Soup soaked bread, caramelized onions and tangy, melted gruyere cheese transform French Onion Soup into a shareable, crowd pleasing pull apart bread!
Course Appetizer
Cuisine American
Keyword french onion appetizer, french onion soup bread, pull apart bread
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Calories 569kcal
Author Lauren
Ingredients
1largeFrench sourdough loaf
3largesweet onions
3tablespoonolive oil
3tablespoonunsalted butter
2cupswiss or gruyerefresh grated
¾cupbeef consommé
2teaspoonkosher salt
Instructions
Slice onions in ¼" half-moon slices. Heat a large sauté pan on medium. Melt butter and olive oil together. Working in three rounds, layer sliced onions and sprinkle with salt. Let simmer for 5 minutes on medium, then turn heat to low. Let simmer for 10 minutes before stirring.
Cook onions until caramelized and browning. Add beef consommé and reduce over medium heat for 3 to 5 minutes, stirring continuously. There should be some liquid, but thickened.
Slice bread crosswise in 1" squares. Stuff the cracks with soup and onion mixture. Spread any addition soup and onion mixture over the top. Repeat with grated cheese.
Bake at 425°F for 15 minutes, uncovered, in a dutch oven, cast iron pan, or high lipped baking dish. Finish by broiling on high for 5 minutes.
Notes
Line the pan or baking dish with a piece of parchment paper for easier removal from the hot pan.
To make this recipe even faster, you can cook the onions in advance.