Carmelized Onion Soup

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

Borscht

This is my Mom's recipe handed down to her from her Mom. I'm not sure what part of Ukraine or Russia it originates in, but I know for almost 3 generations, it was made this way in Mundare, Alberta.

Few things are ever measured when recipes are handed down, so use as much of each as you want, but base it on the amount of stock you use.

A Few Beets (I use 2 - 3 med. sized ones)
2 carrots
1 green onion
soup stock (beef or vegetable)
1 stalk celery
handful of peas
pinch of dill weed
1 tsp of vinegar
whipping cream (substitute yoghurt or sourcream if you prefer)
a bit of sugar (only if using whipping cream)

Wash beets, peel & cut into strips. Cut carrots, slice green onion & celery.

Put above veggies except peas into a pot, add one can soup stock and enough water to cover veggies & just a bit more. Add vinegar. (the vinegar keeps the beets from turning white). Cook until veggies are almost soft, then add peas.
Cool until veggies are done. Add Dill. Whip the cream with the sugar until stiff. Add dollup of whipcream on top of each bowl. Serve immediately.


Enjoy,
Myrna