Slow Cooker French Onion Soup (Gluten-Free)

This gluten-free and healthy Slow Cooker French Onion Soup is comfort food at it’s finest. It’s made using simple ingredients you likely already have in your pantry, is largely hands-off cooking, is an economical meal and is so rich and flavorful. It can be eaten as is as a light soup, or more traditionally topped with melted cheese and either store-bought or homemade bread.

Slow Cooker French Onion SoupSlow Cooker French Onion Soup

French Onion Soup is such a classic comfort food, it’s hard not to love. If you’ve only eaten it at restaurants you might think it’s difficult to make because it’s SO rich and flavorful, but truly it isn’t that hard at all! And we’ve made it even easier by throwing the whole thing in the slow cooker for easy, hands-off cooking! This Slow Cooker French Onion Soup is a great example of taking really basic pantry items like onions, broth and a few other simple ingredients and turning it into something amazing by slow and low cooking. Recipes using pantry staples are a great to have in your back pocket on days when you don’t have time to run to the grocery store but still want to be able to cook up a great meal for your family.

Crock Pot French Onion Soup

What is French Onion Soup Made Of

Traditionally French onion soup is made by slowly caramelizing onions on the stove top, which can require lots of babysitting and stirring to make sure the onions don’t burn. The onions are then coated in flour and simmered for longer with broth. This Slow Cooker French Onion Soup recipe however takes all the amazing flavors of this bistro classic and tosses them all in the slow cooker to make while you are busy doing other things! The first step is to cook all the onions for about 6 hours, which doesn’t require any stirring. This step can have some wiggle room if you are about and about because it’s hard to burn onions in the slow cooker, so if you aren’t home during the end of the 6 hours of cook time, the onions will likely be fine for 2-3 hours after. Next you simmer the onions in the broth for the remainder 2 hours of cooking time. Classic French onion soup is topped with a large crouton-like piece of bread and cheese. We’ve given directions on how to do this, but truly you can leave this off and this soup is still really flavorful!

What is the best onion to use for French onion soup

This Slow Cooker French Onion Soup recipes uses two kinds of onions. Yellow onion are more sweet with a really bright flavor and red onions have more depth with a touch of bitterness. Together they make a really nuanced and flavorful french onion soup!

Healthy Slow Cooker French Onion Soup

Can you cook French Onion Soup in the Instant Pot?

The short answer is: yes! We’ve included the directions for cooking this soup in the Instant Pot in the notes section of this recipe. However we have to say that it is a little bit more hands on cooking than the slow cooker version.

If you like this slow cooker SOUP recipe, try these other favorites:

Want to try other crock pot comfort food favorites? Try these:

Watch the video:


Slow Cooker French Onion Soup
Serves 8
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Prep Time
15 min
Cook Time
8 hr
Prep Time
15 min
Cook Time
8 hr
Ingredients
  1. 3 tablespoons grass-fed butter
  2. 1 tablespoon extra-virgin olive oil or avocado oil
  3. 4 white onions, sliced
  4. 2 red onions, sliced
  5. 1 tablespoon coconut sugar
  6. 3 cloves of garlic, minced
  7. 1/4 cup balsamic vinegar
  8. 2 teaspoons dried thyme or 2 fresh thyme sprigs
  9. 2 bay leaves
  10. 1 teaspoon salt, more to taste
  11. 1 teaspoon black pepper, more to taste
  12. 7 cups beef broth
  13. 1/2 teaspoon fish sauce
  14. 1 tablespoon arrowroot flour
  15. Optional: chili flakes
  16. Options: 1/4 cup shredded Gruyere cheese
  17. Optional: 1/4 cup shredded mozzarella cheese
  18. Optional: 1 batch bread (see recipe here)
Instructions
  1. Place butter and oil in the bottom of your slow cooker insert.
  2. Add in sliced onions, coconut sugar, garlic, balsamic vinegar, half the salt and pepper, thyme and bay leaves. Toss to coat and cook on low for 6 hours.
  3. After 6 hours, add in beef broth, fish sauce, arrowroot flour, and the remaining salt and pepper.
  4. Let cook for the remaining 2 hours. Remove bay leaves and thyme sprigs if using fresh thyme. Taste and add salt and pepper as desired.
  5. Heat the oven to 350°F. Divide the soup between oven-safe bowls. Top each with a slice (or two) of toasted bread and sprinkle cheese in a thick layer over the bread and up to the edge of the bowl. Bake for 20 to 30 minutes until cheese is bubbling. Broil on high for 1 minute.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Easy Gluten-Free and Nut-Free Rolls

If you love my popular paleo sandwich bread recipe, but are looking a gluten free nut free bread recipe, it’s finally here! The BEST Nut-Free Bread! It’s fluffy and perfect for a sandwich, french toast, or anything you’d love a slice of bread for!

