Description
A warm and comforting creamy French onion soup served in hollowed-out sourdough bread bowls.
Ingredients
Scale
For the Crust:
- 4 large sourdough rolls
- 2 tablespoons butter
- 4 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup shredded Gruyère cheese
Instructions
1. Prepare the Crust:
- Slice the tops off the sourdough rolls and hollow out the centers to create bowls. Set aside.
- In a large pot over medium heat, melt the butter. Add the onions and cook until caramelized, about 15 minutes.
- Add the garlic and cook for another minute. Stir in the flour and cook for 1-2 minutes until lightly browned.
- Slowly add in the beef broth, stirring constantly. Bring to a simmer and cook for 10 minutes.
- Stir in the heavy cream and thyme. Season with salt and pepper to taste.
- Ladle the soup into the prepared bread bowls, top with Gruyère cheese, and broil in the oven until the cheese is bubbly.
Notes
You can customize the seasonings to taste.