Description
A comforting French onion soup served in crusty bread bowls, featuring caramelized onions, rich broth, and gooey cheese.
Ingredients
Scale
- 6 tablespoons salted butter
- 4–5 medium yellow onions, thinly sliced
- 1/2 cup apple cider
- 1 cup dry white wine (e.g., Pinot Grigio)
- 3 garlic cloves, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage, chopped
- 6–8 cups beef or vegetable broth
- 2 teaspoons Worcestershire sauce (optional for vegetarians)
- 1 Parmesan rind
- Kosher salt and black pepper, to taste
- 1 cup heavy cream or whole milk
- 4–6 sourdough bread bowls (tops reserved, optional)
- 8–12 slices Gruyère cheese
Instructions
- In a large Dutch oven, melt the butter over medium-high heat. Add the sliced onions and cook, stirring occasionally, until softened, about 10 minutes.
- Gradually pour in the apple cider, 1/4 cup at a time, allowing it to cook into the onions until all the cider is used, about 20 minutes.
- Stir in the garlic, thyme, and sage. Season with salt and pepper. Cook for 3-4 minutes until fragrant.
- Pour in the wine, broth, Worcestershire sauce (if using), and add the Parmesan rind. Simmer for 10 minutes.
- Stir in the cream or milk and simmer for an additional 5 minutes. Remove and discard the Parmesan rind. Adjust seasoning with salt and pepper to taste.
- Preheat your oven to 400°F (200°C). Arrange the hollowed-out bread bowls on a baking sheet and toast for 10 minutes.
- Ladle the hot soup into the toasted bread bowls. Top with Gruyère slices and bake for 10 minutes or until the cheese is bubbly and golden.
- Garnish with fresh thyme or crispy sage browned in butter and serve immediately.
Notes
For a vegetarian option, use vegetable broth and optional vegetarian Worcestershire sauce. Feel free to customize the cheese or add mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bread bowl
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg