Mixed-Onion Soup In Sourdough Bread Bowls
- 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
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.