Mixed Onion Soup in Sourdough Bread Bowls

JANIC412's Note:

This is a recipe from Caesars Palace that we had for my birthday at the Bacchanal Room in Atlantic City. It is wonderful.

• Total Time: 2 hrs 36 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs 16 mins

Ingredients:

Servings: 4

• ¼ cup butter , melted
• 2 ½ cups white onions , chopped
• 2 ½ cups leeks , chopped (white and pale green parts only; about 3 medium)
• 2 ½ cups red onions , chopped
• 1 large shallot , chopped
• 2 tablespoons all-purpose flour
• 6 cloves garlic , minced
• 1 ¼ cups dry sherry
• 7 cups chicken stock or 7 cups low sodium chicken broth
• 1 ½ teaspoons fresh thyme , minced
• 1 ½ teaspoons fresh rosemary , minced
• ½ cup whipping cream
• 4 small sourdough bread rounds (for the bowls)

Directions:

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