This is a classic French onion soup recipe with a San Francisco twist. The best part is you get to eat the bowl!!


Recipe Summary

30 mins
1 hr 5 mins
1 hr 35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

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

  • 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.

  • 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.

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

Editor's Note:

The directions for baking bread rounds are based on the particular brand mentioned. Follow instructions on box if using a different brand.

Nutrition Facts

726 calories; protein 25.1g; carbohydrates 52g; fat 46.3g; cholesterol 126.2mg; sodium 1993.6mg. Full Nutrition