FRENCH ONION SOUP IN A SOURDOUGH BREAD BOWL
This is a classic French onion soup recipe with a San Francisco twist. The best part is you get to eat the bowl!!
Provided by Cybele66
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 726 calories, Carbohydrate 52 g, Cholesterol 126.2 mg, Fat 46.3 g, Fiber 3.2 g, Protein 25.1 g, SaturatedFat 27.4 g, Sodium 1993.6 mg, Sugar 5.3 g
SOURDOUGH BREAD BOWLS
Sourdough bread bowls are such a fun way to serve up a thick and hearty soup, stew, or chili. This recipe makes 6 to 8 bowls. Traditional and added yeast methods.
Provided by Cery
Categories Bread
Number Of Ingredients 5
Steps:
- Mix starter, water, salt, and 2 cups of flour in mixing bowl. Beat until smooth.
- Add remaining flour, a little at a time, until dough holds together.
- Turn onto a lightly floured board and knead until smooth and no longer sticky, 8 to 15 minutes. Or knead for the same amount of time with the dough hook on your mixer.
- Put into greased bowl and turn to grease top. Cover and let rise till doubled. The time will depend on the strength of your starter and the warmth of your kitchen. Anywhere form 2 to 6 hours.
- Punch down, turn onto lightly floured surface and shape. Makes 6 or 9 bread bowls.
- Place bread bowls on parchment lined cookie sheet(s) to rise.
- Let rise till doubled. Again, the time will vary from 1 to 3 hours.
- Dissolve yeast in warm water.
- Mix starter, water/yeast, salt, and 2 cups of flour in mixing bowl. Beat until smooth.
- Add remaining flour, a little at a time, until dough holds together.
- Turn onto a lightly floured board and knead until smooth and no longer sticky, 8 to 15 minutes. Or knead for the same amount of time with the dough hook on your mixer.
- Put into greased bowl and turn to grease top. Cover and let rise till doubled, 1 ½ to 2 hours.
- Punch down, turn onto lightly floured surface and shape. Makes 6 or 9 bread bowls.
- Place bread bowls on parchment lined cookie sheet(s) to rise.
- Let rise till doubled, 30 to 45 minutes.
- 20 minutes before baking, put baking stone in the oven and preheat to 450° F.
- Brush tops with melted butter or water and slash with a cross. Slide parchment paper onto preheated baking stone in oven.
- Bake at 450°F with steam 25 to 35 minutes, or until golden brown.
- Remove from parchment and return to baking stone until the bottoms are golden brown.
- Always check for doneness by thumping the bottom of the bowl. If it sounds hollow, it is done. Let cool completely before cutting.
Nutrition Facts : ServingSize 1 bowl, Calories 1023 kcal, Carbohydrate 206 g, Protein 34 g, Fat 5 g, SaturatedFat 1 g, Sodium 1174 mg, Fiber 7 g, Sugar 1 g
ONION SOUP MIX BREAD
Make and share this Onion Soup Mix Bread recipe from Food.com.
Provided by OceanIvy
Categories Breads
Time 1h50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- This is a easy blender recipe, so get out that trusty blender!
- Combine into blender the sugar, milk, onion soup mix, and butter.
- Blend together for a few seconds.
- Soften the yeast in the warm water.
- Add into blender while still warm.
- Mix for a few seconds.
- Pour mixture into a bowl.
- Combine the flour with the mixture, mix well.
- Cover the bowl and let rise in a warm place for 45 minutes.
- Stir the batter down, beating very well.
- Pour into a greased 1 1/2-quart casserole dish.
- Let the dough rise until doubled in size.
- Bbake at 375°F for a hour.
Nutrition Facts : Calories 2490.1, Fat 34.7, SaturatedFat 17.5, Cholesterol 82.8, Sodium 4852, Carbohydrate 470.6, Fiber 20.2, Sugar 50.4, Protein 69.5
MIXED-ONION SOUP IN SOURDOUGH BREAD BOWLS
Categories Soup/Stew Herb Onion Bake Super Bowl Leek Sherry Simmer Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Cut 1/2 inch to 3/4 inch off top of bread loaves. Scoop out bread, leaving 1/2-inch-thick shell. Generously brush inside of bread bowls and lids with melted butter. Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside.
- Melt 1/4 cup butter in heavy large pot over medium-high heat. Add white onions, leeks, red onions, garlic and shallot to pot. Cook until vegetables are dark brown, stirring occasionally, about 25 minutes. Add flour and stir 1 minute. Gradually mix in Sherry. Boil mixture until very thick, scraping up browned bits, about 5 minutes. Gradually mix in stock; add thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.
VEGETARIAN FRENCH ONION SOUP
An easy and delicious VEGETARIAN French Onion Soup that's vegan friendly and SO so good on cold winter nights!
Provided by Brita Britnell
Categories dinner
Time 1h25m
Number Of Ingredients 14
Steps:
- Deglaze the pot by stirring in the red wine and use a wooden spoon to scrap any bits and flavor from the sides and bottom of the pot. Stir in the veggie broth, worchestire sauce, bay leaves, thyme, and black pepper. Bring the mixture to a simmer, cover, and cook for 30 minutes. Stir every few minutes.
- Pre-heat the oven to 400 degrees F. Brush or spray the slices of bread with oil or cooking spray and place on a baking sheet. Toast for 10 minutes, flipping halfway through. You want the bread to be lightly toasted. Once done, set aside.
- Season soup to taste with additional salt and pepper as needed. Ladle the soup into oven proof bowls, top with the toasted bread, and even sprinkle the cheese across the 4 bowls. Place the bowls on a large baking tray and broil in the oven until the cheese is melted and bubbling around the sides.**
- Serve immediately and ENJOY!
Nutrition Facts : ServingSize one bowl, Calories 588 calories, Sugar 15.7 g, Sodium 2642.4 mg, Fat 30 g, SaturatedFat 11.1 g, TransFat 0 g, Carbohydrate 63.4 g, Fiber 5.2 g, Protein 18.1 g, Cholesterol 45 mg
SOURDOUGH BREAD BOWLS
From http://cooklikeyourgrandmother.com/2008/09/how-to-make-sourdough-bread-bowls/ This takes some work, so if you're not used to making bread from scratch check out the blog this recipe came from. He shows pics guiding you through every step! The more you do it, the easier and tastier it gets! I use 1 1/2 c whole wheat flour and 1 1/2 c unbleached white flour (to make the 3 cups of flour the bread bowls call for) to make this a little healthier. Also, I've found Zaar Recipe #174621 is a great filler for these bread bowls! Prep time includes rising time but not included is the 2-3 days for the sourdough starter.
Provided by allona519
Categories Sourdough Breads
Time 4h45m
Yield 4 bread bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- For the sourdough starter:.
- In a medium bowl, stir the yeast into the lukewarm water. Let the mixture activate (should take about 15 minutes to bubble). Add the bread flour and stir. Cover with a dish towel and let sit for 2-3 days. It's best if you store the starter where the room temperature is warm (80-85 degrees). To keep the starter going, you have to "feed" it. For each 1 cup you take out, replace with 1/2 cup water and 1 cup flour.
- For the bread bowls:.
- Combine the flour and salt in a large mixing bowl. Make a well in the center.
- Give the starter a good stir as it separates after sitting a while. Add the cup of starter and the 1/2 cup of water to the flour and stir until it forms a rough dough. You will probably need to use your hands to work the dough until it comes together into a ball.
- On a clean work surface, lightly cover with flour and roll the dough in it. Knead until the dough is smooth, elastic, and satiny.
- Place the dough in a lightly oiled bowl to rise. Cover with a clean dish towel and place in a warm place until the dough has doubled in size (about 2 hours).
- Remove the dough from the bowl and punch it down to knock most of the volume out of it.
- Then knead the bread briefly, just to get it back into a nice ball shape.
- Cut the dough in half, then cut each piece in half again.
- Knead each of the pieces just until they're round again. Form the pieces of dough into ball shapes and tuck any loose edges or seams underneath.
- Place the dough balls on an ungreased baking sheet as far apart as you can.
- Put the baking sheet somewhere warm to let the dough rise a second time until doubled in size (about 1 1/2 hours).
- Bake at 425 degrees for 15 minutes, then at 375 degrees for another 30 minutes. When done, they will make a hollow sound when you tap them on the bottom.
- Cut a circle in the top and hollow out much of the bread inside to make room for some delicious soup!
Nutrition Facts : Calories 518.5, Fat 1.5, SaturatedFat 0.2, Sodium 1751.6, Carbohydrate 108.2, Fiber 4.3, Sugar 0.4, Protein 15.4
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