Description
A rich and creamy French onion soup served in sourdough bread bowls for a cozy and satisfying meal.
Ingredients
Scale
- 4 large sourdough bread bowls
- 4 large onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cut tops off sourdough bread bowls and hollow them out.
- In a large pot, melt butter with olive oil over medium heat.
- Add onions and sugar, cook until caramelized.
- Pour in beef broth and thyme, simmer for 20 minutes.
- Stir in heavy cream and season with salt and pepper.
- Fill bread bowls with soup and top with Gruyère cheese.
- Bake for 10 minutes until cheese melts.
- Serve warm.
Notes
- Use sweet onions for deeper flavor.
- For a vegetarian version, replace beef broth with vegetable broth.
- Store leftovers without bread bowls to maintain crispness.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop, Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bread bowl
- Calories: 650
- Sugar: 10g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 85mg
Keywords: creamy french onion soup, sourdough bread bowl, easy soup recipe