Gluten Free French Onion Soup Recipe


  • 4-5 large sweet onions (Vidalia or Walla Walla are great) sliced thinly
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • 1 tablespoon gluten-free all-purpose flour
  • 1/2 cup dry white wine (Sauvignon Blanc works well)
  • 1/2 cup dry sherry
  • 6 cups gluten-free beef broth
  • 2 cups gluten-free chicken broth (optional, can use all beef broth)
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 gluten-free baguette
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Swiss or Provolone cheese


1. Caramelize the onions

  • In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat.
  • Add the sliced onions and a generous pinch of salt. Stir to coat.
  • Cover the pot and cook for 15 minutes, stirring occasionally, until the onions begin to soften.
  • Remove the lid, add the brown sugar, and continue cooking uncovered for 30-45 minutes, stirring every 5-10 minutes. Cook until onions are deeply caramelized and a rich brown color.

2. Build the soup base

  • Sprinkle the gluten-free flour over the caramelized onions and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
  • Slowly deglaze the pot with the white wine and sherry, scraping up any browned bits from the bottom.
  • Add the beef broth (and chicken broth, if using), thyme, bay leaf, salt, and pepper to taste. Bring to a simmer.
  • Reduce heat to low, partially cover the pot, and simmer for 30-45 minutes to allow the flavors to meld.

3. Prepare the croutons

  • Preheat your oven’s broiler to high.
  • Slice the gluten-free baguette into rounds about ½ inch thick.
  • Lightly toast the rounds under the broiler, watching closely to prevent burning.

4. Assemble and serve

  • Remove the thyme sprig and bay leaf from the soup. Adjust seasonings if needed.
  • Ladle the hot soup into oven-safe bowls or ramekins.
  • Top each bowl with a toasted baguette slice.
  • Sprinkle generously with the Gruyère and Swiss/Provolone cheese.
  • Broil for 2-3 minutes, or until the cheese is melted and bubbly.
  • Serve immediately and enjoy!

Expert Tips

Onion choice matters: Sweet onions are essential for the classic flavor.

Slow and steady caramelization: Don’t rush the onion-cooking process. Low and slow is the key to that deep, rich flavor.

Gluten-free substitutes: Ensure your flour, broths, and bread are certified gluten-free.

Cheese variations: Feel free to experiment with other melting cheeses like mozzarella or fontina.

Make ahead: The soup base can be made a day or two in advance and reheated before serving.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *