Creamy French Onion Soup in Sourdough Bread Bowls
This delightful recipe combines fragrant caramelized onions with luscious cream, served in warm, crusty sourdough bread bowls that soak up all the delicious flavors.
Servings: 4 servings
Calories: 600kcal
Ingredients
For the soup
- 2 tablespoons chopped fresh sage Offers a fragrant herbaceous note to the soup.
- 1/2 cup apple cider Adds a sweet tanginess that balances the savory flavors.
- 4-5 medium yellow onions, thinly sliced The star of the dish, they caramelize beautifully.
- 1 cup heavy cream or whole milk Ensures the soup is rich and creamy.
- 2 teaspoons Worcestershire sauce (optional) Enhances depth with a hint of umami.
- 6-8 cups beef or vegetable broth A comforting base that brings the soup to life.
- 6 tablespoons salted butter Brings indulgence and richness to the dish.
- 2 tablespoons fresh thyme leaves Adds a fragrant and earthy aroma.
- 3 cloves garlic, chopped Infuses the soup with robust flavor.
- to taste Kosher salt and black pepper Essential for seasoning and enhancing flavors.
- 4-6 pieces sourdough bread bowls, hollowed out (tops reserved) These serve as the perfect edible vessel for the soup.
- 1 piece parmesan rind Enriches the broth with savory notes.
- 8-12 slices Gruyère cheese The crowning glory that melts beautifully over the soup.
Instructions
Cooking
- In a large pot over medium-high heat, melt the butter until it bubbles.
- Add the sliced onions and cook for about 10 minutes, stirring occasionally, until they start to soften and turn translucent.
- Gradually pour in the apple cider, 1/4 cup at a time, allowing it to absorb fully between additions. Cook for another 10 minutes until the onions achieve a deep golden color.
- Mix in the chopped garlic, fresh thyme, sage, and a pinch of kosher salt and black pepper. Cook for 3-4 minutes until aromatics fill your kitchen.
- Add the broth and Worcestershire sauce (if using) to the pot. Toss in the parmesan rind. Bring to a simmer over medium-high heat for about 10 minutes.
- Incorporate the heavy cream or whole milk into the soup. Cook for an additional 5 minutes. Remove the parmesan rind before tasting and adjusting seasoning.
- Preheat the oven to 400°F (200°C). Place the hollowed-out sourdough bread bowls on a baking sheet and toast them for about 10 minutes until they're slightly crisp.
- Fill each toasted bread bowl with the hot creamy soup. Lay slices of Gruyère cheese over the top.
- Bake for another 10 minutes, until the cheese is melted and golden brown.
- Top with fresh thyme or crispy sage, then serve immediately.
Notes
To elevate your Creamy French Onion Soup experience, consider these tips: Take your time caramelizing the onions. Feel free to experiment with other herbs like rosemary or marjoram. If you don’t have Gruyère, consider a mix of Swiss or mozzarella.