Gluten Free French Onion Soup

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


Yield: Serves 8 - 12 depending upon bowl size

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)


  1. Line a baking sheet with parchment paper and set aside.
  2. Melt butter in a large, heavy pot over medium heat.
  3. Add onion, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 30 minutes.
  4. Add wine, bring to a boil and reduce heat to simmer. Cook until wine evaporates, about 5 minutes.
  5. Remove and discard bay leaves and rosemary.
  6. 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.
  7. 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.
  8. Season with salt and pepper to your liking. Lots of pepper will create a little heat.
  9. Just prior to serving, preheat oven to broil.
  10. 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.
  11. 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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