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!
French Onion Soup w/ Gluten Free Parmesan Garlic Croutons
- 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.
- 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.