French Onion Soup in Boule Bowls


Soup, Chili & Stew
French Onion Soup in Boule Bowls

Primary Media

User Rating

3.07 out of 5 stars
Rate it:
14 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Pick up mini boule bowls from your local Hy-Vee Bakery and then fill them with our homemade caramelized French onion soup topped with melted Gruyere cheese.

    Recipe Tags

    Servings and Ingredients

    Serves 10
    ½ c. Hy-Vee salted butter
    5 medium yellow onions, thinly sliced
    2 clove(s) garlic, minced
    2 tbsp. dry sherry cooking wine
    1 tbsp. Hy-Vee apple cider vinegar
    6 c. Hy-Vee beef stock
    4 Hy-Vee dried bay leaves
    4 sprig(s) fresh thyme, plus additional for garnish
    10 (7-oz. each) loaves Hy-Vee Bakery French boules
    8 oz. Gruyere cheese, shredded

    Things To Grab

    • Large stockpot
    • Baking sheet


    1. Melt butter in a stockpot over medium-high heat. Add onions and garlic; cook 20 to 25 minutes or until onions begin to brown, stirring occasionally. Cook on medium-low heat 20 to 25 more minutes or until onions are golden, stirring occasionally.

    2. Add sherry and apple cider vinegar to stockpot. Cook and stir over high heat until liquid is evaporated. Stir in beef stock, bay leaves and 4 thyme sprigs. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove from heat; discard bay leaves and thyme.

    3. Set an oven rack 6-inches from broiler; preheat broiler on HIGH. Cut 1/2-inch off top of each bread loaf. Hollow out boule, leaving 1-inch wall. Reserve bread pieces. Place bowls on baking sheets. Ladle hot soup into bowls. Place 1/2-inch bread slices, trimmed to fit, on top; sprinkle with cheese. Broil 2 to 5 minutes or until cheese is browned and bubbly. Garnish with additional thyme, if desired.

    Nutrition facts


    650 Calories per serving
    3/4 cup

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 50mg
    • Sodium: 1880mg
    • Total Carbohydrates: 95g
    • Protein: 31g

    Daily Values

    Iron 45%
    Calcium 20%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Seasons November 2019