This cozy bowl starts with three pounds of yellow onions, slow-caramelized in olive oil until they turn deep golden and jammy, then built up with garlic, fresh thyme, coconut aminos, and a splash of apple cider vinegar for that classic savory-sweet depth. A rich beef bone broth simmers everything together into a soup that tastes like it's been on the stove all day. On top, sturdy cassava flour croutons hold their shape under a broiled layer of melted, bubbly dairy free cheese, so you still get that iconic golden, cheesy crust in every spoonful. It's hearty, deeply savory, and comforting in exactly the way French onion soup should be. This version is a genuinely solid pick for a gluten free table, no hedging required.
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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 uncovered, stirring every 5–7 minutes, for 45–55 minutes, until the onions are deeply golden-brown and reduced to about one-quarter of their original volume. If the onions begin to stick or darken too quickly, reduce the heat to medium-low and add a splash of water.
Add the minced garlic and thyme to the caramelized onions and cook, stirring constantly, for about 1 minute, until fragrant.
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