French Onion Soup In A Sourdough Bread Bowl

1. 1

   Preheat oven to 425 degrees F (220 degrees C). Butter a baking sheet.

2. 2

   Cut a hole in the top of each bread round, leaving the sides and bottoms untouched, to make the opening of the bread bowl. Pull apart the cut-out section.

3. 3

   Place 1/2 cup butter and 2 tablespoons crushed garlic in a microwave-safe bowl. Heat until butter is melted, 2 to 4 minutes. Brush the insides of the bread bowls and the cut-out pieces with butter; place on the prepared baking sheet.

4. 4

   Bake in the preheated oven for 3 to 5 minutes. Leave oven on.

5. 5

   Melt the remaining butter in a large saucepan over medium heat. Add sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more.

6. 6

   Stir the remaining garlic, beef broth, chicken broth, wine, and Worcestershire sauce into the onions. Bring to a boil. Reduce heat to low; cook until flavors intensify, 5 to 10 minutes. Spoon soup into each bread bowl. Cover soup with Gruyere cheese.

7. 7

   Bake in the preheated oven until cheese is bubbling and melted along the sides of the bread bowl, about 5 minutes.

* Per serving · 4 servings · Values may vary.