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Oct 11, 2011 10:05 AM

Bread Bowls

Does anyone have a good recipe for bread bowls? The kind you hollow out and fill with soup. I want to serve french onion soup in them. I know I could use a random bread recipe, but want to know if anyone has a specific recipe they use for this application.


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  1. I wonder if the bread will absorb most of the broth? I've seen thicker soups and chili in bread, but never this. I also wonder how well the bread will survive the oven when the cheese on top needs to be melted.

    3 Replies
    1. re: monavano

      I've done breadbowls for french onion soup before, they work out really well actually. I always just do a sourdough though. :)

      1. re: tzurriz

        Good to know. I like my apilco crocks ;-)
        That, and I don't want to wait until the end to eat my bread/crouton!

        1. re: tzurriz

          I've used the Artisan Bread in 5 master subbing in 2 c white whole wheat for a bread bowl for french onion soup, too. It's kind of amazing, but it worked well.

      2. I've found that they work best for cream based soups, like clam chowder, baked potato soup, etc. But french onion soup works well, too. I always use a sour dough to start off though

          1. I do sourdough mini-boules for soup or chili, but basically any crusty, sturdy bread will work. The Tartine bread formula and method is a good one if you're into sourdough. One batch makes five or six mini boules.
            The No-Knead recipe would be a good one for this, too. If you reduce the hydration of the dough just a bit it will be easier to shape.