French Onion Soup w/ Gluten Free Parmesan Garlic Croutons


Happy Autumn, Friends!

October is officially upon us and I’m soaking up all it has to offer. It’s absolutely my favorite time of year for so many reasons. For one – it begs for warm, comforting food and long nights spent with people you love.

Sharing this recipe for French onion soup w/ gluten free parmesan garlic croutons. This is 1 of 3 in a French Onion Series that I developed for publication last year through GFF Magazine. Feel free to get excited for the remaining 2 coming here soon!

So- who doesn’t love caramelized onions?! I set out to create 3, mouth watering recipes around this concept and the results ended being divine. One reason I love cooking so much, is that it allows for taking even just one simple ingredient – in this case, an onion, and breaking it down and creating something unexpectedly sweet and nutty. From there, the sky is the limit. Put it in a soup, a dip, a crust…. the possibilities are endless.

I hope you enjoy this comforting Autumn – inspired soup recipe as much as I do.
And make sure to double the crouton batch because …. just.can’t.stop.

Let me know what you think by leaving a note here or over on social!
Happy caramelizing.



French Onion Soup w/ Gluten Free Parmesan Garlic Croutons

The cheese element in this onion soup shines through the croutons. Absolutely delicious! If you’re a cheese lover and want a more traditional version, feel free to add additional parmesan to the soup before serving.
Servings: 8


  • 110g (1 stick) butter
  • 864g (4lb / 8 cup / about 4-5 large) yellow onions, thinly sliced
  • 201g (½ lb. / 3 large) shallots, coarsely chopped
  • 34g (12-15 cloves / 1-2 heads) garlic, coarsely chopped
  • 14 oz. (1 ¾ cups) quality dry white wine, separated 
  • 24 oz. (3 cups) chicken broth
  • 40 oz. (5 cups) beef broth
  • 107g (1 small bunch) whole thyme, rinsed 
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Gluten Free Parmesan Garlic Croutons

  • 1 gluten free baguette or italian loaf, 2 or so days old, cut into 1” cubes
  • 140g (⅔ cup) olive oil, separated
  • 22g (6-7) garlic cloves, quartered
  • 110g (1 cup) parmesan cheese, shaved
  • ½ teaspoon sea salt


  • Make caramelized onions: In a large Dutch oven (7 quarts/6.7 liters), heat butter over medium to medium high heat. 
  • Add onions and shallots in 3 batches. First batch: toss ⅓ onions in butter. Cover and cook for 3 minutes, stirring occasionally.
  • Second batch: Toss another ⅓ of the onions and garlic. Add ½ cup white wine. Cover and cook for 6 minutes, stirring occasionally.
  • Third batch: toss final ⅓ of the onions and add salt and pepper. Add ½ cup wine. Cover and cook for 6 minutes. *If needed, adjust temperature back to medium heat for this 3rd step as onions become more dense. You want to ensure a steady course of heat to wilt the onions.
  • Remove lid after 6 minute mark (3rd batch). Continue to cook with lid off, stirring occasionally, about every 3-4 minutes, until onions begin to stick to bottom of pot, and begin lightly browning, for another 40-45 minutes. The total caramelization process from start to finish should take about 1 hour to 1 hour 10 minutes depending on your heat consistency.
  • Add remaining ¾ cup wine. stir and continue to cook for another 2 minutes until slightly reduced.
  • Add stocks. Toss in thyme and stir. Bring to a light boil and then reduce heat.
  • Cover, simmering over low heat for 35-40 minutes. Stir occasionally.
  • Serve warm with croutons and additional cheese to finish.

Prepare croutons

  • Warm large Dutch oven or cast iron skillet over medium-low heat. Add ⅓ cup olive oil and quartered garlic. Add salt and stir. Allow to infuse for 5 minutes.
  • Toss in cubed bread and coat with oil. Brown for 3-4 minutes, undisturbed.
  • Preheat oven to 425 degrees.
  • Drizzle in remaining ⅓ cup olive oil, toss and brown for another 3-4 minutes, undisturbed.
  • Remove from heat. Toss in cheese.
  • Transfer to baking sheet and spread out evenly. Bake for 10 minutes.
  • Toss and scrape up melted cheese. Continue baking for another 5-8 minutes or until golden brown and crispy.
  • Serve warm with soup. Store leftovers in airtight container or freezer.

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