Mixed Onion Soup In Sourdough Bread Bowls

Total Time: 2 hrs 36 mins Preparation Time: 20 mins Cook Time: 2 hrs 16 mins

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 2 1/2 cups onions, chopped
• 2 1/2 cups leeks, chopped ( 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)

Recipe

• 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 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.