Vegetables & Sides

Mixed Onion Soup in Sourdough Bread Bowls

Name: Mixed Onion Soup in Sourdough Bread Bowls
Total time: 156 min
Yield: 4 servings
Cuisine: Vegetables & Sides
Ingredients: 4 round sourdough bread loaves; 1/4 cup butter (plus more for brushing); 2 1/2 cups leeks (sliced); 2 1/2 cups red onions (sliced); 2 1/2 cups white onions (sliced); 1/4 cup shallots (sliced); 2 cloves garlic (minced); 1 Tbsp all-purpose flour; 6 Tbsp dry sherry; 5 cups low-sodium chicken broth; 1 1/4 cups heavy cream; 7 sprigs fresh thyme; 1 1/2 tsp fresh rosemary (chopped); salt and pepper to taste

A rich caramelized mixed-onion soup with sherry and fresh herbs, served in crisp sourdough bread bowls.

156 minutes

Serves 4

Dinner

Contains common allergens

Dairy Wheat

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Instructions

7 steps

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
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
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
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
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
Stir in the heavy cream and simmer until slightly thickened, about 15 minutes. Season with salt and pepper to taste.
7
Set a bread bowl on each plate with its lid alongside, ladle the hot soup into the bowls, and serve immediately.

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