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Mixed Onion Soup in Sourdough Bread Bowls
Serves 4

4 8-ounce round sourdough bread loaves
1/4 cup butter, melted

1/4 cup butter
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
1 large shallot, chopped
2 Tbsp all-purpose flour
6 large garlic cloves, minced
1 1/4 cups dry sherry
7 cups chicken stock or canned low salt chicken broth
1 1/2 tsp minced fresh thyme
1 1/2 tsp minced fresh rosemary
1/2 cup whipping cream

Preheat oven to 350F. 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. Sprinkle with grated
cheese if desired.


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