

1 tbsp. fresh thyme

8 cups vegetable broth

1 tbsp. worcestershire sauce

½ cup heavy cream

3 slices GF bread (I use and love Canyonhouse 7 Grain for everything)

2 cups shredded gruyere cheese

salt & pepper

Serving Size: 6-8

INSTRUCTIONS

• Thinly slice onions and cremini mushrooms. Set mushrooms aside.
• Heat butter and onions in a large soup pot.
• Stir and saute for about 12-15 minutes until beginning to get translucent.
• Slowly pour in wine ¼ cup at a time, stirring thoroughly and continuing to cook the onions until caramelized.
• Once the onions are browned, add in garlic (minced), mushrooms, thyme, salt and pepper. Cook for another 5 minutes.
• Pour in vegetable broth and Worcestershire sauce. Turn the heat up and bring to a simmer.
• Simmer for another 10-15 minutes. Then remove from heat and let cool a bit.
• Season with salt and pepper again to taste.
• Meanwhile, preheat the oven to 400°F.
• Cube bread, place on a parchment paper lined baking sheet. Bake for 8-10 minutes until almost burnt. *You want the bread super dry because it will soak the moisture from the soup right up.
• Shred gruyere cheese and place a thin layer at the bottom of single serve ramekins.
• Scoop the onion soup on top of the cheese in the ramekins.
• Place a handful of croutons on top.
• Top with more shredded cheese.
• Place ramekins on another baking sheet.
• Turn the oven to broil. Broil for 3-4 minutes.
• Enjoy!