Why You’ll Love This Mixed Onion Soup in Sourdough Bread Bowls Recipe
When the weather turns chilly, there’s nothing quite like a warm bowl of mixed onion soup served in a crusty sourdough bread bowl.
I love how the savory flavors blend together, creating a comforting hug in a bowl. The rich broth warms you from the inside out, while the bread bowl adds a delightful crunch.
It’s the perfect dish for cozy nights at home or impressing guests. Plus, who doesn’t enjoy dipping a piece of that sourdough into the soup?
This recipe isn’t just a meal; it’s an experience that warms both the heart and the soul.
Ingredients of Mixed Onion Soup in Sourdough Bread Bowls
When it comes to making a heartwarming bowl of Mixed Onion Soup in Sourdough Bread Bowls, gathering the right ingredients is half the battle. You want to make sure you have everything ready to go before you plunge into the cooking process.
So, let’s talk about what you’ll need to whip up this delightful dish. From the sweet flavors of various onions to the creamy finish, each ingredient plays an essential role in creating that comforting soup we all crave, especially on those chilly evenings.
Here’s what you’ll need:
- 1/4 cup butter, melted
- 2 1/2 cups white onions, chopped
- 2 1/2 cups leeks, chopped (white and pale green parts only; about 3 medium)
- 2 1/2 cups red onions, chopped
- 1 large shallot, chopped
- 2 tablespoons all-purpose flour
- 6 cloves garlic, minced
- 1 1/4 cups dry sherry
- 7 cups chicken stock or low sodium chicken broth
- 1 1/2 teaspoons fresh thyme, minced
- 1 1/2 teaspoons fresh rosemary, minced
- 1/2 cup whipping cream
- 4 small sourdough bread rounds (for the bowls)
Now, let’s chat about some of these ingredients. You might be wondering if you can swap out any of the onions for others. Honestly, you can get a little creative here. If you have some sweet onions lying around, toss those in!
Just remember that the variety of onions adds depth to the flavor, so if you decide to mix it up, keep that in mind. Also, if you’re not a fan of sherry, feel free to substitute it with white wine or even a splash of vinegar for that tangy kick.
Just don’t skimp on the sourdough bread; it’s the icing on the cake—or should I say, the bowl of soup? There’s just something magical about that crispy bread filled with warm, savory goodness.
How to Make Mixed Onion Soup in Sourdough Bread Bowls
Alright, let’s plunge into making that luscious Mixed Onion Soup in Sourdough Bread Bowls. First things first, preheat your oven to a cozy 350°F. While that’s warming up, grab your 4 small sourdough bread rounds. You’re going to want to cut off about 1/2 inch to 3/4 inch from the top of each round. This is where the magic happens—soup goes in and flavor comes out!
Once those tops are off, scoop out the insides, leaving about a 1/2 inch shell. Now, this is the fun part: take that 1/4 cup of melted butter and generously brush the inside of each bread bowl. You want them to be buttery and delicious, right? Place the bowls and their cute little lids, buttered side up, directly on the oven rack. Let them bake until they’re crisp, which should take about 20 minutes.
While those bread bowls are transforming into crispy vessels of joy, let’s work on the soup. In a heavy, large pot, melt 1/4 cup of butter over medium-high heat. Once it’s all melty and bubbly, toss in 2 1/2 cups each of chopped white onions, leeks, and red onions, along with 1 large chopped shallot and 6 minced garlic cloves.
Now, stir that mix around and let it cook until the vegetables turn a rich, dark brown—this should take about 25 minutes. The smell will be heavenly, and you might find yourself questioning why you haven’t made this before. After they’ve caramelized beautifully, sprinkle in 2 tablespoons of all-purpose flour and stir it for about a minute. Then, gradually mix in 1 1/4 cups of dry sherry. Let that boil for about 5 minutes until it thickens up nicely, scraping up any tasty bits stuck to the pot.
Next, you’ll want to gradually mix in 7 cups of chicken stock or low sodium chicken broth. Add in 1 1/2 teaspoons each of minced fresh thyme and rosemary, bringing the whole pot to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 30 minutes, giving the flavors time to mingle and get to know each other.
After that, stir in 1/2 cup of whipping cream, letting it simmer for another 15 minutes until slightly thickened. Season it with salt and pepper to taste. When your bread bowls are ready and that soup is bubbling away, place a bread bowl on each plate, set the lid alongside, and ladle that warm, comforting soup right into the bowl.
It’s not just a meal; it’s an experience. Enjoy every last drop, because nothing says cozy like a deliciously messy bowl of soup in a crunchy sourdough shell.
Mixed Onion Soup in Sourdough Bread Bowls Substitutions & Variations
If you’re looking to mix things up with your Mixed Onion Soup in Sourdough Bread Bowls, there are plenty of substitutions and variations to contemplate that can elevate this dish.
For a unique flavor, try using caramelized onions or adding a splash of balsamic vinegar. You can swap out the sourdough for other hearty bread, like ciabatta or rye.
If you’re aiming for a vegetarian version, simply replace chicken stock with vegetable broth. Adding cheeses like Gruyère or mozzarella on top can create a delightful cheesy crust.
Experimenting with herbs like tarragon or adding a hint of nutmeg can also enhance the flavor!
Additional Tips & Notes
To guarantee your Mixed Onion Soup in Sourdough Bread Bowls turns out perfectly, I recommend preparing all your ingredients before you start cooking. This way, you won’t scramble mid-recipe.
Don’t rush the caramelization process; it enhances the soup’s flavor, so let those onions brown well!
If you have leftover soup, it keeps well in the fridge for a few days. Just reheat gently.
For an extra touch, sprinkle some grated cheese on top of the soup before serving.
Finally, serve the bread bowls warm—there’s nothing like that crispy, buttery exterior to complement the rich, savory soup inside! Enjoy!