I'm not usually a fan of soups, but really enjoyed this one.
16 shallots (not green onion)
1 tbsp. olive oil
3/4 c. butter
3 1/2 lbs yellow onions, thinly sliced
2 tbsp. brown sugar
3/4 c. cooking sherry
1 tbsp. dried thyme, crumbled
1 tbsp. ground sage
2 c. chicken broth
1 c. beef broth
3 c. whipping cream
3 tbsp. minced fresh thyme
2 tbsp. chopped fresh parsley
1/2 tsp. favourite hot sauce
Preheat oven to 375F.
Peel shallots, toss with oil in a bowl. Arrange shallots on a baking sheet. Bake until golden brown, about 30 mins., turning occassionally.
In a large pot, over medium heat, melt butter. Add onions & sugar and cook until onions carmelize, stir frequently. Cook about 50 mins.
Add whole shallots, 1/2 c. sherry and the dried herbs to the pot. Cook until almost no liquid remains in pot, stir occassionally, for about 5 mins. Add broths and simmer 25 mins. Add cream and simmer until thickened, about 10 mins.
Add remaining 1/4 c. sherry, thyme, parsley and hot sauce to soup. Season with salt and pepper.
Serves 8.
Enjoy,
Myrna
Monday, April 28, 2008
Carmelized Onion Soup
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