Today, I’m sharing a recipe I’ve been craving for a while—French onion soup with easy homemade bread bowls. My husband was craving it after we scrolled through Pinterest together one afternoon, so I decided to make it for him, and girl…this recipe did not disappoint. I was also surprised at how easy the bread bowls were to make! I didn’t have any wine on hand, so I made the recipe without it—but if you prefer, you can always use a version that includes wine.
There’s nothing that says fall comfort quite like soup topped with melty cheese and served in warm, crusty bread. It makes me feel so cozy and content…which is exactly the vibe I want to bring tomorrow as we kick off Book Club!
If you haven’t picked up the book from your local library or grabbed a copy yet, don’t worry! You still have time.
All paid members will also get access to our exclusive virtual launch party on September 11th over Zoom. We’ll be decorating bookmarks, sipping our favorite tea, and chatting about the reading from the past two weeks. It’s going to be such a comforting space to connect with other ladies who are reading along too.
Fall in love with reading again and join today. You don’t want to miss this, girl. :)
Bread Bowls
Ingredients:
1 ½ cups warm water (110°F)
2 ¼ tsp active dry yeast (1 packet)
2 tbsp maple syrup (instead of sugar)
1 tbsp olive oil (or melted butter)
1 ½ tsp salt
4–4 ½ cups bread flour (or all-purpose flour, but bread flour makes sturdier bowls)
1 egg (for egg wash, optional)
Instructions:
Activate yeast
In a large bowl (or stand mixer bowl), mix warm water, maple syrup, and yeast. Let sit 5–10 minutes until foamy.Mix dough
Add olive oil and salt. Stir in flour, 1 cup at a time, until dough comes together.Knead
Knead on a floured surface (or with a dough hook) for 6–8 minutes, until smooth and elastic.First rise
Place dough in a greased bowl, cover, and let rise about 1 hour (until doubled in size).Shape bowls
Punch down the dough and divide into 4–6 equal pieces. Shape each into a tight ball and place on a parchment-lined baking sheet.Second rise
Cover and let rise again, about 30 minutes. Meanwhile, preheat oven to 400°F (200°C).Bake
Brush with egg wash (optional, for shine). Bake 20–25 minutes until golden brown and hollow-sounding when tapped.Make bowls
Cool slightly. Cut off the top of each loaf and hollow out the inside to form a bowl. Save the bread insides for croutons!
French Onion Soup
Ingredients (Serves 2-4)
4 large yellow onions, thinly sliced
2 tbsp olive oil or butter
1 tsp sugar (optional, helps caramelize onions)
2 garlic cloves, minced
4 cups vegetable broth
1 tsp fresh thyme (or ½ tsp dried thyme)
1 bay leaf
Salt and pepper to taste
4 slices of baguette or any crusty bread
½ cup grated Gruyère, Swiss, or mozzarella cheese
Directions
Caramelize the onions:
Heat olive oil or butter in a large pot over medium heat.
Add sliced onions and sugar, if using. Cook slowly, stirring occasionally, for 25-30 minutes until onions are golden brown and soft.
Add garlic & herbs:
Stir in minced garlic, thyme, and bay leaf. Cook for 1-2 minutes until fragrant.
Add broth:
Pour in the vegetable broth and stir.
Bring to a simmer and cook for 15-20 minutes.
Season with salt and pepper to taste. Remove the bay leaf.
Prepare the bread & cheese:
Toast the baguette slices lightly.
Place a generous amount of cheese on top of each slice.
Serve:
Ladle the soup into bowls.
Float the cheesy bread on top or place it under a broiler for 2-3 minutes until the cheese melts and bubbles.
I believe this book club will be a source of comfort, nourishment, and joy. I can’t wait to gather with you, share in good conversation, and build a space that feels like home.
Love this! I haven’t had a bread bowl soup in a while- and a French Onion at that?!? A real winner. Thank you for sharing!!