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Onion Soup in Bread Bowls




Source of Recipe


crisco






List of Ingredients



• 1/4 cup (1/4 stick) Butter Flavor Crisco®
  
• 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 garlic cloves, minced
  
• 1 large shallot, chopped
  
• 2 tablespoons Pillsbury BEST® all-purpose flour
  
• 7 cups chicken stock or canned low-salt chicken broth
  
• 1 1/2 teaspoons minced fresh thyme
  
• 1 1/2 teaspoons minced fresh rosemary
  
• 4 small round sourdough loaves
  






Instructions



1. Preheat oven to 350°F. Cut 1/2 inch to 3/4 inch off top of bread loaves. Scoop out bread, leaving 1/2-inch-thick shell. With fingers, press along inside of each loaf to firm. Generously spray inside of bread bowls and lids with Crisco No-Stick Cooking Spray. Place bread bowls and lids, sprayed side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside.
   
2. Meanwhile melt 1/4 cup Butter Flavor Crisco in 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 15 minutes. Add Pillsbury BEST flour and stir 2-3 minutes, scraping up browned bits. Gradually mix in stock; add thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Season with salt and pepper. Place 1 bread bowl on each plate. Place bread lid along side. Ladle soup into bread bowls and serve.
   






Final Comments


Serves 4