Mixed Onion Soup in Sourdough Bread Bowls

Instructions

1. 1

   Preheat the oven to 350°F. Cut 1/2 to 3/4 inch off the top of each sourdough loaf and scoop out the insides, leaving a 1/2-inch-thick shell. Generously brush the inside of each bread bowl and the underside of each lid with melted butter.

2. 2

   Place the bread bowls and lids buttered-side up directly on the oven rack and bake until crisp, about 20 minutes. Remove and set aside.

3. 3

   Melt 1/4 cup butter in a heavy large pot over medium-high heat. Add the leeks, red onions, white onions, shallots, and garlic. Cook, stirring occasionally, until the vegetables are deeply browned, about 25 minutes.

4. 4

   Sprinkle in the flour and stir for 1 minute, then gradually stir in the sherry. Boil, scraping up the browned bits, until very thick, about 5 minutes.

5. 5

   Gradually stir in the chicken broth, then add the thyme and rosemary and bring to a boil. Reduce the heat to medium-low and simmer 30 minutes.

6. 6

   Stir in the heavy cream and simmer until slightly thickened, about 15 minutes. Season with salt and pepper to taste.

7. 7

   Set a bread bowl on each plate with its lid alongside, ladle the hot soup into the bowls, and serve immediately.