Onion Soup in Bread Bowls

Ingredient

• 4 small round sourdough loaves
• Crisco® Butter No-Stick Cooking Spray
• 1/4 cup Crisco® Butter Shortening
• OR 1/4 stick Crisco® Butter Shortening Sticks
• 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, minced
• 1 large shallot, chopped
• 2 tablespoons Pillsbury BEST® All Purpose Flour
• 7 cans chicken stock or low-salt chicken broth
• 1 1/2 teaspoons minced fresh thyme
• 1 1/2 teaspoons minced fresh rosemary

Preparation

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. PLACE bread bowls and lids, sprayed side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside.
2. 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. 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. PLACE 1 bread bowl on each plate. Place bread lid along side. Ladle soup into bread bowls; serve.