Mixed Onion Soup In Sourdough Bread Bowls Recipes

MIXED ONION SOUP IN SOURDOUGH BREAD BOWLS

Steps:

• 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.