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French Onion Soup Bread Bowls

Make these French onion soup in bread bowls for a delicious and satisfying full meal. Great to serve at a dinner party!
Course Soup
Cuisine French
Keyword bread bowls, French onion soup, soup
Servings 7 people


  • 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!