Gluten Free French Onion Soup Recipes

GLUTEN FREE FRENCH ONION SOUP

Steps:

• Melt butter in a 3 quart saucepan. Cook your onions on low for about 20 minutes until they're golden and caramelized for a real flavor boost. Add your garlic towards the last minute so that it gets softened, but doesn't burn. Stir occasionally. Then stir in flour. Add bouillon, water, Worcestershire sauce and wine. Increase heat until soup is boiling. Reduce heat, cover and simmer for 15 minutes.
• Divide soup into 6 oven proof soup bowls. Float one slice of toasted baguette bread in each bowl and top with 2 slices of swiss cheese, a tablespoon of mozzarella cheese, and a dash of paprika.
• Arrange bowls on a baking sheet. Broil for 5 minutes to melt the cheese.
• Top each with parmesan cheese. Serve and enjoy.

SLOW COOKER FRENCH ONION SOUP RECIPE

Steps:

• Put the onions in a slow cooker with the butter and salt. Cook on high for 6 hours, stirring occasionally.
• Once the onions are caramelized, add the remaining ingredients to the slow cooker and cook on high for another 2-4 hours.
• Alternatively, if you're strapped for time, put the caramelized onions in a large soup pot and add the remaining ingredients. Bring to a boil, then simmer for 1 hour.
• Note: If you're not dairy-free, pour some soup in an oven-safe soup crock and cover with 1-2 slices of provolone cheese. Place under the broiler for a couple minutes until the cheese is bubbly and slightly brown on the edges.

GLUTEN-FREE FRENCH ONION SOUP RECIPE

Steps:

• In a large soup pot over medium heat, add olive oil and onions. Sauté onions until tender and translucent.
• Stir in beef broth, red wine, and black pepper. Turn down heat down to simmer. Cover soup and simmer for 2-3 hours.
• Turn oven broil on High.
• Spoon soup into oven safe bowl. Top with baguette slices and then sprinkle with cheese.
• Broil 5-8 minutes, or until cheese is melted and begins to brown.
• Enjoy Immediately.

VEGAN FRENCH ONION SOUP

Steps:

• Add the olive oil to a large, heavy-bottomed saucepan over a medium heat. Now add the salt, cumin and garlic. Cook for 2-3 minutes, until fragrant and lightly toasted.
• Caramelize the onions. Turn down the heat to low-medium and cook for around 40-45 minutes, stirring every 5 minutes or so, until the onions are lightly browned and translucent. De-glaze the pan using vegetable stock or water if necessary.
• Add balsamic vinegar, soy sauce, 1/2 cup vegetable stock, flour and lemon juice. Stir for around 5 minutes, until the mixture starts to thicken.
• Pour in the rest of the vegetable stock together with the bay and sage leafs and simmer, stirring occasionally, for 10 minutes.
• In the meantime, preheat the oven to 350 degrees F (180 degrees C).
• Divide around 3/4 of the soup between oven-safe soup bowls or large ramekins. Now add two small baguette slices to each bowl, before adding the rest of the soup. Sprinkle the vegan cheese on top.
• Placee in the oven for 5-7 minutes, until the cheese melts and browns slightly. Serve and enjoy the soupy deliciousness!

DRY ONION SOUP MIX (REPLACER)

Steps:

• Mix all of the ingredients together and use as required. The above amount replaces one 40 gram packet of soup mix (1.4 oz packet).