Not too long ago, I had lunch at the local “Panera Bread” where I enjoyed a delightful French Onion Soup served in a Bread Bowl.
French Onion Soup in Sourdough Bread Bowl
- 4 8-ounce round sourdough loaves
- 1/4 cup butter, melted
- 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
Preheat oven to 350°F.
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 until crisp, about 20 minutes.
Remove from oven; set aside.
Melt 1/4 cup butter in heavy large pot over medium-high heat.
Add white onions, leeks, red onions, garlic and shallot to pot.
Cook until vegetables are dark brown, stirring occasionally, about 25 minutes.
Add flour and stir 1 minute. Gradually mix in Sherry.
Boil mixture until very thick, scraping up browned bits, about 5 minutes.
Gradually mix in stock; add thyme and rosemary and bring to boil.
Reduce heat to medium-low and simmer 30 minutes.
Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
Place 1 bread bowl on each plate.
Place bread lid alongside.
Ladle soup into bread bowls and serve.