French Onion Soup
Author: Marla Hingley
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Adding a bit of brandy is what makes it 'French'. It's still delicious without it, so feel free to omit it if you like.
  • 3 Tbsp butter or oil
  • 3 lbs sweet onions, sliced
  • Pinch salt
  • 1 Tbsp brown sugar
  • ⅛ tsp nutmeg
  • 1 cup white wine
  • 8 cups GF beef broth
  • ½ cup brandy, optional
  • 1 tsp dried thyme
Topping (optional)
  • GF croutons or grilled GF baguette slice
  • ½ cup Swiss or Gruyere cheese, grated
  1. In a large pot over med-high, heat oil then stir in onions and salt. Allow to cook for 12 minutes, stirring occasionally.
  2. Reduce heat to med-low, and add brown sugar and nutmeg, cook for 30-45 minutes are onions are soft and golden. Every 10 minutes check onions. If they are sticking to the bottom of the pan too much, add a small amount of water, broth, or wine to the pan and stir vigorously.
  3. Once caramelized, add wine, scraping up any bits on the bottom of the pan, and simmer for 15 minutes or until liquid is reduced by half.
  4. Add broth, brandy and thyme, and simmer for another 15 minutes. Season to taste with salt and pepper.
  5. Ladle into oven proof bowls, top with croutons and cheese, then broil until cheese is melted. Or top soup with a slice of grilled GF bread that has melted cheese on it.
To make this into a heartier meal, add 2lbs cooked thinly sliced flank steak, 4 cups roasted root vegetables (carrots, parsnips, potatoes), and topped with some fresh parsley.
Recipe by Gluten Free Club at