Creamy French Onion Soup in Sourdough Bread Bowls
A comforting and creamy soup with caramelized onions served in crispy sourdough bread bowls, perfect for chilly evenings.
Servings: 4 servings
Calories: 525kcal
Ingredients
Soup Ingredients
- 2 tablespoons chopped fresh sage Adds an aromatic touch.
- 1/2 cup apple cider Offers a hint of sweetness.
- 4–5 medium yellow onions, thinly sliced The star of this dish, caramelized to perfection.
- 1 cup heavy cream or whole milk For a rich, creamy base.
- 2 teaspoons Worcestershire sauce (optional) Enhances umami flavor.
- 6–8 cups beef or vegetable broth Ensures a well-rounded soup.
- 6 tablespoons salted butter Provides richness and depth.
- 2 tablespoons fresh thyme leaves Infuses the soup with an earthy note.
- 3 cloves garlic, chopped Adds flavor and aroma.
- Kosher salt and black pepper, to taste Essential seasonings for balancing flavors.
- 4–6 pieces sourdough bread bowls, hollowed out (tops reserved) A chewy and crisp vessel for the soup.
- 1 piece parmesan rind Introduces a depth of flavor to the broth.
- 8 to 12 slices Gruyère cheese Melts beautifully, adding a nutty taste.
Instructions
Preparation
- Start by melting the butter in a large pot over medium-high heat. Once melted, add the thinly sliced onions, and cook for about 10 minutes, stirring occasionally.
- Gradually introduce the apple cider, pouring 1/4 cup at a time, allowing it to absorb into the onions. Continue to cook for another 10 minutes until the onions are deep golden brown and beautifully caramelized.
Cooking
- Stir in the chopped garlic, fresh thyme, sage, kosher salt, and black pepper. Cook this mixture for an additional 3–4 minutes, allowing the aromatic herbs to fill your kitchen with a delightful fragrance.
- Pour in your choice of beef or vegetable broth along with the Worcestershire sauce (if using). Toss in the parmesan rind, which will melt lovingly into the soup. Bring everything to a simmer over medium-high heat for about 10 minutes.
- Stir in the heavy cream or whole milk, allowing it to blend into the soup. Cook for an additional 5 minutes, then remove the pot from heat and discard the parmesan rind. Taste the soup and adjust the seasoning as required.
Assembly
- Preheat your oven to 400°F (200°C). Place your hollowed-out sourdough bread bowls on a baking sheet. Toast them in the oven for about 10 minutes until they are slightly crisp on the outside yet soft inside.
- Ladle the creamy onion soup into the toasted bread bowls. Top each with 2–3 slices of Gruyère cheese. Return to the oven and bake for another 10 minutes until the cheese is beautifully melted and golden.
- For an elegant finish, you can top your soup with some fresh thyme or crispy sage. Serve the soup hot and enjoy every bite of this warm, delightful dish.
Notes
For enhanced depth, consider adding a splash of sherry vinegar before serving for a hint of acidity. Use different types of onions for a unique flavor profile; Vidalia or sweet onions will add more sweetness. To make it extra indulgent, you could add a dash of truffle oil right before serving.