French Onion Soup in a Sourdough Bread Bowl

Infuse your French onion soup with caramelized sweet onions, cover with layers of Gruyere cheese, and bake in premade sourdough bread bowls.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 726 Calories

Ingredients

• 2 (14 ounce) cans chicken broth
• 2 tablespoons Worcestershire sauce
• ½ cup red wine
• 2 (14 ounce) cans beef broth
• 1 cup butter, divided
• 1 sweet onion, diced
• 4 sourdough bread rounds (such as Brown 'N Serve®)
• ¼ cup crushed garlic, divided
• ½ pound Gruyere cheese, sliced

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Butter a baking sheet.

Step 2

Cut a hole in the top of each bread round, leaving the sides and bottoms untouched, to make the opening of the bread bowl. Pull apart the cut-out section.

Step 3

Place 1/2 cup butter and 2 tablespoons crushed garlic in a microwave-safe bowl. Heat until butter is melted, 2 to 4 minutes. Brush the insides of the bread bowls and the cut-out pieces with butter; place on the prepared baking sheet.

Step 4

Bake in the preheated oven for 3 to 5 minutes. Leave oven on.

Step 5

Melt the remaining butter in a large saucepan over medium heat. Add sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more.

Step 6

Stir the remaining garlic, beef broth, chicken broth, wine, and Worcestershire sauce into the onions. Bring to a boil. Reduce heat to low; cook until flavors intensify, 5 to 10 minutes. Spoon soup into each bread bowl. Cover soup with Gruyere cheese.

Step 7

Bake in the preheated oven until cheese is bubbling and melted along the sides of the bread bowl, about 5 minutes.