French Onion Soup Bread Bowls

Onion, bread and cheese? Yes please!


  • 2 tbsp olive oil, plus more for drizzling
  • 1/2 cup butter
  • 3 large onions, finely sliced
  • 1 garlic clove, finely sliced
  • 3/4 cup white wine
  • 1 tbsp all-purpose flour
  • 1 3/4 tbsp brandy
  • 5 fresh sprigs thyme, leaves picked, plus more for garnish
  • 4 cups beef stock
  • 2 round bread bowls
  • Salt and freshly ground black pepper
  • 16 slices gruyere cheese


  1. In a saucepan over a medium to high heat, add the oil, butter, and onions. Stir together and turn to low heat, covering with a lid or a cartouche. Cook very slowly for 30 minutes, until onions are completely softened and sweet.
  2. Next, turn back to medium to high heat and cook until the onions are golden-brown. Stir occasionally so nothing catches on the bottom. Make sure to caramelize the onions to a deep golden color, as it will impart flavor to the soup.

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