French Onion Soup in Sourdough Bread Bowls

Introduction

Few dishes are as comforting and indulgent as a warm, cheesy bowl of French Onion Soup. But when you take that classic dish and serve it in a crusty sourdough bread bowl, it becomes a whole new level of cozy, hearty goodness. This recipe for French Onion Soup in Sourdough Bread Bowls is a delightful twist on the beloved French classic, combining caramelized onions, rich broth, and melted Gruyère cheese served in a toasted sourdough bowl. It’s perfect for chilly evenings, gatherings with friends, or when you just want something extra comforting.

Why You’ll Love This Recipe

The combination of deeply caramelized onions, savory broth, and Gruyère cheese melting over a toasty bread bowl creates a meal that’s both rich and satisfying. The sourdough bread bowl absorbs the flavorful soup, making every bite irresistible. Plus, this recipe is incredibly versatile—you can make it vegetarian by using vegetable broth, or even switch up the cheese. It’s also a fun dish to serve when you want to impress your guests!

Ingredients

• 6 tablespoons salted butter
• 4-5 medium yellow onions, thinly sliced
• 1/2 cup apple cider
• 3 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh sage
• 6-8 cups beef or vegetable broth (use vegetable broth for a vegetarian option)
• 2 teaspoons Worcestershire sauce (optional for vegetarian)
• 1 parmesan rind
• Kosher salt and black pepper, to taste
• 1 cup heavy cream or whole milk
• 4-6 sourdough bread bowls (tops reserved), hollowed out
• 8 to 12 slices Gruyère cheese

Directions

1. Caramelize the Onions

In a large Dutch oven, melt the 6 tablespoons of salted butter over medium-high heat. Add the thinly sliced onions and cook, stirring occasionally, for about 10 minutes until the onions are softened. Gradually add the apple cider, pouring 1/4 cup at a time, and allow it to cook into the onions before adding more. Continue cooking for another 10 minutes until the onions turn deeply golden and caramelized.

2. Add Herbs and Garlic

Once the onions are caramelized, stir in the chopped garlic, fresh thyme leaves, and chopped sage. Season with salt and black pepper to taste, and cook for another 3-4 minutes to release the herbs’ flavors.

3. Build the Soup

Pour in the beef or vegetable broth (about 6-8 cups depending on how brothy you like your soup), add the optional Worcestershire sauce, and toss in the parmesan rind. Season with more salt and pepper if needed. Increase the heat to medium-high and bring the soup to a simmer. Let it simmer for about 10 minutes to allow the flavors to meld together.

4. Stir in Cream and Simmer

Stir in 1 cup of heavy cream or whole milk and allow the soup to simmer for another 5 minutes, making it rich and creamy. Remove and discard the parmesan rind once the soup is finished. Taste and adjust the seasoning, adding more salt or pepper as needed.

5. Prepare the Bread Bowls

Preheat your oven to 400°F (200°C). Hollow out the sourdough bread bowls, saving the tops to use as “lids” if desired. Place the hollowed-out bread bowls on a baking sheet and toast them in the oven for about 10 minutes until they are slightly crisp but still soft enough to absorb the soup.

6. Assemble and Broil

Ladle the hot French onion soup into each toasted sourdough bread bowl. Top each one generously with slices of Gruyère cheese. Return the bread bowls to the oven and bake for about 10 minutes, or until the cheese is melted, bubbly, and golden brown.

7. Serve

Garnish each bread bowl with fresh thyme or crispy sage in brown butter if desired. Serve immediately and enjoy this comforting, cheesy, and flavorful soup.

Kitchen Equipment Needed

• Large Dutch oven or soup pot
• Baking sheet
• Cutting board and knife
• Ladle
• Oven-safe bowls (optional if not using bread bowls)

Tips for the Perfect French Onion Soup

• Caramelizing the Onions: Be patient when caramelizing the onions. Letting them cook slowly is key to developing the deep, rich flavor that makes French onion soup so special.
• Bread Choice: Choose sturdy sourdough bread for your bread bowls. They should be thick enough to hold the soup without becoming too soggy.
• Cheese Options: Gruyère is classic for French onion soup, but you can also use Swiss or mozzarella for a more mild flavor.

