Gluten Free French Onion Soup

One of my all time favorite soups is French Onion soup. I remember the last time I had it before going gluten-free years ago. Since then I have longed to enjoy this delicious soup again, but I have never found it on a gluten-free menu. This summer, I decided to take matters into my own hands and make it myself. It is a fairly easy soup to make, but it is very time consuming. I decided to make it again recently and I loved how this recipe turned out. Thankfully, I wrote everything down while I was cooking in hopes of sharing it all with you here. Please note this site and this post include affiliate links.

I made this soup using my 8.5qt stainless steel Calphalon Dutch oven. I don’t think my exact one is available anymore, but found two similar pots (click here and here). If you don’t have this exact style pot, you will just want to use a well-made, large, heavy pot that heats evenly; I believe this helps with the caramelization. The Le Creuset Dutch oven or something similar would also work well. To serve this soup, I ordered soup crocks and soup spoons to make sure we got the “real” French onion soup feel. When we traveled to Ireland a few years ago, I had the most delicious soups throughout our trip and they were always served with the best soup spoons. Having these spoons at home now reminds me of our time in Ireland.

I hope you try and enjoy this recipe!

The Ingredients:

Prep time: 30 minutes Cook time: 2 hours Servings: About 8

  • 8 tbsp (1 stick) of unsalted butter
  • 6lbs of yellow onions, sliced into half moons
  • 1 bay leaf
  • 1.5 tbsp dark brown sugar
  • 2 large cloves of garlic finely minced
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1.5 c red wine (I used a red blend)
  • 32oz low sodium beef stock
  • 1 tbsp balsamic vinegar
  • Salt to taste
  • 4-8oz Gruyere cheese thinly sliced or grated
  • 1 Gluten Free Baguette 

The Directions:

  • Slice the onions into half-moon shape and set aside in a large bowl.
  • Melt butter over medium/low heat then add the onions and stir to coat the onions into the melted butter.
  • Over medium/low heat, regularly stir the onions and bay leaf. You will need to keep an eye on the pot to make sure the onions do not stick. For this amount of onions, the caramelization process can take up to 1.5 hrs
  • Once the onions start to darken (about 30 minutes) add the dark brown sugar which will help with caramelizing the onions.
  • When the onions are close to fully caramelized (about 1.25 hrs), add black pepper, thyme and fresh garlic then stir.
  • When the onions have a dark, rich color and are fully caramelized add red wine to deglaze. Let the alcohol cook out and reduce the liquid for 5-10 minutes.
  • Add the beef stock and 1 tbsp of balsamic vinegar which will help to balance out the sweetness of the onions and sugar. Bring to a boil then simmer for 30 minutes.
  • While you soup simmers, pre-heat oven to 375 degrees.
  • Taste your soup. If it’s still too sweet, gradually add another tbsp of vinegar and season with salt to taste.
  • Slice your baguette (or brea of your choice), drizzle with olive oil and toast in the oven.
  • Spoon your soup into the crocks, add toasted bread and top with gruyere cheese.
  • Place the crocks on a baking sheet and broil on high about about 5 minutes or until the cheese is fully melted and slightly charred.
  • Top with a sprinkle of dried (or fresh) thyme and serve.

Cooking Notes:

  • This soup is heavier on the onions than it is on the stock. If you prefer you soup to have more broth, you can add some while cooking, but you may have to adjust the seasonings to maintain the flavor.
  • When I reheated this soup, I added a little extra stock each time.

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The Best Gluten Free Meatloaf

Hi friends! Welcome back to the blog. I am writing this post as we close out our first week of COVID-19 home quarantine. It has been crazy to see how quickly the news and information has changed over the last month, and then even more drastically over the last week. We are trying to do our part by staying home as much as possible. Looking on the bright side of things, I am happy to be spending extra time at home because I am a homebody. Being home also means that I get to spend more time with our dog, going for daily family walks and having much more time to cook.

If you follow me on Instagram (@redroseandhoney), you may have noticed that I have been more active on Stories. I am hoping to spread some cheer, share some home organization tips and encourage everyone to get into the kitchen a bit more. You can shop some of my favorite organizational items on my Amazon page (click here) and also on LiketoKnow.it (click here).

