Creamy French Onion Soup in Sourdough Bread Bowls
A classic French dish featuring rich caramelized onions in savory broth, served in crispy sourdough bowls topped with melted Gruyère cheese.
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Soup Base
- 6-8 cups beef or vegetable broth The foundation of the soup.
- 4-5 medium yellow onions, thinly sliced The star of the dish for caramelization.
- 3 cloves garlic, chopped Provides additional flavor.
- 6 tablespoons salted butter For caramelizing the onions.
- 2 tablespoons chopped fresh sage Adds earthiness and depth.
- 2 tablespoons fresh thyme leaves Aromatic herbal notes.
- 1/2 cup apple cider Enhances the flavor.
- 2 teaspoons Worcestershire sauce (optional) Elevates the broth.
- 1 cup heavy cream or whole milk Makes the soup luxuriously creamy.
For Serving
- 4-6 pieces sourdough bread bowls, hollowed out Serving vessels for the soup.
- 8-12 slices Gruyère cheese Melts beautifully on top of the soup.
Instructions
Caramelizing the Onions
- In a large pot, melt the butter over medium-high heat. Add the sliced onions, stirring occasionally.
- Cook for about 10 minutes until they start to soften.
- Pour in the apple cider slowly, about 1/4 cup at a time, allowing it to be absorbed each time.
- Continue cooking for an additional 10 minutes until the onions are deep golden.
Adding Garlic and Herbs
- Stir in the chopped garlic, thyme, sage, and season with salt and pepper.
- Cook for another 3-4 minutes until the mixture is fragrant and the garlic has softened.
Making the Soup Base
- Pour in the beef or vegetable broth along with the Worcestershire sauce if using.
- Add the parmesan rind to the pot.
- Allow the soup to simmer over medium-high heat for about 10 minutes, letting the flavors meld.
Finishing the Soup
- Stir in the heavy cream or whole milk and cook for an additional 5 minutes.
- Remove the pot from heat and discard the parmesan rind. Taste and adjust seasoning as needed.
Toasting the Bread Bowls
- Preheat your oven to 400°F (200°C).
- Place the hollowed-out bread bowls on a baking sheet and toast in the oven for about 10 minutes.
Filling and Melting
- Ladle the rich onion soup into the toasted bread bowls.
- Top generously with slices of Gruyère cheese and return to the oven for another 10 minutes until melted and bubbly.
Serving
- Top with fresh thyme leaves or crispy sage for garnish and serve immediately.
Notes
For deeper flavor, consider incorporating a splash of balsamic vinegar during caramelization. To make vegetarian, replace beef broth with vegetable broth. For thicker soup, add cornstarch mixed with cold water during cooking.