Mixed Onion Soup in Sourdough Bread Bowls

"This is a recipe from Caesars Palace that we had for my birthday at the Bacchanal Room in Atlantic City. It is wonderful."
 
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Ready In:
2hrs 36mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Preheat oven to 350
  • Cut 1/2 inch to 3/4 inch off top of the bread loaves.
  • Scoop out bread leaving 1/2 inch thick shell.
  • Generously brush inside of bread bowls with melted butter.
  • Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp about 20 minutes.
  • Remove from oven and set aside. Melt 1/4 cup butter in a heavy, large pot over med.-high heat. Add white onions, leeks, red onions, garlic and shallots to the pot. Cook until the vegetables are dark brown, stirring occasionally, about 25 minutes.
  • Add flour and stir for 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 a boil.
  • Reduce heat to med.-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 placing the bread lid alongside. Ladle soup into the bread bowl and serve.

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