mini onion soup bread bowls mini onion soup bread bowls Israeli Kitchen This soup gets its incredible aroma and sweet and savory flavor from a boat-load of onions, fried to a golden, caramelized state, encased in a fresh bread bowl. (Photo: Sarah F. Berkowitz)

Mini onion soup bread bowls

These hearty little bread and soup appetizers serve up comfort food in style.

  • Yield: 19 mini bowls
  • Prep time: 45 minutes
  • Cook time: 25 minutes

If you weren’t born yesterday (in the culinary world), you know that nothing smells better than onions frying in a pan. There have been many a time when I’ve fooled visitors to the house into thinking all manner of culinary goodies were coming out of my kitchen when it was only a bunch of sliced onions frying away.

This soup gets its incredible aroma and sweet and savory flavor from a boat-load of onions, fried to a golden, caramelized state, with some rich sour cream and cheddar to top it all off. No fooling here – it smells great, looks great and tastes divine.


    Bread bowls:

  • 3 pounds frozen raw dinner rolls (38 total)
  • Soup:

  • 2 tablespoons olive oil
  • 6 medium onions
  • 1 tablespoon soy sauce
  • 2 tablespoons onion soup mix
  • 1 cup sour cream
  • 1 cup shredded cheddar
  • Topping for rolls:

  • 1/4 cup olive oil
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dill
  • 1 teaspoon garlic powder


Place 19 muffin liners into muffin tin. Place two frozen dinner rolls in each liner, and cover with plastic wrap sprayed with non-stick spray. Set aside for 2 hours.

(*You can also make your own dough with this recipe, place two balls half the size of ping pongs into each muffin liner, and proceed with directions.)

Heat 2 tablespoons oil in a medium pot.

Slice onions into half rings, and sauté for 20-30 minutes or until golden and fragrant.

Add 6 cups water, consommé and soy sauce. Bring to a boil, reduce heat, and simmer 30 minutes.

When dinner rolls have puffed up, preheat oven to 350° F.

Mix olive oil with spices and use a pastry brush to coat the tops of the rolls.

Bake 20 minutes.

Remove rolls from oven and place on wire rack to cool for 10 minutes.

When slightly cooled, take a knife and cut a deep round chunk off the top of the roll. Remove and set aside (for snacking – chef’s privilege). You should have a roll with a hollowed out top, leaving a lining of bread all around.

Hollowed-out muffins become delicious bread bowls.Hollowed-out muffins become delicious bread bowls. (Photo: Sarah F. Berkowitz)

Place rolls back in oven for 7-10 minutes to crisp up.

Remove from oven, fill with soup, and garnish with a teaspoon of sour cream and a sprinkling of cheddar.

Related Topics: Appetizers, Baking

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen