Reservations

Reservations

Guests can make a reservation by calling Bread Bar Guelph at 519-767-2999. For smaller parties you can also make a reservation online. Please note that reservations are not necessary but are recommended for weekend nights and Sunday Brunch. Tables will be available for walk ins on a first-come, first served basis. 

For a special event booking or reservation of 14 or more please email guelph@breadbar.ca

All parties 10 and over are subject to an auto gratuity of 15%. Reservations will be held for a maximum of 20 min, please call the restaurant if you need to make any last minute changes to a party.

While we will do everything we can to accommodate any requests you may have with regard to your preferred seating arrangement, we regret that we are not able to offer reservations for tables on the patio.

Thank you, we look forward to serving you soon. 

Make a Reservation

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Breadbar frenchonionsoup

French Onion Soup

Ingredients

  • 3 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 3 lbs medium yellow onions (about 5), thinly sliced
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1tbsp all-purpose flour
  • 8 cups beef stock (see recipe, page 296 of our cookbook)
  • 2 cups local dry red wine
  • Salt and freshly cracked black pepper
  • 2 cups cubed baguette, toasted
  • 4 ½ cups shredded Gruyère cheese (about 1 lb)
  • 2 tsp minced fresh thyme 

Directions

In a large, heavy pot, heat butter and oil over medium-low heat. Add onions, cover and cook, stirring occasionally, until softened and translucent, about 20 minutes. Increase heat to medium-high and add sugar and salt; sauté, scraping up any brown bits from the bottom of the pot, until onions are softened and a deep, rich brown, about 15 minutes.

Reduce heat to medium, sprinkle with flour and cook, stirring constantly, for 2 to 3 minutes. Gradually whisk in 2 cups of the stock, then add the remaining stock and wine. Season to taste with salt and pepper. Simmer for about 30 minutes to blend the flavours. Taste and adjust seasoning with salt and pepper, if necessary.

Preheat oven to 425°F. Divide baguette cubes among 8 individual ovenproof bowls. Fill bowls with onion soup and sprinkle each with a thick layer of cheese. Set bowls on a large rimmed baking sheet. Bake until cheese is browned, about 8 minutes. Garnish with thyme.

Serves 8.



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