Carmelized Onion And Roasted Shallot Cream Soup Recipe

Carmelized Onion And Roasted Shallot Cream Soup Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
16 large: Shallots, peeled
2 cup: Chicken stock, OR canned
1 T: Olive oil,
-low salt broth,
3/4 cup: Unsalted butter, (1-1/2
1 cup: Beef stock, or canned broth
-sticks),
3 cup: Whipping cream,
3 1/2 lbs: Yellow onions, thinly
3 T: Fresh thyme, minced
-sliced,
-, optional
2 T: Brown sugar,
2 T: Fresh parsley, chopped
3/4 cup: Cream sherry,
1/2 t: Tabasco,
1 T: Dried thyme, crumbled
Salt and Pepper,
1 T: Dried sage, rubbed or
8 each: Fresh sage leaves -,
-ground,
-, 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, 1/2 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 1/4 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


Source from luhu.jp