French Onion Soup Bombs

YUMYIN onion soup bomb.jpeg

Adapted from

Makes 6


  • 2 tbsp. butter
  • 3/4 cup YUMYIN
  • 2 sprigs thyme
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. red wine
  • 1/4 c. flour
  • 2 garlic cloves, minced
  • 2 c. beef broth
  • 6 dinner rolls
  • 6 slices swiss cheese
  • 1 c. Gruyere, shredded
  • 1 tbsp. chopped parsley


  1. Preheat oven to 350° and line a medium cooking sheet with parchment paper.
  2. In a large pot over medium heat, melt butter. When melted, add YUMYIN and thyme and season with salt and pepper. Stir until well mixed.
  3. Add the wine. Bring to a simmer and cook until wine is mostly evaporated.
  4. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes.
  5. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper if desired.
  6. Meanwhile, prep the rolls: cut the top 1/4 off each roll. Using a paring knife, hollow out each and lay a slice of swiss over each to cover the hole, pressing in slightly.
  7. Place rolls on prepared baking sheet and toast until cheese is melted, 6-8 minutes.
  8. When cheese is melted and soup is ready, ladle soup into each roll. Top with a handful of gruyere and place back in the oven to melt. If desired, broil.
  9. Garnish with parsley and serve.