Low Sugar Gluten Free French Onion Soup

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

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Ingredients

4 servings

For the soup

3 tbsp unsalted butter
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 lb yellow onions (about 5 medium), halved and thinly sliced
1 tsp kosher salt
½ tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 cloves garlic, minced
½ cup dry white wine or dry sherry
4 cups beef broth
2 cups chicken broth
2 sprigs fresh thyme
1 bay leaf
1 tbsp tamari
¼ tsp black pepper

For the toasts

8 slices gluten free bread (about ½ inch thick), cut to fit bowls
1 tbsp olive oil
6 oz gruyère cheese, coarsely grated (about 1 ½ cups)

Instructions

1
Melt the butter with 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and salt, stirring to coat. Cook uncovered, stirring every 5 minutes, until the onions have softened and collapsed, about 20 minutes.
2
Sprinkle the sugar over the onions and reduce the heat to medium-low. Continue cooking, stirring every 5–8 minutes and scraping up any browned bits from the bottom of the pot, until the onions are deep golden-brown and jammy throughout, 40–50 minutes total. If the pot looks dry or the fond is darkening too quickly, add a splash of water (1–2 tbsp) and scrape up the bits.

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