This Creamy French Onion Soup baked in a bread bowl is an even better, way to love your French onion soup. These cheesy bowls have everything you love about a rich bowl of French onion soup, only better. There’s a touch of cream to make every spoonful rich and creamy.
And there’s slowly caramelized onions in a mix of apple cider and wine with fresh herbs.Together they deliver the most delicious flavor. This soup is made even better because it’s baked in a mini bread bowl with slices of melted Gruyère cheese. The perfect bowl of soup that’s great for both fall and winter days!
I was not a kid who grew up enjoying bowls of cheese-topped French onion soup. Honestly, I didn’t grow up with onions at all. My mom has always been very opposed to anything with onions, so we just didn’t have them.
Once I started cooking, for the first few years I too avoided using onions, thinking I didn’t like them. But then things started to change as I began diving into more and more recipes. I tried using shallots, and then eventually onions, and I found that most of us actually kind of love them.
Not raw, definitely not raw onions, those we’re not into, but a sautéed onion is delicious in most recipes. I add them to our tacos, pastas, and more.
A few years ago I made my first-ever french onion recipe. And now we’re obsessed with the classic bowl of cheese-topped onion soup.
This recipe, however, is special. It’s not too different from the classic bowl that you might order out or make at home. But instead of just using broth, I add a touch of cream, then ladle the soup into fresh baked sourdough bread bowls.
Just as Panera does with many of their soups! It’s just as yummy, rich, and delicious as it all sounds. A great soup to make during these cold, short days of the fall and winter seasons.
- 6 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 cloves of garlic, minced
- 8 cups beef broth
- 1/2 cup dry white wine
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 baguette, sliced and toasted
- 1 1/2 cups grated Gruyère cheese
Melt butter in a large pot over medium heat. Add onions and cook, stirring frequently, until caramelized (about 40 minutes).
Add garlic and cook for another minute.
Pour in wine, and scrape any browned bits off the bottom of the pot.
Add beef broth, bay leaves, and thyme. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Preheat the oven broiler.
Ladle soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous amount of Gruyère.
Broil until cheese is bubbly and golden brown.
Prep Time: 10 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 30 minutes
Kcal: 300 per serving | Servings: 6