The BEST Nut-Free Paleo Bread

Gluten and Nut Free Rolls

I am so excited we finally perfected a nut-free version of my classic sandwich roll recipe that is loved by so many of you. Whether you are allergic to almonds, or want to send a nut-free bread in a school lunch box, you will absolutely love this nut-free alternative made with nut-free flours! The texture is just right. It will be your new favorite bread recipe.

gluten free nut free bread

This gluten-free sandwich bread is just like a classic roll! This nut-free version uses oats so if you avoid oats/oat flour, make my classic paleo bread here.

Watch the video here:

I love making sandwiches with my:

gluten free rolls as a sandwich

Use this nut-free gluten-free bread recipe in:

  • Sandwiches
  • French Toast Sticks
  • Homemade Croutons (recipe in my cookbook)
  • Toasted for Bruschetta (recipe in my cookbook)

Italian sub on a roll stacked up

The BEST Nut-Free Bread (Gluten-Free)

Prep Time 00:07 Cook Time 00:15 Total Time 00:22 Yields 4

Ingredients

Directions

  1. Preheat oven to 350°F.
  2. In a bowl combine oat flour, tapioca, baking powder, and dash of sea salt.
  3. Add in eggs and apple sauce and mix to combine.
  4. Grease round molds or large mason jar lids and place on a greased baking sheet.
  5. Pour batter into molds until it just barely reaches the top.
  6. Bake for about 15 minutes, or until a toothpick comes out clean (see note).
  7. Let cool slightly, slice in half, and serve.
  8. Store in the refrigerator.

Recipe Notes

  1. We tested this with homemade oat flour and store-bought oat flour, which is much finer, and preferred the texture with the store-bought version. We don't recommend making this with homemade oat flour.
  2. Baking time might vary slightly based on how thin or thick you make your rolls.
  3. I use round molds or mason jar lids, and it yields 4 fluffy sandwich rolls.
  4. If you want my classic bread made with almond flour, go here.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

The BEST Paleo Bread (5-Ingredients and One Bowl)

This super popular paleo bread recipe has the perfect texture and is such a satisfying grain-free, gluten-free, dairy-free bread. It’s perfect for a sandwich, burgers or a slice of toast with nut butter! It uses almond flour and tapioca flour and the batter is put together in just one bowl, making this so incredibly easy to make! Want to to make it but can’t have nuts? We also made this nut-free with this recipe here so everyone can make it and we’ve recently updated this recipe to include instructions on how to make as a bread loaf too!

Paleo bread

How to make paleo sandwich bread

This recipe is one of my most popular paleo recipes and for good reason! This recipe can be made in both a loaf pan, or also as rolls. This paleo bread is gluten-free, grain-free, fluffy, sliceable, and TOTALLY BREAD-LIKE with the best texture! Plus, it’s simple to prepare made all in one bowl without any kneading or rest time.

I wasn’t a fan of gluten-free bread, whether store-bought or homemade, until this recipe. I always felt they were dense, not the right flavor, or difficult to make. But this paleo bread recipe? It has  the right flavor and it’s fluffy, soft, air-y, and with the perfect bread-like texture.

The BEST Nut-Free Paleo Bread

Can this be made as rolls or a loaf bread?

Originally when this recipe was first made a few years back the bread was made either as rolls, or as a long square loaf. I LOVE making it that way, but per request we’ve done some recent testing to include instructions on how to make it as a loaf pan! This is such a great update and hope you enjoy it too!

Watch how to make it:

Paleo sandwich bread

Here’s what you need to make it:

  • almond flour
  • tapioca flour
  • eggs
  • unsweetened apple sauce
  • baking powder
  • fine sea salt

We’ve made some updates to this recipe!

This bread recipe has long been a reader favorite and a cornerstone recipe for Lexi’s Clean Kitchen! We’ve recently made some updates to it to include some instructions on how to make it into a loaf pan. We still enjoy the paleo rolls, and prefer making them that way but so many requested the ability to make this into a loaf pan, so we put it through some testing to get it to be able to do that! We call for using a smaller than average sized loaf pan, a 7.75″ x 3.75″ that way you get the proper rise for the loaf. If you use a bigger one the bread loaf won’t be as tall.

What kind of bread can you eat on the Paleo diet?

Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! The combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!

