Not too long ago, I had lunch at the local bistro “Panera Bread” where I enjoyed a delightful French Onion Soup served in a Bread Bowl.
Panera Bread’s recipes are available on-line, but I found this one on Epicurious.com which I decided to share. It is as follows:
Produces 4 servings:
- 4 8-ounce round sourdough loaves
- 1/4 cup butter, melted
- 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 large garlic cloves, minced
- 1 large shallot, chopped
- 2 tablespoons all purpose flour
- 1 1/4 cups dry Sherry
- 7 cups chicken stock or canned low-salt chicken broth
- 1 1/2 teaspoons minced fresh thyme
- 1 1/2 teaspoons minced fresh rosemary
- 1/2 cup whipping cream
- Preheat 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.
- Generously brush inside of bread bowls and lids with melted butter.
- Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp, about 20 minutes.
- Remove from oven; set aside.
- Melt 1/4 cup butter 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 25 minutes.
- Add flour and stir 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 boil.
- Reduce heat to medium-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.
- Place bread lid alongside.
- Ladle soup into bread bowls and serve.
See it on epicurious.com.