This onion soup in bread bowls recipe is a heartwarming dish that can be served for lunch or dinner on a cold day. It involves serving onion soup that is loaded with caramelized onions in a hollowed-out bread bowl.
To begin making the bread bowls, you first hollow out a loaf of bread before baking it in the oven. Then, you make a soup on the stove by caramelizing onions before simmering them in a mixture of vegetable broth, cream, and cornstarch until it is hot and thickened. Serving this soup in a bread bowl takes it over the top, making it elegant enough to serve for a dinner party.
What is Onion Soup in Bread Bowls?
This onion soup recipe is very simple to make, although it looks incredibly impressive because of how it is served in a bread bowl. The soup contains caramelized onions for some sweetness, and is incredibly creamy from the use of heavy cream and cornstarch. Toasting the bread in the oven ensures it can hold up to the moisture in the soup without becoming soggy.
Pro Tips
- When making the soup, continuously stir the onions to prevent them from burning.
- Save the interior of the bread for another use such as for breadcrumbs or as a garnish on top of baked pasta if you don’t want to make it into toast to serve with this recipe.
- Garnish it with whatever cheese you enjoy the most such as gruyere, mozzarella, or cheddar.
- If you would like to skip the bowl, you could serve the soup in regular soup bowls instead.
Frequently Asked Questions
What Kind of Bread is Used for Bread Bowls?
Usually, a round loaf such as sourdough or pumpernickel is used for bread bowls. This type of bread is usually smaller than a full loaf of bread while being larger than a kaiser or dinner roll.
How Do Bread Bowls Not Get Soggy?
To prevent your bread bowl from becoming soggy with the soup, it is essential that you pre-toast the bowl in the oven.
Are Bread Bowls Meant to Be Eaten?
Yes, they are! As you eat the soup, you can pull bread from the edges as the soup level goes down.
How to Store Onion Soup in Bread Bowls
It is best to eat this soup as soon as it is made or the bread bowl will become soggy as it sits. However, if you would like to make it ahead of time, you could simply store the soup in a sealed container in the fridge, and hollow out and toast the bread bowl the day you plan to serve the soup.
Ingredients
How to Make Onion Soup in Bread Bowls
Slice the top off the bread and slice it. Hollow out the bread, cut the top into slices, and brush them with the olive oil. Toast them in a 350 F (180 C) oven for 20 minutes.
Slice the top off the bread and slice it. Hollow out the bread, cut the top into slices, and brush them with the olive oil. Toast them in a 350 F (180 C) oven for 20 minutes.
For the soup, caramelize the onions in butter and sugar. Stir in the vegetable broth, cornstarch, heavy cream, salt, and pepper until hot and thickened.
For the soup, caramelize the onions in butter and sugar. Stir in the vegetable broth, cornstarch, heavy cream, salt, and pepper until hot and thickened.
Garnish it with thyme and serve immediately!
Spoon the soup in the bread bowl, top it with cheese, and bake it in a 400 F (200 C) oven for 8 minutes.
Garnish it with thyme and serve immediately!
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