Serves: 6
Total Calories: 149

4 tablespoons butter
5 large onions sliced
3 teaspoons sugar
1/4 cup all purpose flour
1/2 teaspoon salt
8 cups beef broth
1 cup California Charonnay
2 slices sourdough bread
4 slices thick Monterey Jack cheese
1 to 1 3/4 pound Bread Bowl

1. Preheat the broiler.

2. Melt the butter in a large stockpot over medium heat, and add the onions and sugar. Stirring often, cook for 10 to 15 minutes, or until the onions are soft and beginning to brown.

3. Sprinkle the flour and salt over the onions, and stir until well mixed. While stirring, slowly add the broth and Chardonnay, increase the heat, and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 12 minutes, or until the broth thickens a bit.

4. Spoon the soup into the bread bowl. Tuck the sourdough slices just under the surface of the soup and top with the cheese.

5. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl under the broiler about 3 minutes, or until the cheese melts. Carefully remove the foil before serving.

Nutritional Facts:

Serves: 6
Total Calories: 149
Calories from Fat: 67

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Fisherman's Wharf-Style Clam Chowder
Francesca's Seafood Chowder
Corn 'N' Crab Chowder
Wine Country Onion Soup
Broccoli Cheddar Soup
Minted Fresh Pea Soup
Brandied Yam Soup
Minestrone That's A Meal
Chicken and Dumplings
Blue Cheese Soup
Roux
Chef Jay Veregge's Shrimp, Prawn, and Lobster Bisque
Creamy Peanut Soup