Lately the weather has been totally bipolar and it is completely throwing me off. One day it’s 75 and sunny; I’m sipping margaritas outside. The next it is literally snowing. I am a fan of cooler weather, but I am over being perpetually frozen. There are few benefits to it and the only one I can think of right now is that it gives me an excuse to indulge in the warmest, cheesiest comfort foods (though lets be honest, I don’t need an excuse to do this).
One of my all time favorite cold-weather comfort foods is French Onion Soup. I think I might be obsessed with it. Give me anything with cheesy bread and I basically die. I decided to make this winter staple even more decadent by serving it in a cheesy bread bowl. It was the best idea I have ever had. If your favorite part of French Onion Soup is the soup soaked cheesy bread, you will LOVE this version. If you can do without the cheese & bread, I’m sorry but we cannot be friends.
The french onion soup recipe I used is rated 4.7 stars on FoodNetwork.com and it has over 600 reviews. This soup is the best. I love when you have to break the cheese apart with your spoon to get to the soup. I was hoping to bake a layer of cheese across the whole bread bowl to achieve that same idea. Unfortunately, it didn’t quite work out that way. By the time I took the bread bowls out of the oven, the soup broth had almost completely soaked in to the bread. All that was left in the bowl were the onions. It was still good, but there wasn’t enough broth to dip the bread in. Instead, I layered the cheese on the bowl rim as well as the top of the bowl. I melted the cheese first and then added the soup. It worked perfectly!
French Onion Soup Bread Bowl
- 2 tbsp butter
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 fresh thyme sprig
- 1 fresh bay leaf
- 1/4 c red wine
- 1 tbsp flour
- 2 c beef broth
- ~4 oz gruyere, sliced
- 2 sourdough bread bowls
- Melt the butter in a medium sized pot over medium heat.
- Add the onion, garlic, thyme and bay leaf.
- Cook for about 25 minutes until the onions have caramelized. Stir frequently.
- Mix in the wine and bring to a boil. Reduce the heat and simmer until the wine has fully evaporated.
- Remove the thyme and bay leaf.
- Add the flour and cook for about five minutes over low heat, stirring constantly.
- Add the broth and simmer for about ten minutes.
- While the soup is cooking, preheat the oven to a high broil.
- Take the top of the soup bowl out of the bowl, and layer the gruyere slices around the rim of the bowl as well as on the top.
- Put in the oven for 3-5 minutes until the cheese has melted.
- Take out, and pour the soup in the bread bowl.