Lunch: Onion Soup Pull-Apart Bread

Recipe by Joanna Saltz Everyone knows the best part of a bowl of onion soup is the gigantic crouton floating in it. This pull-apart bread gives you all the joy without having the eat an actual bowl of soup.

Ingredients

1 tbsp. olive oil
2 large onions, thinly sliced
1 1/2 c. beef broth
2 tbsp. onion soup mix
1 loaf crusty bread, like Sourdough
2 c. shredded Swiss cheese

Instructions

In skillet, heat olive oil, and sauté onions until golden and caramelized, about 20 minutes. Set aside.
Preheat oven to 350 degrees F. In small bowl, mix broth and onion soup mix together, and set aside.
Slice top of bread long-ways and then cross-ways, being careful not to cut loaf all the way through. Gently open cuts of loaf. Pour broth mixture all over and into bread, making sure mixture makes it into crevices. Then cover bread with cheese, pushing cheese deep into the cuts, as well.
Move loaf to sheet pan, and bake for 20 minutes, until cheese is melted. Serve immediately.

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