Mini French Onion Bread Bowls

READY IN: 45mins


  • 6 mini baguette rolls
  • 4tablespoonsbutter
  • 1 12 sweet onions, halved and sliced 1/4-inch thick
  • 2sprigsthyme
  • 2garlic cloves, minced
  • 2tablespoonsred wine
  • 14 cupbeef broth
  • 12 cupcream cheese, softened
  • 12 cupsour cream
  • 1cupgruyere cheese, shredded and divided
  • 12 teaspoonsalt (to taste)
  • 12 teaspoonpepper (to taste)
  • 6slicesemmenthaler cheese or 6 slicesswiss cheese

  • Cut a hole in each roll, leaving a 1/2-inch border. Slice the top in thirds for dipping, and hollow out remaining insides. Spray or brush with olive oil.
  • In a wide skillet on medium heat, melt butter. Add onions, thyme and a pinch of salt. Lower heat to medium-low and caramelize for 25 minutes, adding splashes of water if the bottom of the skillet browns too much. Add garlic and continue cooking 5 to 10 minutes until onions are golden and translucent. Raise heat to medium and add wine, cooking until almost dry, then add the broth. Reduce to one-third and remove from heat. In a medium mixing bowl, combine cream cheese, sour cream and 3/4 cup of the shredded Gruyere. Stir in caramelized onions and season to taste.
  • Fill each roll evenly with dip mixture, and bake for 5 to 6 minutes. Remove from oven, and top with remaining shredded Gruyere and a slice of cheese. Broil until golden and crisp, about 2 minutes.
  • Serve with toasted bread tops.
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