French Onion Soup Bread Bowl Recipe is a quick and easy bread that goes right into the oven. Adding bread to a soup can seem like an odd idea but it makes a great way to get more carbs in your diet without breaking the bank. This recipe uses all-purpose flour, but you can substitute other types of flour if need be.
Ingredients
2 tablespoons olive oil
1 tablespoon butter
2 French onions, sliced thin*
Directions
In a large soup pot or Dutch oven, heat olive oil and butter over medium heat. Add the sliced onions and sauté for about 10 minutes, until the onions are soft and translucent. When the onions are done, remove them from the pot and set them aside.
Add the garlic and sauté for 2 minutes. Then, stir in 1/2 cup of water to deglaze the pot, scraping up any bits from the bottom that may have stuck. When the onions are soft, you'll need to adjust your burner heat to low or medium-low so that nothing burns; too much heat can cause an unpleasant bitter taste from burned garlic.
The onions are completely cooked after about 10 minutes (so make sure you keep stirring!). Now it's time to adjust the burner heat and cook for about 15 minutes on low heat with periodic stirring. When all the water has evaporated and your soup is dark golden brown, remove it from the flame and set it aside.
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