Recipe Swaps and Variations

• Vegetarian Option: Use vegetable broth and omit the Worcestershire sauce, or substitute with a vegetarian Worcestershire sauce.
• Cheese Swap: While Gruyère is traditional, you can swap it with Swiss cheese, mozzarella, or even a sharp cheddar for a different flavor profile.
• Apple Cider Substitution: If you don’t have apple cider, you can use a splash of white wine or even balsamic vinegar for that slight sweetness.

How to Store Leftovers

This soup is best enjoyed fresh, but if you have leftovers, store the soup and bread bowls separately. The soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop, and toast fresh bread bowls before serving.

Food and Drink Pairings

Pair this French Onion Soup in Sourdough Bread Bowls with a crisp, dry white wine like Chardonnay or Sauvignon Blanc. For beer lovers, a light lager or amber ale complements the rich, cheesy flavors of the soup. For non-alcoholic options, a warm apple cider or herbal tea would be a cozy pairing.

Frequently Asked Questions (FAQ)

Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup a day ahead and reheat it when ready to serve. Just toast the bread bowls fresh before serving.

Q: Can I freeze the soup?
A: Yes, the soup (without the bread bowls) can be frozen in an airtight container for up to 2 months. Reheat on the stovetop when ready to serve.

Q: What if I don’t have Gruyère cheese?
A: Gruyère is ideal, but you can substitute it with Swiss, mozzarella, or even provolone for a similar melt and flavor.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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French Onion Soup in Sourdough Bread Bowls

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• Author: Mia Martinez
• Total Time: 1 hour 10 minutes

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Description

Warm and comforting French onion soup served in sourdough bread bowls, topped with melted cheese for a hearty and flavorful meal perfect for chilly days

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Ingredients

6 tablespoons salted butter

4-5 medium yellow onions, thinly sliced

1/2 cup apple cider

3 cloves garlic, chopped

2 tablespoons fresh thyme leaves

2 tablespoons chopped fresh sage

6-8 cups beef or vegetable broth (use vegetable broth for a vegetarian option)

2 teaspoons Worcestershire sauce (optional for vegetarian)

1 parmesan rind

Kosher salt and black pepper, to taste

1 cup heavy cream or whole milk

4-6 sourdough bread bowls (tops reserved), hollowed out

8 to 12 slices Gruyère cheese

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Instructions

Caramelize the Onions:

In a large Dutch oven, melt the butter over medium-high heat. Add the sliced onions and cook, stirring occasionally, for about 10 minutes, until softened.

Gradually add the apple cider, 1/4 cup at a time, letting it cook into the onions before adding more. Continue cooking for another 10 minutes until the onions turn deeply golden and caramelized.

Add Herbs and Garlic:

Stir in the chopped garlic, fresh thyme, and sage. Season with salt and pepper, then cook for another 3-4 minutes to release the flavors.

Build the Soup:

Pour in the beef or vegetable broth, Worcestershire sauce (if using), and add the parmesan rind. Season with additional salt and pepper as needed. Increase the heat to medium-high and bring the soup to a simmer. Let it simmer for about 10 minutes.

Stir in the heavy cream or whole milk and cook for another 5 minutes. Remove and discard the parmesan rind. Taste the soup and adjust the seasoning if necessary.

Prepare the Bread Bowls:

Preheat your oven to 400°F (200°C). Place the hollowed-out sourdough bread bowls on a baking sheet and toast them in the oven for about 10 minutes, or until slightly crisp.

Assemble and Broil:

Ladle the hot soup into the toasted bread bowls. Top each one with slices of Gruyère cheese. Return to the oven and bake for about 10 minutes, or until the cheese is melted, bubbly, and golden brown.

Serve:

Garnish with fresh thyme or crispy sage in brown butter, if desired. Serve immediately and enjoy this rich, cheesy, and comforting soup.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Nutrition

• Serving Size: 4-6 servings
• Calories: 550 kcal