French Onion Soup

I hadn’t had French Onion soup since my Celiac diagnosis. When I was sick this spring I got sick of the gf canned soup and decided to try my hand at a homemade French Onion soup. It did not disappoint! You can make this dairy-free by swapping for your fav meltable Vegan cheese for the topping, or even omit. Though to me, the gooey cheese on top with chunks of bread stuck in it is my favorite part of the dish!

Ingredients:

• 2.5 lbs thinly sliced white onion (about 4 large onions)

• 3 T salted butter

• 6 C beef broth

• 1/2 C dry white wine

• 1 T minced garlic

• 2 tsp GF Worcestershire

• 3 T GF flour (I use this one)

• 1 T Italian seasoning

• 1 bay leaf

• S&P to taste

• Gruyere cheese, sliced or shredded

• GF croutons

Directions:

1. Begin by heating butter in a dutch oven or large pot over medium-high heat

2. Once butter is melted, add your sliced onion and stir until the onions are coated in butter

3. Continue stirring every couple of minutes for 20-30 minutes until the onions are caramelized (soft, light brown in color, not burnt)

4. Once the onions are caramelized, stir in your garlic and allow to sauté for another minute or two

5. Add in flour and stir again

6. Pour in wine to deglaze the bottom of the pan, use your spoon or spatula to lift bits from the bottom of the pan

7. Add in beef stock, Worcestershire, bay leaf, and stir and bring mixture to a boil

8. Turn down to a simmer for 15-20 minutes

9. Set oven to high broil and thinly slice or shred your Gruyere cheese

10. Once soup has finished simmering, transfer to an oven safe dish and add a layer of croutons (can sub toasted GF bread/baguette) followed by a layer of cheese

11. Broil for 2-3 minutes, until cheese is melted. Watch closely so that you do not burn the cheese

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French Onion Soup

Yield: 6

Author: Rachel Lavigne

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

I hadn’t had French Onion soup since my Celiac diagnosis. When I was sick this spring I got sick of the gf canned soup and decided to try my hand at a homemade French Onion soup. It did not disappoint! You can make this dairy-free by swapping for your fav meltable Vegan cheese for the topping, or even omit. Though to me, the gooey cheese on top with chunks of bread stuck in it is my favorite part of the dish!

Ingredients

• 2.5 lbs thinly sliced white onion (about 4 large onions)
• 3 T salted butter
• 6 C beef broth
• 1/2 C dry white wine
• 1 T minced garlic
• 2 tsp GF Worcestershire
• 3 T GF flour
• 1 T Italian seasoning
• 1 bay leaf
• S&P to taste
• Gruyere cheese, sliced or shredded
• GF croutons

Instructions

1. Begin by heating butter in a dutch oven or large pot over medium-high heat
2. Once butter is melted, add your sliced onion and stir until the onions are coated in butter
3. Continue stirring every couple of minutes for 20-30 minutes until the onions are caramelized (soft, light brown in color, not burnt)
4. Once the onions are caramelized, stir in your garlic and allow to sauté for another minute or two
5. Add in flour and stir again
6. Pour in wine to deglaze the bottom of the pan, use your spoon or spatula to lift bits from the bottom of the pan
7. Add in beef stock, Worcestershire, bay leaf, and stir and bring mixture to a boil
8. Turn down to a simmer for 15-20 minutes
9. Set oven to high broil and thinly slice or shred your Gruyere cheese
10. Once soup has finished simmering, transfer to an oven safe dish and add a layer of croutons (can sub toasted GF bread/baguette) followed by a layer of cheese
11. Broil for 2-3 minutes, until cheese is melted. Watch closely so that you do not burn the cheese