Now to the good stuff – the best meatloaf ever! This week my husband suggested meatloaf for dinner. We haven’t had it in ages, so I thought it was a good idea. I realize that meatloaf is a meal that makes a lot of people say, “ugh, meatloaf!?” BUT, I think that may be because they’ve never had a good meatloaf – like this one. When I set out to make this for dinner, I intended to add carrots to the mixture, but quickly realized we were out. In efforts to not waste fresh ingredients, I decided to add sauteed spinach. Although it may seem a bit odd, I think it made this meatloaf absolutely delicious.

The Best Gluten Free Meatloaf

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 1-2 tbsp evoo
  • 1 small onion, diced
  • 3 cloves fresh garlic, minced
  • 4 oz fresh baby spinach, rough chop
  • 1 lb ground beef
  • 1 large egg
  • 1/4 c (rounded/heaping cup) gluten free Italian bread crumbs
  • 1/4 c (rounded/heaping cup) grated pecorino romano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • A few dashes of worcestershire sauce
  • 1-2 tbsp ketchup
  • 2-4 pieces of bacon

Directions

  1. Pre-heat oven to 375 degrees (F)
  2. Satuee the onions in evoo on med/low until they are soft (3-5 mins) then add garlic (1-2 mins).
  3. Toss in fresh spinach and cook until spinach wilts down then turn off heat.
  4. In a large bowl, combine beef, egg, bread crumb, cheese, seasonings and worcestershire then Add the spinach, garlic and onions. Be careful not to over mix/turn – this can make the beef tough.
  5. Form beef into a loaf shape, top with ketchup and bacon strips.
  6. Transfer meatloaf to a baking try of your choice (see notes below) and bake for about 40 minutes. Cook time may vary based on your oven, so it’s a good idea to use a meat thermometer.
  7. To finish and crisp up the bacon, turn the oven to low-broil for no more than 3 minutes (keep an eye on it).
Note: I like to cover a baking sheet in aluminum foil then place a baking cooling rack on top. Spray the rack well and place your meatloaf in the center. This helps the meatloaf cook evenly, the outside will stay crisp and it prevents sogginess.

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Stuffed Sweet Potatoes + Grace and Frankie Season 6

I LOVE the Netflix original series, “Grace and Frankie.” Last year I started the tradition of hosting an annual season premier party and girls night. My mom and some of the ladies in our family come for dinner, snacks and quality time on the couch. Hopefully it’s a tradition we keep up for years to come.

At the time I am writing this, I have already finished watching season 6 and if I’m being honest, I was a little disappointed in this season! I didn’t care for the continual tension between Grace and Frankie. Did anyone else feel like the writers toned down the funny factor and bumped up the drama? Why can’t a funny show just stay funny? My favorite scene of the season was probably the piece about Mallory’s daughter’s school art project; too funny!

Anywho, today I wanted to share the dinner that I have been making for this get-together. For the last few months I have really been enjoying making all different types of stuffed sweet potatoes. I have also found a great use for slow cooker shredded chicken. If you have read some of my prior posts, or follow me on Instagram, you may already know that I have a love-hate {mostly hate} relationship with the slow cooker. But, for the past couple of months, I have been finding so many uses for slow cooker shredded chicken, and this recipe is one of them. Enjoy!

Slow Cooker Shredded Chicken
-Place about 1 1/2 lbs of boneless skinless chicken breast in the slow cooker, season with salt, pepper and garlic powder, then add no more than 1/2 cup of chicken broth.
-Cook for 4 hours on high then shred with two forks.

Stuffed Sweet Potato Ingredients

1 1/5 lbs. Shredded Chicken Breast
1 Medium Sweet Onion
4 Cloves of Fresh Garlic
8oz Frozen Artichoke Hearts (thawed)
1-2 Cups of Mushrooms
1/2 Cup Crumbled Feta
1/2 Cup Dried Cranberries
6 Medium Sweet Potatoes
2 Tsp Salt
1 Tsp Pepper
3 TBSP EVOO

Stuffed Sweet Potatoes Directions
-Pre-heat oven to 400 degrees.
-Pierce each sweet potato a few times then wrap in tin foil. Bake all sweet potatoes for 1 hour – 1 hour 30 minutes. You’ll know they’re done when they’re tender to the touch.
-Sautee onion in 2 TBSP EVOO then add mushrooms and garlic. Add another tablespoon of EVOO if needed.
-Add in artichoke hearts, salt and pepper then add feta and cranberries.
-Add the flesh of 1 sweet potato and shredded chicken to the veggies
-Slice each of the sweet potatoes length wise, but not all the way through.
-Using kitchen tongs, stuff each potatoes with the veggie mixture then brown under broiler for no more than 5 minutes.