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French Onion Soup

A deep, rich and beef broth is the base for French Onion Soup. Adding a bit of brandy is what makes it 'French', but you can omit it if you like.

FrenchOnionSoup1

Slicing the onions all uniform in size is key to getting them to caramelize evenly and at the same rate. A hand held mandolin is the perfect tool for the job, since it has a variable thickness blade.

Once all the onions are cut, place them in a large pot over med-high with some oil and salt.  Allow to cook for 12 minutes, stirring occasionally.FrenchOnionSoup2

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.FrenchOnionSoup3

As they cook down, they will become a bit 'jammy' in consistency. I've tried caramelizing the  onions using a non-stick, metal, and cast iron skillet - all will produce similar successful results.FrenchOnionSoup4

Once sweet and golden, add caramelized onions to a large pot along with remaining soup base ingredients.FrenchOnionSoup5

French Onion Soup
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Serves: 6
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.
Ingredients
  • 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
Instructions
  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.
Notes
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.

Over the years we have been testing kitchen cookware, tools, and gadgets, have finally created a list of our top picks and what to look for when buying. To check out what we found in vegetable slicers, like mandolins read our Review on Mandolins, Peelers & Zesters for more information.

3 Responses to French Onion Soup

  1. Jen September 5, 2014 at 10:12 am #

    I do not add the sugar or nutmeg but use sugar substitute (I am diabetic) & make my own chicken stock. This is a French way. I do add a little of chicken flavoring (cube) & can tolerate this soup well. I must say that since having to switch to G F food I am enjoying all the recipes. Many thanks.
    Jen
    Montreal >Qc

  2. Angela September 6, 2014 at 12:25 pm #

    how do i change my password

    • Angie Halten (Admin)
      Angie Halten (Admin) September 6, 2014 at 6:54 pm #

      At the top right of the page under "My Account" is where you can change your password

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