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Onion: Caramelized Onion & Shallot Cream Soup

Source of Recipe

megan


List of Ingredients

1 1/2 lb shallots - (abt 1 1/2" wide) peeled
2 tsp olive oil
3 lb onions peeled, and thinly sliced
3 tbl butter or margarine
2 tbl brown sugar - (firmly packed)
3/4 cup cream sherry
5 cup fat-skimmed beef broth
1 tbl minced fresh thyme leaves(or dried thyme)
1 1/2 tsp dried rubbed sage
3 cup half-and-half (light cream)
2 tbl chopped parsley
Hot sauce to taste
Salt to taste
Freshly-ground black pepper to taste
Lemon wedges for serving


Recipe

In an 8- or 9-inch-wide pan, mix shallots with oil. Bake in a 375 degree oven until deep golden, shaking pan occasionally to turn pieces, about 1 hour.

Meanwhile, in a 5- to 6-quart pan over medium-high heat, frequently stir onions, butter, and sugar until onions are deep golden brown, about 45 minutes.

Add sherry to shallots, stirring to release browned bits in pan. Pour mixture into onions. In a blender, whirl vegetables, a portion at a time, until very smooth, adding enough broth to facilitate blending. Return pureed vegetables to pan. Add remaining broth, thyme, and sage.

Stirring often, bring to a boil over high heat, then reduce heat and simmer 20 minutes to blend flavors. Add half-and-half and stir over medium-high heat until hot, 2 to 3 minutes. Add parsley.

Ladle into bowls and season to taste with hot sauce, salt and pepper, and juice from lemon wedges.This recipe yields 9 cups; 6 main-dish servings.

Comments: To decorate servings, set aside a few caramelized onion pieces.