French onion soup bread bowls are a delicious meal to eat for lunch or dinner when the weather starts turning cool. Make these for your next dinner party and impress your guests!
There is one culinary delight that I run right out and seek whenever I have a chance to be in France. Yes, it’s French onion soup and I’m not sure why but it simply tastes better there! I’m joining with some talented friends today who are sharing favorite soup recipes, hosted by Kristen of Ella Claire.
While sitting in an outdoor bistro in Paris with a glass of wine and some crusty bread, a bowl of rich and decadent soup tastes so right. Did you know that onion soups date back to Roman times? Onions were cheap and plentiful and thus a food of the common people!
It’s my husband’s favorite as well as mine, and I’ve been experimenting to bring the taste of France to our home cooked meals. You don’t need to eat a huge portion to feel satisfied and the French generally do not eat this as a meal. We do eat soup on it’s own for dinner when the weather is cool and it’s enough for us. Why not do it a little bit differently and instead of the bread in the bowl, let’s place the soup in the bread. Make sense?
French Onion Soup Bowls – Recipe
French Onion Soup Bread Bowls
- 8 large sour dough rolls
- 3 large large sweet onions, sliced
- 2 large large red/purple onions, sliced
- 8 tbsp butter
- 1.5 tsp salt
- 64 oz beef broth
- 1/2 cup merlot
- 2 tbsp worcestershire sauce
- 1 tbsp balsamic vinegar
- 3 bay leaves
- 8 sprigs fresh thyme
- 1 small bunch fresh parsley
- 1 6 oz package Gruyere cheese
- 3 cups mozzarella, shredded
- 1 cup parmesan, shredded
- In a large stockpot, brown the butter.
- Add onions and cook over medium/high heat for 30 minutes or until beginning to caramelize.
- Add in the beef broth, merlot, Worcestershire sauce, and vinegar.
- Bundle up bay leaves, thyme, and parsley and add to soup.
- Bring to a boil, then turn down heat and allow to simmer for 30 minutes.
- Preheat oven to 425 degrees F.
- Cut off the tops of the rolls, then using a spoon or your hands, push down the center of the bread into the bottom of the roll, making a bowl shape.
- Bake bread bowls for 7-10 minutes.
- Separate cheese between all eight bread bowls and press into bottom, then bake for an additional 4 minutes.
- Slice gruyere.
- Fill bowls with soup, top with gruyere slices, then sprinkle paprika on top.
- Place under high broiler for 2-3 minutes or until cheese is bubbling.
- Serve and enjoy!
The herbs for the French onion soup bowls can be varied according to taste. I like to serve with fresh pepper and keep the pepper grinder on the table for guests.
Look for this specific shape of bread that is often in the artisan bread area of your grocery store.
If you are a “cheese snob” then fresh Parmesan that you grate yourself by hand is always best!
A nice golden brown color and be sure to let the cheese slightly bubble.
Delicious and I like it a little bit over browned under the broiler for a crispy crust! I hope that that you enjoy making these and serving them to your guests.
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