Prep Time 30 min
Cook Time 40 Min
Servings 4
Difficulty Easy

Ingredients

  • 4 small round sourdough loaves
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 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
  • 6 cloves garlic
  • 1 large shallot
  • 2 tbsps. all-purpose flour
  • 3 (32 oz.) containers lower sodium chicken broth
  • 1 1/2 tsps. minced fresh thyme
  • 1 1/2 tsps. minced fresh rosemary

Directions

  • Step 1

    HEAT oven to 350°F. Cut 1/2-inch to 3/4-inch off top of bread loaves. Scoop out bread, leaving 1/2-inch-thick shell. With fingers, press along inside of each loaf to firm. Generously spray inside of bread bowls and lids with no-stick cooking spray.

  • Step 2

    PLACE bread bowls and lids, sprayed side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside.

  • Step 3

    MELT 1/4 cup shortening in heavy large pot over medium-high heat. Add white onions, leeks, red onions, garlic and shallot. Cook until vegetables are dark brown, stirring occasionally, about 15 minutes.

  • Step 4

    ADD flour; stir 2 to 3 minutes, scraping up browned bits. Gradually mix in stock; add thyme and rosemary; bring to boil. Reduce heat to medium-low; simmer 20 minutes. Season with salt and pepper.

  • Step 5

    PLACE 1 bread bowl on each plate. Place bread lid along side. Ladle soup into bread bowls; serve.

Serving size
(1/4 of recipe)

  • Calories 590
  • Calories from Fat130g
  • Total Fat 15g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 2310mg
  • Potassium 25mg
  • Total Carbohydrates 89g
  • Dietary Fiber 7g
  • Sugars 15g
  • Protein 25g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet