French Onion Soup Bread Bowl Make cutting bread easy with this sleek bread knife! *Tap the link in bio to shop.⠀
INGREDIENTS:⠀
2 tbsp olive oil, plus more for drizzling⠀
½ cup butter⠀
3 large onions, finely sliced⠀
1 garlic clove, finely sliced⠀
¾ cup white wine⠀
1 tbsp all-purpose flour⠀
1 ¾ tbsp brandy⠀
5 fresh sprigs thyme, leaves picked, plus more for ⠀
garnish⠀
4 cups beef stock⠀
2 round bread boules⠀
Salt and freshly ground black pepper⠀
16 slices gruyere cheese⠀
⠀
STEPS:⠀
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.⠀
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.⠀
Add the garlic and cook for a minute, followed by white wine and cook until the liquid has reduced slightly.⠀
Stir in the flour and cook for 2 minutes.⠀
Add the brandy and thyme, pour in the stock and bring to the boil. Stir together and reduce the heat slightly. Cook gently for about 30 minutes.⠀
While the soup is cooking, preheat the oven to 425 degrees.⠀
Slice the top off the bread boule and hollow out the center, leaving a 1-inch wall to stop any leakages. Drizzle the whole bowl with olive oil and season with a pinch of salt and pepper.⠀
Lay the gruyere slices around the rim of the bowl, upturn the ‘lid’ of the bowl, then drizzle with olive oil and lay gruyere on top.⠀
Place in oven for 3 to 5 minutes until the cheese has melted.⠀
Next, turn the oven to broil.⠀
Ladle the soup into the bread bowls and lay 2 more gruyere slices on top of the soup.⠀
Broil until the cheese has melted and golden brown on top.⠀
Serve immediately with a good grinding of black pepper and extra thyme.⠀ Credit: Tastemade. Watch the video here: https://instagram.com/p/BqS1t6zHsOJ/