Cooler weather calls for these cheesy French onion soup bread bowls that are perfect for dipping.
6 mini baguette rolls
4 tablespoons butter
1 1/2 sweet onions, halved and sliced 1/4-inch thick
2 sprigs thyme
2 cloves garlic, minced
2 tablespoons red wine
1/4 cup beef broth
1/2 cup cream cheese, softened
1/2 cup sour cream
1 cup Gruyere cheese, shredded and divided
Salt and pepper to taste
6 slices Emmental or Swiss cheese
Preheat oven to 350 degrees.
Cut a hole in each roll, leaving a 1/2-inch border. Slice the top in thirds for dipping, and hollow out remaining insides. Spray or brush with olive oil.
In a wide skillet on medium heat, melt butter. Add onions, thyme and a pinch of salt. Lower heat to medium-low and caramelize for 25 minutes, adding splashes of water if the bottom of the skillet browns too much. Add garlic and continue cooking 5 to 10 minutes until onions are golden and translucent. Raise heat to medium and add wine, cooking until almost dry, then add the broth. Reduce to one-third and remove from heat. In a medium mixing bowl, combine cream cheese, sour cream and 3/4 cup of the shredded Gruyere. Stir in caramelized onions and season to taste.
Fill each roll evenly with dip mixture, and bake for 5 to 6 minutes. Remove from oven, and top with remaining shredded Gruyere and a slice of cheese. Broil until golden and crisp, about 2 minutes.
Serve with toasted bread tops.