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Mixed Onion Soup in Sourdough Bread Bowls

Source of Recipe


Bacchanal Room, Las Vegas, NV






List of Ingredients



• Four 8-ounce round sourdough loaves
  
• 1/4 cup (1/2 stick) butter, melted
  
• *
  
• 1/4 cup (1/2 stick) butter
  
• 2-1/2 cups chopped white onions
  
• 2-1/2 cups chopped leeks (white and pale green parts only, about 3 medium)
  
• 2-1/2 cups chopped red onions
  
• 6 large cloves garlic, minced
  
• 1 large shallot, chopped
  
• 2 Tbsp all-purpose flour
  
• 1-1/4 cups dry Sherry
  
• 7 cups chicken stock or canned low-salt chicken broth
  
• 1-1/2 tsp minced fresh thyme
  
• 1-1/2 tsp minced fresh rosemary
  
• 1/2 cup whipping cream
  






Instructions



1. Preheat oven to 350 degrees (F). Cut 1/2-inch to 3/4-inch off the tops of the bread loaves. Scoop out bread, leaving a 1/2-inch-thick shell. Generously brush inside of bread bowls and lids with the melted butter. Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside.
   
   
2. Melt 1/4 cup butter in a heavy large pot over medium-high heat. Add white onions, leeks, red onions, garlic and shallot to pot. Cook until vegetables are dark brown, stirring occasionally, about 25 minutes. Add flour and stir 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 boil.
   
   
3. Reduce heat to medium-low and simmer soup for 30 minutes. Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
   
   Place one bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.
   
   Serves 4