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Рецепт Mixed Onion Soup In Sourdough Bread Bowls
by Global Cookbook

Mixed Onion Soup In Sourdough Bread Bowls
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Ингредиенты

  • 4 x round sourdough loaves - (8 ounce ea)
  • 1/4 c. butter - (1/2 stick) melted, plus
  • 1/4 c. butter - (1/2 stick)
  • 2 1/2 c. minced white onions
  • 2 1/2 c. minced leeks/ white and pale green parts
  • 2 1/2 c. minced red onions
  • 6 lrg garlic cloves chopped
  • 1 lrg shallot minced
  • 2 Tbsp. all-purpose flour
  • 1 1/4 c. dry Sherry
  • 7 c. chicken stock
  •     (or possibly canned low-salt chicken broth)
  • 1 1/2 tsp chopped fresh thyme
  • 1 1/2 tsp chopped fresh rosemary
  • 1/2 c. whipping cream
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Инструкции

  1. Preheat oven to 350 degrees. 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 till crisp, about 20 min. Remove from oven; set aside.
  2. Heat 1/4 c. butter in heavy large pot over medium-high heat. Add in white onions, leeks, red onions, garlic and shallot to pot. Cook till vegetables are dark brown, stirring occasionally, about 25 min. Add in flour and stir 1 minute. Gradually fold in Sherry. Boil mix till very thick, scraping up browned bits, about 5 min.
  3. Gradually fold in stock; add in thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 30 min. Add in cream; simmer till slightly thickened, about 15 min. Season with salt and pepper.
  4. Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.
  5. This recipe yields 4 servings.