Mixed-Onion Soup In Sourdough Bread Bowls

Mixed-Onion Soup In Sourdough Bread Bowls
Mixed-Onion Soup In Sourdough Bread Bowls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    round sourdough loaves - (8 oz ea)

  • 1/4

    cup butter - (1/2 stick) melted, plus

  • 1/4

    cup butter - (1/2 stick)

  • 2 1/2

    cups chopped white onions

  • 2 1/2

    cups chopped leeks/ white and pale green parts

  • 2 1/2

    cups chopped red onions

  • 6

    large garlic cloves minced

  • 1

    large shallot chopped

  • 2

    tablespoons all-purpose flour

  • 1 1/4

    cups dry Sherry

  • 7

    cups chicken stock (or canned low-salt chicken broth)

  • 1 1/2

    teaspoons minced fresh thyme

  • 1 1/2

    teaspoons minced fresh rosemary

  • 1/2

    cup whipping cream

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Preheat oven to 350 degrees. Cut 1/2 inch to 3/4 inch off top of bread loaves. Scoop out bread, leaving 1/2-inch-thick shell. Generously brush inside of bread bowls and lids with melted butter. Place bread bowls and lids, buttered-side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside. Melt 1/4 cup butter in heavy large pot over medium-high heat. Add white onions, leeks, red onions, garlic and shallot to pot. Cook until vegetables are dark brown, stirring occasionally, about 25 minutes. Add flour and stir 1 minute. Gradually mix in Sherry. Boil mixture until very thick, scraping up browned bits, about 5 minutes. Gradually mix in stock; add thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve. This recipe yields 4 servings.

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