The BEST Nut-Free Paleo Bread

How to use the bread:

If you like this paleo recipe, check out these others:

Paleo Sandwich Bread

Prep Time 7 min Cook Time 15 min Total Time 0:22 Serves 4

Ingredients

Directions

  • Preheat oven to 350°F.
  • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt.
  • Add in eggs and apple sauce and mix to combine.
  • Place round molds or large mason jar lids on a baking sheet and grease well.
  • Pour batter into molds until almost at the top, a little less.
  • Bake for about 15 minutes, or until a toothpick comes out clean*
  • Let cool slightly, slice in half, and serve.
  • Store in the refrigerator.

Recipe Notes

  1. *Baking time might vary slightly based on how thin or thick you make your rolls
  2. I use round molds or mason jar lids, and it yields 4 fluffy sandwich rolls. See the comments for how readers have adapted!
  3. Updated 2/2017. I used to add 1 tablespoon of coconut oil or palm shortening but don't find it necessary for the texture so it has been removed.
  4. For 1 roll:
    Calories: 167
    Total Carbohydrate 17.3g
    Sugars 2g
    Protein 5.9g
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Lemon Poppy Seed Loaf with Vanilla Lemon Glaze

Lemons and poppy seeds together is a winning combination. This moist and flavorful Lemon Poppyseed Loaf topped with heavenly Vanilla Lemon Glaze will be the hit of your brunches, lunches, and treats all summer long.

Lemon Poppy Seed Loaf with Glaze

Lemon Poppy Seed Loaf with Glaze

Weekend brunch should always have some kind of brunch treat, and this loaf takes the cake. I’m so excited to bring you this recipe in partnership with my friends at Pacific Foods!

This loaf is…

Fluffy

Moist

Bursting with lemon goodness

Topped (generously) with a heavenly lemon glaze

And best of all, easy to make!

Lemon Poppy Seed Loaf with Glaze

Lemon Poppyseed Loaf with Vanilla Lemon Glaze
Serves 8
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Prep Time
8 min
Cook Time
35 min
Prep Time
8 min
Cook Time
35 min
Dry Ingredients
  1. 2 cups almond flour
  2. 3 tablespoons coconut flour
  3. 1 teaspoon baking powder
  4. Pinch of fine sea salt
Wet Ingredients
  1. 3 eggs
  2. 1/3 cup unsweetened apple sauce
  3. 1/4 cup maple syrup
  4. 1/2 teaspoon vanilla extract
  5. Juice of 1 lemon
  6. 1 tablespoon grated lemon zest
  7. 1 tablespoons poppyseed
Glaze
  1. 2 cups organic powdered sugar
  2. 3 tablespoons Pacific Foods Organic Original Almond Milk , more as needed
  3. 2 teaspoons grated lemon zest
Instructions
  1. Preheat oven to 350°F and line a loaf pan with parchment paper.
  2. In a large mixing bowl whisk together dry ingredients.
  3. Add in wet ingredients aside from poppyseeds and lemon zest and mix to combine.
  4. Add in poppyseeds and lemon zest.
  5. Pour into loaf pan and bake for 35 to 40 minutes until a toothpick comes out clean from the center, and center is firm.
  6. While baking, make the glaze: sift powdered sugar to remove clumps.
  7. whisk in almond milk, a tablespoon at a time until you reach the desired consistency (thick but pourable). Stir in lemon zest.
  8. Once the loaf is done, let cool completely before pour on the glaze.
  9. Slice and serve.
  10. Store in refrigerator for up to 1 week or in the freezer for a month or so.
Lexi's Clean Kitchen https://lexiscleankitchen.com/
Lemon Poppy Seed Loaf with Glaze

Lemon Poppy Seed Loaf with GlazeDo you love lemons and poppy seeds together?

Lemon Poppyseed Loaf with Vanilla Lemon Glaze

Prep Time 8 min Cook Time 35 min Total Time 0:43 Yields 8

Ingredients

    Dry Ingredients

    Wet Ingredients

    Glaze

    Directions

    • Preheat oven to 350°F and line a loaf pan with parchment paper.
    • In a large mixing bowl whisk together dry ingredients.
    • Add in wet ingredients aside from poppyseeds and lemon zest and mix to combine.
    • Add in poppyseeds and lemon zest.
    • Pour into loaf pan and bake for 35 to 40 minutes until a toothpick comes out clean from the center, and center is firm.
    • While baking, make the glaze: sift powdered sugar to remove clumps.
    • whisk in almond milk, a tablespoon at a time until you reach the desired consistency (thick but pourable). Stir in lemon zest.
    • Once the loaf is done, let cool completely before pour on the glaze.
    • Slice and serve.
    • Store in refrigerator for up to 1 week or in the freezer for a month or so.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!