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: ¼ cup butter, melted; 2 ½ cups white onions, chopped; 2 ½ cups leeks, chopped (white and pale green parts only; about 3 medium); 2 ½ cups red onions, chopped; 1 large shallot, chopped; 2 tablespoons all-purpose flour; 6 cloves garlic, minced; 1 ¼ cups dry sherry; 7 cups chicken stock or 7 cups low sodium chicken broth; 1 ½ teaspoons fresh thyme, minced; 1 ½ teaspoons fresh rosemary, minced; ½ cup whipping cream; 4 small sourdough bread rounds (for the bowls)

Servings: persons

¼ cup butter, melted
2 ½ cups white onions, chopped
2 ½ cups leeks, chopped (white and pale green parts only; about 3 medium)
2 ½ cups red onions, chopped
1 large shallot, chopped
2 tablespoons all-purpose flour
6 cloves garlic, minced
1 ¼ cups dry sherry
7 cups chicken stock or 7 cups low sodium chicken broth
1 ½ teaspoons fresh thyme, minced
1 ½ teaspoons fresh rosemary, minced
½ cup whipping cream
4 small sourdough bread rounds (for the bowls)

1
Preheat oven to 350
2
Cut 1/2 inch to 3/4 inch off top of the bread loaves.
3
Scoop out bread leaving 1/2 inch thick shell.
4
Generously brush inside of bread bowls 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 and set aside.
7
Melt 1/4 cup butter in a heavy, large pot over med.-high heat.
8
Add white onions, leeks, red onions, garlic and shallots to the pot.
9
Cook until the vegetables are dark brown, stirring occasionally, about 25 minutes.
10
Add flour and stir for 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 a boil.
14
Reduce heat to med.-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 placing the bread lid alongside.
18
Ladle soup into the bread bowl and serve.

1056

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ¼ cup butter, melted, 2 ½ cups white onions, chopped, 2 ½ cups leeks, chopped (white and pale green parts only; about 3 medium), 2 ½ cups red onions, chopped, 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.

That's it — enjoy your meal!

Mixed Onion Soup in Sourdough Bread Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions