I couldn’t help myself. It’s super bowl weekend so I came up with a witty and fitting title for this blog post! Aren’t I smart? 🙂 I haven’t done a blow by blow (or is it play by play for superbowl?) take of making a single dish in a while so I thought why not use this weeks blue apron french onion soup in a sourdough bread bowl to get back into the swing of things. You can get the recipe from blue apron right here. If you’re having a quiet super bowl night in why not make this delicious soup?

Let us begin! Not too many ingredients for this. Sourdough boules not pictured below.

Let the caramelization begin…

More and more caramelization…

Time to add in vegetable demi-glace, parmesan cheese, a pinch of gruyere, water, salt, pepper and parsley.

Get your bread bowls ready for round 1 and round 2 of the oven

Voila! French onion soup in a sourdough bread bowl.

The soup was rich and tasty and the onions were nice and sweet as expected. The salad that went with the dish was simple with a tangy vinaigrette to offset the sweetness of the soup.

Couple of quick additions to the recipe instructions:

1. Use a large pot to caramelize your onions. Two large onions makes a lot of onion slices even if they do reduce down significantly after caramelization.
2. Don’t worry if your onions take longer to cook than what the instructions say. I had to give it an extra 20 minutes to get them to the right sweet caramelized level.
3. This recipe has a lot of gruyere cheese in it. Use as much or as little as you like.
4. It might make sense to add a little more water. Maybe 3-3.5 cups instead of 2.5 cups described? The soup was tasty but the onion to liquid ratio seemed a little off.

Have a great Sunday night folks and Go Seahawks!!

Oh and Bon-Apetit!