Mixed Onion Soup In Sourdough Bread Bowls Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350
• 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.

Steps:

• This is a easy blender recipe, so get out that trusty blender!
• Combine into blender the sugar, milk, onion soup mix, and butter.
• Blend together for a few seconds.
• Soften the yeast in the warm water.
• Add into blender while still warm.
• Mix for a few seconds.
• Pour mixture into a bowl.
• Combine the flour with the mixture, mix well.
• Cover the bowl and let rise in a warm place for 45 minutes.
• Stir the batter down, beating very well.
• Pour into a greased 1 1/2-quart casserole dish.
• Let the dough rise until doubled in size.
• Bbake at 375°F for a hour.

Steps:

• Combine onion, beef bouillon, onion powder, salt, and pepper. Store in an airtight container.