Gluten Free French Onion Soup Frittata Recipe
What do you get when you combine French onion soup with croutons + eggs? This fabulous and creative Gluten Free French Onion Soup Frittata recipe!
Taking one food and turning it into something new is where hunger and creativity meet. It’s where desperation and inspiration collide in a beautiful mash-up of flavors. It may start from cravings for two separate foods and you ask yourself, “what if I combine those?” Or you may not have all the ingredients for one particular recipe, so you substitute for other ingredients you have on-hand and BAM! … the most delicious concoction that you almost didn’t think would work.
This recipe stemmed from one of those craving-two-foods-at-once kind of moments. I wanted a frittata and I also wanted French onion soup, so I blended the ideas together, starting with toasting some bread cubes for croutons, then whisking up some eggs (always pasture-raised; I like Nature’s Yoke) with some beef broth and sautéed onions.
The end result of this recipe is a savory and super-flavorful meal that you can have any time of day – breakfast, lunch, or dinner. Creativity has never been so delicious!
- 3 tablespoons unsalted butter divided
- 4 slices gluten free bread cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 large yellow or white onions thinly sliced
- 1½ teaspoon kosher or fine sea salt divided
- 1 tablespoon balsamic vinegar
- 8 large pastured eggs
- ¼ cup gluten free beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- 8 ounces Gruyere cheese grated (2 cups grated)
- 2 teaspoons fresh chives minced
Heat 1 tablespoon butter in a large oven-proof skillet over medium heat until melted. Add the bread and toss to coat. Spread in an even layer and toast the bread, tossing every minute or two until the bread cubes are golden brown on all sides, about 5 minutes. Remove bread from pan and set aside.
Reduce heat to low, add 1 tablespoon butter and 2 tablespoons olive oil. Heat until the butter is melted. Add the onions and ½ teaspoon of salt. Cook on low heat, stirring every 5 minutes until the onions are soft and brown, about 40 minutes. Add the vinegar and cook, stirring, until the vinegar has evaporated.
Preheat the oven to 400 degrees.
Whisk together the eggs, beef broth, mustard, Worcestershire sauce, 1 teaspoon salt, and pepper.
Add the remaining tablespoon of butter, let melt, then add the toasted bread cubes to the pan and toss to coat. Spread in an even layer. Pour the egg mixture over the onions and bread, tilting the pan to make sure the egg mixture spreads evenly. Sprinkle the cheese over the top and cook until the edges are set, 2-4 minutes. Transfer the pan to the oven and bake until the eggs are set, about 10 minutes.
Sprinkle with chives, cut into wedges and serve.
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