Description
Indulge in the ultimate comfort food with this rich and creamy French onion soup baked in crispy bread bowls topped with a gooey layer of melted cheese.
Ingredients
Scale
For the soup:
- 6 medium yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups beef broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/4 cup dry white wine (optional)
For serving:
- 4 sourdough bread bowls, tops sliced off and hollowed out
- 2 cups shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- Extra thyme for garnish
Instructions
- Caramelize the onions: In a large pot, melt butter with olive oil over medium heat. Add onions, salt, pepper, and sugar. Cook for 35–40 minutes until caramelized.
- Thicken the soup: Add garlic, then sprinkle in flour. Stir for 2 minutes. Gradually whisk in beef broth, cream, thyme, and wine. Simmer for 10 minutes.
- Prepare the bread bowls: Preheat oven to 400°F. Fill bread bowls with soup. Top with cheeses.
- Bake: Bake filled bread bowls for 10–12 minutes until cheese is melted and bubbly.
- Serve: Garnish with thyme and enjoy hot.
Notes
- For a vegetarian version, use vegetable broth.
- To prevent soggy bread bowls, lightly toast them before filling with soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup, Main Course
- Method: Stovetop, Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 filled bread bowl
- Calories: 670
- Sugar: 14 g
- Sodium: 1420 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 105 mg
