French Onion Soup Bread Bowls
A delicious, comforting classic served in an edible vessel. Not only does this recipe give you all the rich, savory flavors of caramelized onions and broth, but it also lets you savor a cheesy, crusty bread bowl that soaks up all the goodness.
Ingredients
For the Soup -
- 4 large yellow onions thinly sliced
- 4 tbsp butter
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp sugar optional for faster caramelization
- 3 garlic cloves minced
- 1/4 cup dry white wine substitute with broth for alcohol-free
- 6 cups beef broth or vegetable broth for a vegetarian option
- 1 tbsp Worcestershire sauce optional, adds depth
- 1 tsp dried thyme
- 2 bay leaves
For the Bread Bowls -
- 4 small sourdough bread loaves or crusty round rolls
- 2 cups shredded Gruyère cheese or Swiss, mozzarella, or your favorite melty cheese
Instructions
Carmelize the Onions -
- Melt the butter and olive oil in a large pot over medium heat.
- Add the sliced onions, salt, and sugar (if using). Stir occasionally and cook for 25–30 minutes, or until the onions are deeply golden and caramelized.
- Tip: If the onions start to stick, add a splash of water or broth to deglaze the pot.
- Stir in the minced garlic and cook for 1–2 minutes until fragrant.
Build the Soup Base -
- Pour the white wine into the pot, using it to deglaze and scrape up all the flavorful browned bits.
- Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Stir well and bring the soup to a gentle boil.
- Reduce the heat to low and simmer for 20–25 minutes, letting the flavors meld beautifully.
- Remove the bay leaves before serving.
Prepare the Bread Bowls -
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bread loaves and hollow out the insides, leaving enough bread around the edges to create sturdy bowls.
- Save the removed bread for dipping or making croutons!
- Brush the insides lightly with olive oil or melted butter. Place the hollowed bread bowls on a baking sheet and bake for 10 minutes to crisp them up.
Assemble and Broil -
- Ladle the hot French onion soup into the bread bowls, filling them generously.
- Sprinkle shredded Gruyère cheese on top, letting it mound slightly for that cheesy crust.
- Place the filled bowls back on the baking sheet and broil for 2–3 minutes, or until the cheese melts and turns a bubbly, golden brown.
- Keep a close eye on them to avoid burning the cheese!
Video
Notes
Customization Ideas
- Cheese Swaps: Use Swiss, provolone, or sharp cheddar for a new flavor twist.
- Vegetarian-Friendly: Replace beef broth with vegetable broth and skip the Worcestershire sauce.
- Add Protein: Stir in shredded rotisserie chicken or crumbled sausage for a heartier soup.
- Gluten-Free Option: Serve the soup with gluten-free bread or rolls on the side.
Storage and Make-Ahead Tips
Storing the Soup:
- Refrigerator: Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stovetop.
- Freezer: French onion soup freezes beautifully. Freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.