Ladle the soup
I have been wanting to make a gluten-free vegetarian french onion soup for sometime. Being up in Whistler for the skiing season was a perfect start to get back to some soup making.
I decided to spend some extra special attention to caramelize onions for this soup – time was on my hands since I am so blessed to work at home. I let them carmelize for close to double the time the original recipe called for.
The Verdict of Gluten-Free French Onion Soup?
This broth and the onions were super delish and especially so the next day. I would use even more cheese next time. My soup tester said he’d prefer regular Gouda instead of the smoked Gouda I used.
Udi’s Gluten-free Millet Chai bread is pretty tasty and kept well in the soup but costed a whopping $9!! Yikes! I think I have to go back to making my own homemade gluten frees bread.
Gluten-Free French Onion Soup Ingredients:
- 1/2 stick goat butter
- 2 tablespoons olive oil
- 4 large onions, peeled and thinly sliced
- a splash water
- a sprinkle of sea salt and freshly ground pepper
- 1/2 cup brandy
- 4 cups organic vegetable broth
- 1 tablespoon worcestershire sauce
- 4 sprigs fresh thyme leaves
- 4 slices of Udi’s gluten free bread (Millet Chai), cut if needed to fit your bowls
- 2 cups shredded gruyere cheese
- Melt the butte and oil—and then add the onions, a splash of water and salt and pepper. Stir well, then cover with a tight-fitting lid. This will capture steam and help the onions release all their moisture. Cook, stirring now and then, until the onions soften and become quite wet, about 10 minutes.
- Remove the lid and continue cooking over medium-high heat, stirring frequently until all the water has evaporated. Lower the heat a bit and slowly begin to caramelize the onions, stirring them frequently. This will take about 1.5 hours. You don’t need to stir continuously, just enough to keep the onions from sticking to the bottom. Continuing to lower the heat will also help prevent sticking.
- For the soup, when the onions are a deep golden colour and have shrunk dramatically, add the brandy. Turn up the heat and cook for a few minutes, stirring constantly, until the additional liquid seems to have evaporated. Add the worcestershire and broth and bring to a simmer. Add the thyme leaves, season with salt and pepper and continue cooking for 15 minutes or so.
- Preheat the broiler in your oven. Toast the gluten-free bread slices both sides for a minute.
- Cover the bread with an even mound of shredded cheese. Broil until the cheese has melted and browned and looks beautiful.
- Ladle the soup into 4 ovenproof serving bowls. Top each with a slice of toasted bread cheese, enough to cover the top of the soup.
- Used goat butter instead of regular cow milks butter
- Added worcestershire sauce
- Used vegetable broth instead of chicken broth
- Used gluten free bread (Udi’s Millet Chai)
- Used smokey gruyere instead of regular
- Used brandy
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