Brazil Nut Free Gluten Free French Onion Soup
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Learn more →Ingredients
4 servings
For the soup
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 3 lb yellow onions (about 5 medium), halved and thinly sliced
- 1 tsp kosher salt
- ½ tsp granulated sugar
- 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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