FRENCH ONION SOUP BOWLS RECIPES

Name: French Onion Soup in Boule Bowls
Prep time: 20 min
Cook time: 1 h 25 min
Yield: 10 3/4 c. each
Ingredients: 0.5 c. of Hy-Vee salted butter; 5 medium yellow onions; 2 clove(s) of garlic; 2 tbsp. of dry sherry cooking wine; 1 tbsp. of Hy-Vee apple cider vinegar; 6 c. of Hy-Vee beef stock; 4 Hy-Vee dried bay leaves; 4 sprig(s) of fresh thyme; 10 (7-oz. each) loaves Hy-Vee Bakery French boules; 8 oz. of Gruyere cheese

FRENCH ONION SOUP IN BOULE BOWLS | HY-VEE

French Onion Soup in Boule Bowls | Hy-Vee image

Pick up mini boule bowls from your local Hy-Vee Bakery and then fill them with our homemade caramelized French onion soup topped with melted Gruyere cheese.

Provided by Hy-Vee Seasons Magazine

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 10 3/4 c. each

Number Of Ingredients 10

Ingredients

0.5 c. of Hy-Vee salted butter
5 medium yellow onions
2 clove(s) of garlic
2 tbsp. of dry sherry cooking wine
1 tbsp. of Hy-Vee apple cider vinegar
6 c. of Hy-Vee beef stock
4 Hy-Vee dried bay leaves
4 sprig(s) of fresh thyme
10 (7-oz. each) loaves Hy-Vee Bakery French boules
8 oz. of Gruyere cheese

Steps:

1.
Melt butter in a stockpot over medium-high heat. Add onions and garlic; cook 20 to 25 minutes or until onions begin to brown, stirring occasionally. Cook on medium-low heat 20 to 25 more minutes or until onions are golden, stirring occasionally.
2.
Add sherry and apple cider vinegar to stockpot. Cook and stir over high heat until liquid is evaporated. Stir in beef stock, bay leaves and 4 thyme sprigs. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove from heat; discard bay leaves and thyme.
3.
Set an oven rack 6-inches from broiler; preheat broiler on HIGH. Cut 1/2-inch off top of each bread loaf. Hollow out boule, leaving 1-inch wall. Reserve bread pieces. Place bowls on baking sheets. Ladle hot soup into bowls. Place 1/2-inch bread slices, trimmed to fit, on top; sprinkle with cheese. Broil 2 to 5 minutes or until cheese is browned and bubbly. Garnish with additional thyme, if desired.

Nutrition Facts : Calories 650, FatContent 16g, SaturatedFatContent 10g, TransFatContent 0g, CholesterolContent 50mg, SodiumContent 1880mg, CarbohydrateContent 95g, FiberContent 1g, SugarContent 3g, ProteinContent 31g

FRENCH ONION SOUP IN BOULE BOWLS | HY-VEE

French Onion Soup in Boule Bowls | Hy-Vee image

Pick up mini boule bowls from your local Hy-Vee Bakery and then fill them with our homemade caramelized French onion soup topped with melted Gruyere cheese.

Provided by Hy-Vee Seasons Magazine

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 10 3/4 c. each

Number Of Ingredients 10

Ingredients

0.5 c. of Hy-Vee salted butter
5 medium yellow onions
2 clove(s) of garlic
2 tbsp. of dry sherry cooking wine
1 tbsp. of Hy-Vee apple cider vinegar
6 c. of Hy-Vee beef stock
4 Hy-Vee dried bay leaves
4 sprig(s) of fresh thyme
10 (7-oz. each) loaves Hy-Vee Bakery French boules
8 oz. of Gruyere cheese

Steps:

1.
Melt butter in a stockpot over medium-high heat. Add onions and garlic; cook 20 to 25 minutes or until onions begin to brown, stirring occasionally. Cook on medium-low heat 20 to 25 more minutes or until onions are golden, stirring occasionally.
2.
Add sherry and apple cider vinegar to stockpot. Cook and stir over high heat until liquid is evaporated. Stir in beef stock, bay leaves and 4 thyme sprigs. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove from heat; discard bay leaves and thyme.
3.
Set an oven rack 6-inches from broiler; preheat broiler on HIGH. Cut 1/2-inch off top of each bread loaf. Hollow out boule, leaving 1-inch wall. Reserve bread pieces. Place bowls on baking sheets. Ladle hot soup into bowls. Place 1/2-inch bread slices, trimmed to fit, on top; sprinkle with cheese. Broil 2 to 5 minutes or until cheese is browned and bubbly. Garnish with additional thyme, if desired.

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