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Mini French Onion Bread Bowls

Mini French Onion Bread Bowls

Cooler weather calls for these cheesy French onion soup bread bowls that are perfect for dipping.

French Onion Soup Bread Bowls

serving time6


  • 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


  1. Preheat oven to 350 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. Serve with toasted bread tops.





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