Name: Creamy French Onion Soup Baked in Bread Bowls
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 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)

Description

Elevate your comfort food game with this Creamy French Onion Soup Baked in Bread Bowls. With deeply caramelized onions, a creamy broth, and gooey melted cheese, this dish is served inside a rustic, edible bread bowl. Perfect for chilly evenings or special occasions, this recipe offers a comforting and elegant twist on the classic.

Ingredients

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)

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Instructions

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 the onions are deeply golden and caramelized.
Add garlic and flour: Stir in minced garlic and cook for 1 minute. Add flour and stir for 2 minutes to slightly thicken.
Simmer: Pour in the beef broth, thyme, and bay leaf. Let the soup simmer for 15–20 minutes.
Add cream: Remove the bay leaf and stir in heavy cream. Adjust seasoning with additional salt or pepper as needed.
Prepare the bread bowls: Preheat oven to 375°F (190°C). Hollow out the bread bowls, leaving enough bread to hold the soup. Place them on a baking sheet.
Assemble and bake: Fill the hollowed-out bread bowls with soup and top each with shredded cheese. Bake for 10–15 minutes until the cheese is melted and bubbly. For a golden finish, broil for 2–3 minutes.
Serve: Garnish with fresh thyme and cracked black pepper before serving.

Notes

Vegetarian Version: Swap beef broth for vegetable broth for a vegetarian option.

Spicy Twist: Add red pepper flakes for an extra kick of heat.

Mushrooms: For an earthy flavor, sauté mushrooms and add them to the soup.

Cheese Alternatives: Try provolone, cheddar, or fontina for different cheese variations.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup, Comfort Food
Method: Stovetop, Baking
Cuisine: French