&noscript=1 />
recipe_448

Onion Soup in Bread Bowls

Prep Time:
25 minutes

Cook Time:
55 minutes

Servings:
4 servings

Prep Time:
25 minutes

Cook Time:
55 minutes

Servings:
4 servings

Onion Soup in Bread Bowls

INGREDIENTS

Onion Soup in Bread Bowls

  • 1/4 C. (50 mL) Crisco® All-Vegetable Shortening
  • 2 1/2 C. (500-125 mL) chopped white onions
  • 2 1/2 C. (625 mL) chopped leeks (white and pale green parts only) about 3 medium
  • 2 1/2 C. (625 mL) chopped red onions
  • 6 cloves garlic, minced
  • 1 shallot, chopped
  • 2 Tbsp. (30 mL) all-purpose flour
  • 7 cans chicken stock or canned low-salt chicken broth
  • 1 1/2 (7 mL) minced fresh thyme
  • 1 1/2 tsp. (7 mL) minced fresh rosemary
  • 4 small round sourdough loaves

DIRECTIONS

  1. Heat oven to 350°F (175ºC). Cut 1/2” (1.3 cm) to 3/4”  (2 cm) off top of bread loaves. Scoop out bread, leaving 1/2“-thick (2.5 cm) shell. With fingers, press along inside of each loaf to firm. Generously spray inside of bread bowls and lids with a no-stick cooking spray. Place bread bowls and lids, sprayed side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside.
  2. Melt 1/4 C. (50 mL) of shortening 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 15 minutes. Add flour and stir for 2 to 3 minutes, scraping up browned bits. Gradually mix in stock; add thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer for 20 minutes. Season with salt and pepper. Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.