Prep 20 mins
Cook 2 hrs 16 mins
This is a recipe from Caesars Palace that we had for my birthday at the Bacchanal Room in Atlantic City. It is wonderful.
- 1⁄4 cup butter, melted
- 2 1⁄2 cups white onions, chopped
- 2 1⁄2 cups leeks, chopped (white and pale green parts only; about 3 medium)
- 2 1⁄2 cups red onions, chopped
- 1 large shallot, chopped
- 2 tablespoons all-purpose flour
- 6 cloves garlic, minced
- 1 1⁄4 cups dry sherry
- 7 cups chicken stock or 7 cups low sodium chicken broth
- 1 1⁄2 teaspoons fresh thyme, minced
- 1 1⁄2 teaspoons fresh rosemary, minced
- 1⁄2 cup whipping cream
- 4 small sourdough bread rounds (for the bowls)
- Preheat oven to 350
- Cut 1/2 inch to 3/4 inch off top of the bread loaves.
- Scoop out bread leaving 1/2 inch thick shell.
- Generously brush inside of bread bowls with melted butter.
- Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp about 20 minutes.
- 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.
- Add flour and stir for 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 a boil.
- Reduce heat to med.-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 placing the bread lid alongside. Ladle soup into the bread bowl and serve.