Recipe: Sourdough Bread Bowl and French Onion Soup

I don't have an exact recipe from there, but I saw that they serve the soup in a sourdough bread bowl. If worst somes to worst and you can't find a recipe, then you can try to make one somewhat similar to it.

To make a sourdough bread bowl:

There are two ways to make them, using either 20 eight-oz
sourdough bread loaves or ten 1-pound round sourdough bread loaves. If using 20 eight-oz
bread loaves, cut off tops. Using small knife, cut out centers, leaving 1" shell. Or, use 10
one-pound loaves, cutting each
horizontally in half. Cut off thin slice from top half of each loaf. Turn top of loaf trimmed side
down. Cut out center of top & bottom halves, leaving 1" shell. reserve trimmings for
another use. (Can be made 1 day ahead. Cover; let stand
at room temperature.) Preheat oven to 400. brush insides of bread bowls with melted butter.
Place bread bowls on oven racks. bake until crusty and brown, about 15 minutes. Transfer
bread bowls to wire rack to cool. Yield: 20 bowls.
French Onion Soup:

2 Tablespoons butter or margarine
4 cups sliced onion
3 cups beef broth -- lowfat okay
1 1/2 cups water
1 Tablespoon cooking sherry -- optional
1 Tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 dash dried thyme
3 oz of cheese...Panera uses provel cheese

Melt butter in saucepan over low heat.
-Add onions and cook 20 minutes, stirring occasionally.
-Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot.
-Increase heat and bring to boil, then reduce heat.
-Cover and simmer for 5 minutes.