FRENCH ONION SOUP BOWLS RECIPE

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FRENCH ONION SOUP IN BOULE BOWLS | HY-VEE

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

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

BEST FRENCH ONION SOUP BOMBS RECIPE - HOW TO MAKE FRENCH ...



Best French Onion Soup Bombs Recipe - How to Make French ... image

Serve Onion Soup Bread Bowls from Delish.com at your next dinner party.

Provided by Lena Abraham

Categories     appetizers

Total Time 1 hours

Prep Time 20 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 13

2 tbsp.

butter

2

medium onions, thinly sliced

2

sprigs thyme

kosher salt

Freshly ground black pepper

1/4 c.

red wine

1/4 c.

flour

2

garlic cloves, minced

2 c.

beef broth

6

dinner rolls

6

slices swiss

1 c.

Gruyere, shredded

1 tbsp.

chopped parsley

Steps:

  • Preheat oven to 350° and line a medium cooking sheet with parchment paper. In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper if desired. Meanwhile, prep the rolls: cut the top 1/4 off each roll. Using a paring knife, hollow out each and lay a slice of swiss over each to cover the hole, pressing in slightly. Place rolls on prepared baking sheet and toast until cheese is melted, 6-8 minutes. When cheese is melted and soup is ready, ladle soup into each roll. Top with a handful of gruyere and place back in the oven to melt. If desired, broil. Garnish with parsley and serve.

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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.


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