Creamy French Onion Soup Baked in Bread Bowls

Why You’ll Love This Recipe

• Rich, savory flavor with deeply caramelized onions

• Creamy broth with a cheesy, golden top

• Served in a crispy, edible bread bowl

• Ideal for cozy dinners or special occasions

• Easy to make ahead and bake just before serving

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

• 4 medium yellow onions (thinly sliced)

• 3 tbsp unsalted butter

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tsp sugar

• 2 cloves garlic (minced)

• 1 tbsp all-purpose flour

• 4 cups beef broth

• 1/2 cup heavy cream

• 1 tsp fresh thyme (or 1/2 tsp dried)

• 1 bay leaf

For the Bread Bowls:

• 4 small round bread boules (hollowed out)

• 2 cups shredded Gruyère cheese (or Swiss or mozzarella)

Directions

1. Caramelize the onions: In a large pot, melt butter and olive oil over medium heat. Add onions, salt, pepper, and sugar. Cook for 30–40 minutes, stirring frequently until deeply golden and caramelized.

2. Add garlic and flour: Stir in garlic and cook for 1 minute. Add flour, stirring for 2 minutes to slightly thicken.

3. Simmer: Pour in the beef broth, thyme, and bay leaf. Let simmer for 15-20 minutes.

4. Add cream: Remove the bay leaf and stir in heavy cream. Adjust seasoning as needed.

5. Prepare the bread bowls: Preheat oven to 375°F (190°C). Hollow out the bread bowls and place them on a baking sheet.

6. Assemble and bake: Fill the bread bowls with soup and top with shredded cheese. Bake for 10-15 minutes until cheese is melted and bubbly. Broil for 2-3 minutes for a golden finish.

7. Serve: Garnish with fresh thyme and cracked pepper before serving.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

Variations

• Vegetarian: Use vegetable broth.

• Spicy: Add red pepper flakes for a kick.

• Mushrooms: Add sautéed mushrooms for an earthy flavor.

• Cheese options: Try provolone, cheddar, or fontina.

Storage/Reheating

Store leftover soup (without bread bowls) for up to 4 days in the fridge. Reheat on the stovetop. Bread bowls are best served fresh.

FAQs

What kind of onions should I use?

Yellow onions are best for their sweetness and depth, especially when caramelized.

Can I make this ahead?

Yes, the soup can be made in advance and filled into the bread bowls just before baking.

Can I use different cheese?

Gruyère is classic, but mozzarella or sharp cheddar are great alternatives.

How do I avoid a soggy bread bowl?

Bake the bread bowls slightly before filling them to keep them crisp.

Can I freeze this soup?

You can freeze the soup (without cream) and add cream when reheating.

Conclusion

Creamy French Onion Soup Baked in Bread Bowls is a deliciously indulgent twist on the classic. It’s a warm, comforting dish perfect for cozy dinners or special occasions, with a rich, cheesy topping and a crunchy bread bowl that enhances every bite.