• 4 tablespoons Extra Virgin Olive Oil
• 3 onions, sliced
• 1 teaspoon white sugar
• 1 tablespoon all-purpose flour
• 4 and a half cups water
• 2 beef bouillon (Knorr)
• salt and pepper to taste
• 1/4 cup sherry
• bread bowls
• shredded Mozzarella or Asiago cheese
1. Heat EVOO in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Stir in flour until well blended with the onions and pan juices. Add water, beef bouillon; heat to boiling. Reduce heat to low. Add salt and pepper to taste. Cover soup and simmer for 10 minutes. Add sherry and let it cook for 2 more minutes.
3. Preheat oven to 350 degrees. To make a bread bowl, cut about 1/2 inch off the top of the bread loaf with a serrated knife. Remove bread on the inside, making it hollow. Leave about 1 1/2 inches thick on the inside. Using your basting brush, brush olive oil on the inside of the bread bowl. This will coat and seal the bread bowl so soup will not leak out. Bake bread bowl on a baking sheet for 15 minutes, until golden on the inside. Remove from oven.
4. Ladle soup into bread bowls. Top with cheese and enjoy!
Remember in the kitchen, it is not location, location, location but
it is presentation, presentation, presentation.
This little gizmo is a candle carver that allowed me to create a candle holder for the meal. It has a blade that allows you to cut the inside of the bread or any other item such as an apple, orange or other fruit that has a soft center. (I bought mine at Sophie's; I'm sharing a link just in case you like to see an awesome gift shop)