Deeply caramelized onions form the soul of this soup, slow-cooked until jammy and mahogany-brown, then bloomed with garlic, thyme, and a warm hit of turmeric that gives the broth its golden hue. A splash of apple cider vinegar deglazes all those browned bits, and coconut aminos add a savory, almost malty depth to the beef broth base as it simmers down into something rich and deeply flavored. Toasted bread rounds get piled high with melted Gruyère and broiled until bubbling and spotted with golden-brown patches, so every spoonful comes with that classic pull of melty cheese. A scatter of fresh parsley at the end keeps it bright against all that deep, savory richness. It's a comforting, bistro-style bowl that works well for a gluten free kitchen, no flavor or ritual sacrificed along the way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat 3 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook, stirring every 5–7 minutes, for 45–55 minutes, until the onions are deeply golden-brown and jammy throughout — they should reduce to roughly one-quarter of their original volume. Adjust the heat to medium-low if the onions begin to scorch at the edges before they are fully softened.
Push the onions to the sides of the pot and add the minced garlic to the center. Cook for 1 minute, stirring, until fragrant. Stir in the thyme, bay leaf, turmeric, and black pepper and cook for 30 seconds, until the spices are fragrant and evenly coat the onions.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)