Onion Soup in Bread Bowls
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