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  • Caramelized Onion And Shallot Cream Soup

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    Caramelized Onion And Shallot Cream Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb shallots - (abt 1 1/2" wide) peeled
    • 2 tsp extra virgin olive oil
    • 3 lb onions peeled, and thinly sliced
    • 3 Tbsp. butter or possibly margarine
    • 2 Tbsp. brown sugar - (firmly packed)
    • 3/4 c. cream sherry
    • 5 c. fat-skimmed beef broth
    • 1 Tbsp. chopped fresh thyme leaves (or possibly dry thyme)
    • 1 1/2 tsp dry rubbed sage
    • 3 c. half-and-half (light cream)
    • 2 Tbsp. minced parsley Warm sauce to taste Salt to taste Freshly-grnd black pepper to taste Lemon wedges for serving

    Directions

    1. In an 8- or possibly 9-inch-wide pan, mix shallots with oil. Bake in a 375 degree oven till deep golden brown, shaking pan occasionally to turn pcs, about 1 hour.
    2. Meanwhile, in a 5- to 6-qt pan over medium-high heat, frequently stir onions, butter, and sugar till onions are deep golden, about 45 min.
    3. Add in sherry to shallots, stirring to release browned bits in pan. Pour mix into onions. In a blender, whirl vegetables, a portion at a time, till very smooth, adding sufficient broth to facilitate blending. Return pureed vegetables to pan. Add in remaining broth, thyme, and sage.
    4. Stirring often, bring to a boil over high heat, then reduce heat and simmer 20 min to blend flavors. Add in half-and-half and stir over medium-high heat till warm, 2 to 3 min. Add in parsley.
    5. Ladle into bowls and season to taste with warm sauce, salt and pepper, and juice from lemon wedges.
    6. This recipe yields 9 c.; 6 main-dish servings.
    7. Comments: To decorate servings, set aside a few caramelized onion pcs.

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