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Receta Mixed Onion Soup In Sourdough Bread Bowls

by Global Cookbook

Ingredientes

4 x round sourdough loaves - (8 ounce ea) 1/4 c. butter - (1/2 stick) melted, plus 1/4 c. butter - (1/2 stick) 2 1/2 c. minced white onions 2 1/2 c. minced leeks/ white and pale green parts 2 1/2 c. minced red onions 6 lrg garlic cloves chopped 1 lrg shallot minced 2 Tbsp. all-purpose flour

1 1/4 c. dry Sherry 7 c. chicken stock     (or possibly canned low-salt chicken broth) 1 1/2 tsp chopped fresh thyme 1 1/2 tsp chopped fresh rosemary 1/2 c. whipping cream     Salt to taste     Freshly-grnd black pepper to taste

Direcciones

1. Preheat oven to 350 degrees. Cut 1/2 inch to 3/4 inch off top of bread loaves. Scoop out bread, leaving 1/2-inch-thick shell. Generously brush inside of bread bowls and lids with melted butter. Place bread bowls and lids, buttered-side up, directly on oven rack; bake till crisp, about 20 min. Remove from oven; set aside.
2. Heat 1/4 c. butter in heavy large pot over medium-high heat. Add in white onions, leeks, red onions, garlic and shallot to pot. Cook till vegetables are dark brown, stirring occasionally, about 25 min. Add in flour and stir 1 minute. Gradually fold in Sherry. Boil mix till very thick, scraping up browned bits, about 5 min.
3. Gradually fold in stock; add in thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 30 min. Add in cream; simmer till slightly thickened, about 15 min. Season with salt and pepper.
4. Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.
5. This recipe yields 4 servings.

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