Description
Creamy French Onion Soup Baked in Bread Bowls is a cozy, indulgent twist on the classic French onion soup. Caramelized onions simmer in a rich, creamy broth, topped with melted cheese and baked inside crusty bread bowls for a hearty and elegant meal.
Ingredients
Units
Scale
- 4 medium yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine (optional)
- 4 cups beef broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- 4 small round bread boules (hollowed out)
- 2 cups shredded Gruyère or Swiss cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot over medium heat, melt butter with olive oil. Add onions, salt, pepper, and sugar. Cook, stirring frequently, for 30–40 minutes until deeply golden and caramelized.
- Add garlic and cook for 1 minute. Sprinkle in flour and stir for 2 minutes to thicken slightly.
- Deglaze with white wine (if using), scraping up any browned bits. Cook until reduced by half.
- Add beef broth, heavy cream, thyme, and bay leaf. Simmer for 15 minutes, then remove the bay leaf.
- Preheat oven to 375°F (190°C). Place hollowed bread bowls on a baking sheet.
- Ladle soup into bread bowls and top each with a generous handful of cheese.
- Bake for 10–15 minutes, or until cheese is bubbly and golden.
- Garnish with parsley and serve hot.
Notes
- Use day-old bread bowls for a sturdier crust that holds up better in the oven.
- For a vegetarian version, use vegetable broth and skip the wine.
- Broil briefly at the end for extra cheese browning.
Nutrition
- Serving Size: 1 bread bowl with soup
- Calories: 580
- Sugar: 10g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 85mg