French Onion Soup

French onion soup is one of the most delicious, soul-warming soups on this earth (in my opinion). Because I’m allergic to cow’s milk, when I order it at restaurants, I always have to ask them to omit the cheese. I get odd looks with this request, but I promise the server that it’s still delicious without the cheese.

When I make french onion soup at home, I can top it with a dairy-free cheese or manchego cheese, made from sheep’s milk (which, thank goodness, I am not allergic to). And top everyone else’s with their favorite cheese!

Helpful Hints for the Best French Onion Soup

One of the keys to this recipe is getting the onions caramelized. Slice the onions thin and then sautee them for 35-45 minutes until they are almost syrupy. It doesn’t take long to finish the soup after that, but like most soups, the longer you let it all simmer together, the better it tastes. The second key to this recipe is using a good beef broth — it makes a difference.

I like to freeze half of it to eat another day. Nothing beats all the reward of homemade french onion soup with work you already did!

French Bread is Best

You can top the soup with any kind of toasted bread, but french bread, especially homemade french bread, is the best. If you need to eat gluten-free, top it with  your favorite gluten-free bread.

Print Recipe

French Onion Soup

A delicious, soul-soothing homemade french onion soup that rivals anything you'll ever order in a restaurant.

Course

Main Dish, Soup

Cuisine

Dairy-Free, Gluten-Free

Servings

Ingredients

• 4 Tbsp butter (I use vegan butter)
• 2 red onions
• 2 sweet yellow onions
• 1 clove garlic (chopped)
• 2 32 oz boxes of organic beef broth (if need to eat gluten-free, make sure it's a g-f broth)
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp onion powder
• 1 Tbsp chopped parsely
• 1/2 tsp chopped thyme
• 2 bay leaves
• 1/2 cup red wine
• 1 Tbsp worcestershire sauce
• 1 Tbsp balsamic vinegar
• sliced, toasted bread
• your favorite cheese (a dairy-free alternative or regular cheese of your choice) manchego, etc.)

Course Main Dish, Soup Cuisine Dairy-Free, Gluten-Free Servings Ingredients 4 Tbsp butter (I use vegan butter) 2 red onions 2 sweet yellow onions 1 clove garlic (chopped) 2 32 oz boxes of organic beef broth (if need to eat gluten-free, make sure it's a g-f broth) 1 1/2 tsp salt 1/2 tsp pepper 1 tsp onion powder 1 Tbsp chopped parsely 1/2 tsp chopped thyme 2 bay leaves 1/2 cup red wine 1 Tbsp worcestershire sauce 1 Tbsp balsamic vinegar sliced, toasted bread your favorite cheese (a dairy-free alternative or regular cheese of your choice) manchego, etc.)

Instructions

1. Slice the onions into thin slices and put them into a large pot.

   
2. Add the butter and sautee for 35-45 minutes until the onions are carmelized (they will be almost syrupy).

   
3. When the onions are ready, add 1 Tbsp of flour and mix.
4. Next, add the wine, beef broth, worcestershire sauce, spices and bay leaves.

   
5. Simmer for 20-30 minutes; then turn down to low and add 1 Tbsp of balsamic vinegar.
6. Remove the 2 bay leaves and throw them away.
7. Preheat oven to 350 degree Fahrenheit.
8. Toast the bread.
9. Spoon the soup into bowls and add a slice of toasted bread to the top of each; then top with the cheese of your choice.
10. Place the soup bowls onto a cookie sheet and place in oven; heat for 10 minutes or until cheese is melted and bubbly. Enjoy!