Onion Soup in Bread Bowls Recipe

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 Recipe

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

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.
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.