Although the temperatures around here are stuck in the mid-80s for the foreseeable future, the calendar reminds us that it’s finally fall. Aka it’s socially acceptable to get something hot and cozy like Gluten Free French Onion Soup simmering on the stove, no matter the day time highs! French Onion Soup is one of my very favorite soups (hello melted cheese lid!) and I’ve been wanting to post a recipe for years. Up until now though, I hadn’t solved the dilemma of what to do about the typically gluten-filled toasted bread slice bobbing on top of the rich and savory broth. Most gluten-free breads would dissolve once submerged in liquid, and I almost resorted to posting a breadless version, but I recently found a gluten-free bread that rises to the occasion – Schar Gluten-Free Artisan Baker 10 Grains & Seeds Bread, whom this post is sponsored by!
If you’re gluten-free, there’s no doubt you recognize the Schar name. The Schar brand has been making gluten-free products for decades – which is an eternity in the gluten-free world! – in dedicated gluten-free facilities using grains that are grown certified gluten-free. I was recently given the opportunity to try their new 10 Grains & Seeds artisan bread and it was almost immediately after toasting then slathering a hot slice with a mountain of cold butter (which I also highly recommend!) that I decided it was the hearty bread I’d been waiting for to use in my French Onion Soup recipe. Schar’s Gluten-Free 10 Grains & Seeds bread is thickly sliced and full of whole grains and seeds including quinoa seeds, pumpkin seeds, flax seeds, sunflower seeds, and chia seeds. Not only is this bread gluten and wheat-free, but it’s egg, dairy and preservative-free too!
If you’ve never tried making French Onion Soup at home, you’re in a for a treat. It’s the perfect weekend soup as it takes a couple hours to make, but all you’re basically doing during that time is stirring every 10-15 minutes. The result is a luxurious, velvety soup that has endless layers of flavor on account of simmering caramelized onions in a mixture of wine, beef broth, chicken broth, and fresh thyme. Crispy croutons made from 10 Grains & Seeds Bread slices are layered on top of the soup in oven-proof crocks before they’re blanketed in both swiss and gruyere cheese and broiled until golden brown and bubbly. I liken French Onion Soup to enjoying Creme Brulee – there’s nothing better then digging into that exterior to get to the good stuff below. Plus, you know, no kitchen torches required! Like I said, I make this soup on game day when I’ve got nowhere to be but home. Stir a little, sip and taste often, then enjoy fall comfort in a bowl!
Start by heating 2 Tablespoons each butter and extra virgin olive oil in a 6-quart Dutch Oven or heavy bottomed pot over medium heat. Add 3 large sliced yellow onions (about 8 cups total) and a big pinch of salt then cover and cook for 20 minutes, stirring halfway through. Remove the lid then continue to cook for an hour to an hour and a half, stirring every 10-15 minutes, or until the onions are tender and caramelized. Some recipes will have you caramelize the onions until they’re chocolate brown, but I like a medium-caramel color on mine. FYI – I normally use vidalia onions when caramelizing onions but recommend yellow onions for this soup as the sweet ones are just a touch too sweet.
Turn the heat up to medium-high then sprinkle in 1 Tablespoon gluten-free flour and cook while stirring for 1 minute. Add 1 Tablespoon worcestershire sauce and 1/2 cup dry white wine then cook for another minute or two. I usually go with a sauvignon blanc like Decoy or Kim Crawford in here.
Last step for the soup is to add 4 cups gluten-free beef broth, 2 cups gluten-free chicken broth, 1 bay leaf, and 3 sprigs fresh thyme then turn the heat up to bring the soup to a boil. Turn the heat back down to medium/medium-low then gently simmer for 1 hour, occasionally stirring and scraping the fat off the top.
Meanwhile, get the croutons ready. Cut 4 slices Schar Artisan Baker 10 Grans & Seeds Bread into cubes then toss with extra virgin olive oil and salt on a foil or silpat lined half sheet pan. Bake at 325 degrees for 14-15 minutes, stirring once, or until the cubes are golden brown and crunchy.
Ladle the soup into 4 oven-proof bowls (I got these at Pier 1) then top each with a quarter of the croutons and 1 slice swiss cheese. Fill in the holes with grated gruyere cheese then place the crocks onto the sheet pan you used to make the croutons and broil until golden brown and bubbly.
Oooo baby! Nothing better than digging into the golden brown cheese lid to get to the croutons and luscious onion soup below. I hope you love this gluten-free take on the classic – enjoy!
Like this recipe? Share it with friends!
