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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

Ingredients

  • 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

Instructions

  • 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.