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French Onion Soup Bombs

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Servings
8
Prep Time
20 minutes
Cook Time
1 hour
Featuring

Aroma® 20-Cup (Cooked) Rice & Grain Multicooker ARC-5200SB (Also on Amazon)

Aroma® DoveWare® Ceramic Casserole Dish ADC-203R (Also on Amazon)

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Ingredients

  • 1 can flaky biscuit dough (8 biscuits)
  • 2 tbsp butter
  • 2 medium onions, thinly sliced
  • 2 sprigs of thyme
  • salt & pepper, to taste
  • ¼ cup red wine
  • ¼ cup flour
  • 2 cloves garlic, minced
  • 2 cups vegetable stock
  • 1 cup Swiss cheese, shredded
  • 8 slices mozzarella
  • chopped parsley, to garnish

Directions

  1. Preheat your oven to 350°F.
  2. Shape each biscuit into a small ball and bake according to package instructions in a casserole dish until golden brown.
  3. While the biscuits are cooling, prepare the soup.
  4. Heat butter in a pot and sauté onion and thyme until soft and caramelized.
  5. Add wine and let it simmer briefly.
  6. Stir in flour and garlic, cook until fragrant.
  7. Pour in vegetable stock, stir, and let it thicken for a few minutes.
  8. Turn off the heat and set aside.
  9. Hollow out the middle of each roll carefully.
  10. Sprinkle Swiss cheese into the hollowed rolls.
  11. Place the rolls in the casserole dish and bake at 350°F for 7 minutes to melt the cheese.
  12. Remove from the oven and spoon soup into each roll.
  13. Top each roll with a slice of mozzarella and bake for an additional 5-7 minutes until cheese is melted.
  14. Remove from the oven, let cool briefly, garnish with parsley, and serve.

Recipe inspiration from Delish

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