Mixed-Onion Soup in Sourdough Bread Bowls Recipe

Name: Mixed-Onion Soup in Sourdough Bread Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 8-ounce round sourdough loaves; 1/4 cup butter, melted; 1/4 cup 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 garlic cloves, minced; 1 large shallot, chopped; 2 tablespoons all purpose flour; 1 1/4 cups dry Sherry; 7 cups chicken stock or canned low-salt chicken broth; 1 1/2 teaspoons minced fresh thyme; 1 1/2 teaspoons minced fresh rosemary; 1/2 cup whipping cream

Servings: persons

4 8-ounce round sourdough loaves
1/4 cup butter, melted
1/4 cup 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 garlic cloves, minced
1 large shallot, chopped
2 tablespoons all purpose flour
1 1/4 cups dry Sherry
7 cups chicken stock or canned low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh rosemary
1/2 cup whipping cream

1
Preheat oven to 350F.
2
Cut 1/2 inch to 3/4 inch off top of bread loaves.
3
Scoop out bread, leaving 1/2-inch-thick shell.
4
Generously brush inside of bread bowls and lids with melted butter.
5
Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp, about 20 minutes.
6
Remove from oven; set aside.
7
Melt 1/4 cup butter in heavy large pot over medium-high heat.
8
Add white onions, leeks, red onions, garlic and shallot to pot.
9
Cook until vegetables are dark brown, stirring occasionally, about 25 minutes.
10
Add flour and stir 1 minute.
11
Gradually mix in Sherry.
12
Boil mixture until very thick, scraping up browned bits, about 5 minutes.
13
Gradually mix in stock; add thyme and rosemary and bring to boil.
14
Reduce heat to medium-low and simmer 30 minutes.
15
Add cream; simmer until slightly thickened, about 15 minutes.
16
Season with salt and pepper.
17
Place 1 bread bowl on each plate.
18
Place bread lid alongside.
19
Ladle soup into bread bowls and serve.

1374

kcal

Calories

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 8-ounce round sourdough loaves, 1/4 cup butter, melted, 1/4 cup butter, 2 1/2 cups chopped white onions, and more.

Yes, Mixed-Onion Soup in Sourdough Bread Bowls falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mixed-Onion Soup in Sourdough Bread Bowls

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