This French Onion Soup in Bread Bowls Recipe right here has it all! It is super easy to make, however a bit more pricey than most recipes on my blog.  

We are all in for a real treat with this recipe! This isn't your average French onion soup recipe that we are all used to getting at a restaurant.

French Onion Soup in Bread Bowls Recipe

If you are looking for a recipe to really WOW your guests, this one IS THE ONE! In this recipe you will be using fresh herbs rather than dried herbs, which enhances the flavor so much more. THREE different cheeses, yes I said it!

Two different types of onions, which is really amazing because most recipes only us one type of onion. Of coarse we can't forget the Merlot! In addition, this recipe calls for using rolls, rather than just making the soup and serving in a bowl...

It really adds that nice comfort food feel to it. I had an important client meeting coming up that I had to host at my house. 

How to Make French Onion Soup in Bread Bowls Recipe

Ingredients

• 8 large rolls
• 3 large sweet onions, sliced
• 2 large red/purple onions, sliced
• 8 tablespoons butter
• 1.5 teaspoons salt
• 64-ounces beef broth
• ½ cup Merlot
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 3 bay leaves
• 8 sprigs fresh thyme
• Small bunch of fresh parsley
• 6-ounce package Gruyere cheese
• 3 cups mozzarella, shredded
• 1 cup Parmesan, shredded

Directions

In a large stockpot, brown the butter.

Add onions and cook over medium/high heat for 30 minutes or until beginning to caramelize.

Add in the beef broth, Merlot, Worcestershire sauce, and vinegar. 

Bundle up bay leaves, thyme, and parsley and add to soup.

Bring to a boil, then turn down heat and allow to simmer for 30 minutes. 

Preheat oven to 425 degrees F.

Cut off the tops of the rolls, then using a spoon or your hands, push down the center of the bread into the bottom of the roll, making a bowl shape.

Bake bread bowls for 7-10 minutes.

Separate cheese between all eight bread bowls and press into bottom, then bake for an additional 4 minutes.

Slice Gruyere. Fill bowls with soup, top with Gruyere slices, then sprinkle paprika on top. 

Place under high broiler for 2-3 minutes or until cheese is bubbling.

Serve and enjoy!

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French Onion Soup in Bread Bowls Recipe

French Onion Soup in Bread Bowls

Jennifer

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Ingredients

  

1x2x3x

• 8 large rolls
• 3 large sweet onions sliced
• 2 large red/purple onions sliced
• 8 tablespoons butter
• 1.5 teaspoons salt
• 64- ounces beef broth
• ½ cup merlot
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 3 bay leaves
• 8 sprigs fresh thyme
• Small bunch of fresh parsley
• 6- ounce package Gruyere cheese
• 3 cups mozzarella shredded
• 1 cup parmesan shredded

Instructions

 

• In a large stockpot, brown the butter.
• Add onions and cook over medium/high heat for 30 minutes or until beginning to caramelize.
• Add in the beef broth, merlot, Worcestershire sauce, and vinegar.
• Bundle up bay leaves, thyme, and parsley and add to soup.
• Bring to a boil, then turn down heat and allow to simmer for 30 minutes.
• Preheat oven to 425 degrees F.
• Cut off the tops of the rolls, then using a spoon or your hands, push down the center of the bread into the bottom of the roll, making a bowl shape.
• Bake bread bowls for 7-10 minutes.
• Separate cheese between all eight bread bowls and press into bottom, then bake for an additional 4 minutes.
• Slice gruyere.
• Fill bowls with soup, top with gruyere slices, then sprinkle paprika on top.
• Place under high broiler for 2-3 minutes or until cheese is bubbling.
• Serve and enjoy!

Notes

Yields 8 Servings

Tried this recipe?Let us know how it was!