Description
This Creamy French Onion Soup Baked in Bread Bowls combines rich caramelized onions simmered in savory beef broth with a touch of cream, all served in hollowed-out bread boules topped with melted Gruyère cheese. It’s a comforting, hearty dish perfect for cozy dinners.
Ingredients
Scale
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)
Instructions
- Caramelize the Onions: In a large pot, melt the butter and olive oil over medium heat. Add the thinly sliced onions along with salt, pepper, and sugar. Cook for 30 to 40 minutes, stirring frequently, until the onions turn deeply golden and caramelized, developing rich sweetness and depth of flavor.
- Add Garlic and Flour: Stir in the minced garlic and cook it for about 1 minute until fragrant. Then add the all-purpose flour and continue stirring for 2 minutes to slightly thicken the mixture and create a base for the soup.
- Simmer the Soup: Pour in the beef broth, add fresh thyme and the bay leaf, then bring the mixture to a simmer. Let it cook gently for 15 to 20 minutes to meld the flavors together fully.
- Add Cream: Remove the bay leaf from the soup. Stir in the heavy cream and adjust the seasoning with additional salt and pepper as needed to balance the creaminess and savoriness.
- Prepare the Bread Bowls: Preheat your oven to 375°F (190°C). Hollow out the small round bread boules carefully, leaving enough bread walls thick enough to hold the soup without leaking. Arrange them on a baking sheet ready for filling.
- Assemble and Bake: Fill each hollowed bread bowl with the hot soup, then top generously with shredded Gruyère cheese. Bake in the oven for 10 to 15 minutes until the cheese has melted and is bubbly. For a beautifully golden, slightly crisp cheese crust, switch to broil and cook for an additional 2 to 3 minutes, watching carefully to avoid burning.
- Serve: Garnish the baked bread bowls with fresh thyme sprigs and a sprinkle of cracked black pepper. Serve immediately to enjoy the warm soup and melted cheese in the bread bowls.
Notes
- Caramelizing onions is key to developing the classic deep flavor of French onion soup; be patient and cook them low and slow.
- Use sturdy bread boules that can hold liquid without becoming too soggy quickly.
- Gruyère cheese is traditional for French onion soup but Swiss or mozzarella can be used as alternatives.
- Baking the soup in bread bowls makes an impressive and delicious presentation perfect for guests.
- Broil carefully during the final step to avoid burning the cheese.
- Leftover soup can be stored in the refrigerator for up to 3 days but is best enjoyed fresh.
