A classic gluten free french onion soup that your guests will oo and awe over. They will remember you for your hard work, your gourmet taste, and its decadent flavor. A must to make at least once in your life. Once you do, you’ll be hooked. Enjoy!
Gluten Free French Onion Soup
There is no soup more decadent or delicious on a cold winter's day than this gluten free french onion soup. Also find suggestions for a gluten free French baquette.
- 1 to 2 gluten free baguettes, sliced Schar's Parbaked Baguettes* or Copycat Schar Baguettes, sliced
- 1 cup unsalted butter
- 8 medium yellow onions, sliced thinly
- 4 garlic cloves, finely grated or minced
- 4 large bay leaves (or 1 fresh)
- 4 sprigs fresh rosemary
- 1/4 teaspoon ground thyme
- Salt and ground black pepper, to taste
- 1/2 cup brown or white rice flour
- 4 quarts gluten free beef broth*
- 2 teaspoon granulates sugar (or stevia equivalent)
- 2 cups dry white wine (Chardonay, Sauvignon Blanc)
- 1 pound shredded Monterey Jack or Swiss Cheese
- 1/2 cup grated fresh Parmesan Cheese (or Kraft shaker)
- Line a baking sheet with parchment paper and set aside.
- Melt butter in a large, heavy pot over medium heat.
- Add onion, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 30 minutes.
- Add wine, bring to a boil and reduce heat to simmer. Cook until wine evaporates, about 5 minutes.
- Remove and discard bay leaves and rosemary.
- Create a roux by sprinkling the onions in the skillet with rice flour and stir. Lower heat to low and cook for for about 5 minutes.
- Pour in the broth and increase heat to medium-high. Bring the soup to a boil. Then lower heat and simmer for about 10 minutes.
- Season with salt and pepper to your liking. Lots of pepper will create a little heat.
- Just prior to serving, preheat oven to broil.
- Place slices of unbaked baguettes on the prepared baking sheet and sprinkle them with the shredded and grated cheeses. Broil on low until golden brown, about 5 minutes.
- Ladle the soup into heavy bowls and lay one to two slices of baguettes on top.
I purchase Schar's Parbaked Baguettes at my local grocery store, Raley's in Central California. They are also in Northern California.
*Allergens vary depending upon brand of baguettes and broth used.
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