Latest Dish Menu French Onion Soup in a Sourdough Bread Bowl :: The Best Recipes

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French Onion Soup in a Sourdough Bread Bowl

"This is a traditional French onion soup recipe with a San Francisco twist. The excellent component is you get to devour the bowl!!"

Ingredients :

four sourdough bread rounds (including Brown 'N Serve®)
1 cup butter, divided
1/4 cup beaten garlic, divided
1 candy onion, diced
2 (14 ounce) cans pork broth
2 (14 ounce) cans chook broth
half cup pink wine
2 tablespoons Worcestershire sauce
half pound Gruyere cheese, sliced

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H35M

Preheat oven to 425 levels F (220 levels C). Butter a baking sheet.
Cut a hollow within the top of each bread spherical, leaving the sides and bottoms untouched, to make the hole of the bread bowl. Pull aside the reduce-out section.
Place half cup butter and a couple of tablespoons overwhelmed garlic in a microwave-safe bowl. Heat until butter is melted, 2 to four minutes. Brush the insides of the bread bowls and the reduce-out portions with butter; region at the organized baking sheet.
Bake in the preheated oven for 3 to 5 mins. Leave oven on.
Melt the ultimate butter in a big saucepan over medium warmness. Add sweet onion. Cook and stir till onion has softened and grew to become translucent, approximately 5 mins. Reduce heat to low and continue cooking and stirring till onion could be very tender and dark brown, about 20 mins extra.
Stir the remaining garlic, red meat broth, hen broth, wine, and Worcestershire sauce into the onions. Bring to a boil. Reduce warmth to low; prepare dinner until flavors intensify, 5 to ten minutes. Spoon soup into each bread bowl. Cover soup with Gruyere cheese.
Bake inside the preheated oven until cheese is effervescent and melted alongside the sides of the bread bowl, approximately 5 minutes.

Notes :

The directions for baking bread rounds are based on the precise logo cited. Follow commands on container if the use of a one-of-a-kind logo.

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