Mixed Onion Soup in Sourdough Bread Bowls
- Ready In:
- 2hrs 36mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 59.14 ml butter, melted
- 591.47 ml white onions, chopped
- 591.47 ml leeks, chopped (white and pale green parts only; about 3 medium)
- 591.47 ml red onions, chopped
- 1 large shallot, chopped
- 29.58 ml all-purpose flour
- 6 clove garlic, minced
- 295.73 ml dry sherry
- 1656.13 ml chicken stock or 1656.13 ml low sodium chicken broth
- 7.39 ml fresh thyme, minced
- 7.39 ml fresh rosemary, minced
- 118.29 ml whipping cream
- 4 small sourdough bread rounds (for the bowls)
directions
- 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.
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