Carmelized onion and roasted shallot cream soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | larges | Shallots - peeled |
| 1 | tablespoon | Olive oil |
| ¾ | cup | Unsalted butter - (1-1/2 sticks) |
| 3½ | pounds | Yellow onions - thinly sliced |
| 2 | tablespoons | Brown sugar |
| ¾ | cup | Cream sherry |
| 1 | tablespoon | Dried thyme - crumbled |
| 1 | tablespoon | Dried sage - rubbed or ground |
| 2 | cups | Chicken stock - OR canned low salt broth |
| 1 | cup | Beef stock - or canned broth |
| 3 | cups | Whipping cream |
| 3 | tablespoons | Fresh thyme - minced (optional) |
| 2 | tablespoons | Fresh parsley - chopped |
| ½ | teaspoon | Tabasco |
| Salt and Pepper | ||
| 8 | eaches | Fresh sage leaves - (optional) |
Directions
Preheat oven to 375F. Toss shallots with oil in bowl. Arrange shallots on heavy large cookie sheet, spacing evenly. Bake until golden brown, turning occasionally, about 30 minutes. Melt butter in heavy large pot over medium-high heat. Add onions and sugar and cook until onions carmelize, stirring frequently to prevent any sticking, about 50 minutes. Add whole shallots, ½ cup sherry and dried herbs to onions. Cook until almost no liquid remains in pot, stirring occasionally, about 5 minutes. Add both stocks and simmer 25 minutes.
Add cream and simmer until thickened, about 10 minutes. (Can be prepared 1 day ahead. Cover and chill. Bring to simmer before continuing.) Add remaining ¼ cup sherry, fresh thyme, parsley and Tabasco to soup. Season with salt and pepper. Ladle soup into bowls.
Garnish with sage leaves if desired and serve.
From Chez Shea, Seattle, Washington. Source: Bon Appetit - December, 1990 Posted by Michelle M. Bass Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 10-02-94