Description
This Creamy French Onion Soup baked in bread bowls is a comforting and elegant dish featuring deeply caramelized onions, rich beef broth, and creamy finishing touches. Served in hollowed-out bread boules topped with melted Gruyère cheese, it’s perfect for a cozy meal with a deliciously crispy, cheesy crust.
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 sliced onions along with salt, black pepper, and sugar. Cook for 30 to 40 minutes, stirring frequently, until the onions are deeply golden brown and caramelized, which brings out their natural sweetness and rich flavor.
- Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the flour and continue stirring for 2 minutes to slightly thicken the mixture, creating a roux that will help thicken the soup.
- Simmer the Soup: Pour in the beef broth followed by the fresh thyme and bay leaf. Bring the mixture to a gentle simmer and cook for 15 to 20 minutes to meld the flavors and let the soup thicken slightly.
- Add Cream and Season: Remove and discard the bay leaf, then stir in the heavy cream. Taste the soup and adjust the seasoning by adding more salt or pepper if needed for a balanced and creamy finish.
- Prepare the Bread Bowls: Preheat your oven to 375°F (190°C). Hollow out the small bread boules carefully, leaving enough bread on the sides and bottom to hold the soup without leaking. Place them on a baking sheet ready for assembly.
- Assemble and Bake: Fill each prepared bread bowl with the hot soup and generously top with shredded Gruyère cheese. Bake in the oven for 10 to 15 minutes until the cheese melts and becomes bubbly. For an extra golden and lightly browned topping, broil for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Serve: Garnish the baked bread bowls with fresh thyme sprigs and a crack of black pepper before serving hot to enjoy a sumptuous, hearty meal.
Notes
- Use dry white wine in place of some broth for added depth if desired.
- If you prefer a vegetarian version, substitute beef broth with vegetable broth.
- Allow the onions to caramelize slowly for the best flavor; patience is key.
- For a dairy-free version, omit the cream and cheese or use suitable alternatives.
- Leftover soup can be reheated separately and bread bowls can be toasted fresh when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Baking
- Cuisine: French
