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Creamy French onion soup served in a crispy sourdough bread bowl
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Creamy French Onion Soup in Sourdough Bread Bowls

A delightful combination of rich flavors and textures that turns simple ingredients into an extraordinary culinary experience, perfect for cozy evenings and gatherings.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: French
Keyword: comfort food, easy recipe, French Onion Soup, Sourdough Bread Bowls
Servings: 4 servings
Calories: 600kcal

Ingredients

Base ingredients

  • 4–5 medium yellow onions, thinly sliced The star ingredient providing depth and sweetness when caramelized.
  • 6–8 cups beef or vegetable broth Acts as the flavorful base of the soup.
  • 1 cup heavy cream or whole milk Provides richness and a velvety texture.
  • 1/2 cup apple cider Adds subtle sweetness that balances savory elements.
  • 2 tablespoons Worcestershire sauce (optional) Enhances the broth's depth (choose halal variant).
  • 1 parmesan rind parmesan rind Infuses the soup with depth and nutty flavor.

Flavor enhancers

  • 6 tablespoons salted butter Enriches the soup with silky quality.
  • 3 cloves garlic, chopped Brings a punch of flavor.
  • 2 tablespoons fresh thyme leaves Adds a lovely, fragrant note.
  • 2 tablespoons chopped fresh sage Adds aromatic quality and earthy flavors.

Serving

  • 4–6 units hollowed-out sourdough bread bowls Crusty vessels for the soup.
  • 8 to 12 slices Gruyère cheese Golden topping that becomes bubbly when baked.

Instructions

Caramelize the onions

  • Melt the butter in a large pot over medium-high heat. Add the sliced onions and cook for about 10 minutes, stirring occasionally.
  • Slowly pour in the apple cider, adding 1/4 cup at a time, allowing it to absorb into the onions. Continue cooking for an additional 10 minutes, or until the onions turn deep golden brown.

Add garlic and herbs

  • Stir in the chopped garlic, fresh thyme, sage, and a sprinkle of salt and pepper. Cook for 3–4 minutes.

Make the soup base

  • Pour in the broth and Worcestershire sauce (if using). Toss in the parmesan rind and let simmer over medium-high heat for about 10 minutes.

Finish with cream

  • Stir in the heavy cream or milk. Cook for an additional 5 minutes, then remove and discard the parmesan rind. Taste and adjust seasoning with salt and pepper.

Toast the bread bowls

  • Preheat your oven to 400°F (200°C). Place hollowed-out sourdough bread bowls on a baking sheet and toast for about 10 minutes, or until slightly crisp.

Fill and melt

  • Ladle the creamy soup into each bread bowl generously. Top with slices of Gruyère cheese and bake for another 10 minutes.

Serve hot

  • Garnish with fresh thyme or crispy sage and serve immediately.

Notes

Choose quality ingredients for the best flavor. Consider adding proteins like shredded rotisserie chicken or sautéed mushrooms for a heartier version.