Caramelized Onion and Shallot Cream Soup
More From Sunset
Amount per serving
- Calories: 428
- Calories from fat: 46%
- Protein: 13g
- Fat: 22g
- Saturated fat: 12g
- Carbohydrate: 50g
- Fiber: 4.5g
- Sodium: 190mg
- Cholesterol: 60mg
- 1 1/2 pounds shallots (about 1 1/2 in. wide), peeled
- 2 teaspoons olive oil
- 3 pounds onions, peeled and thinly sliced
- 3 tablespoons butter or margarine
- 2 tablespoons firmly packed brown sugar
- 3/4 cup cream sherry
- 5 cups fat-skimmed beef broth
- 1 tablespoon minced fresh thyme leaves or dried thyme
- 1 1/2 teaspoons dried rubbed sage
- 3 cups half-and-half (light cream)
- 2 tablespoons chopped parsley
- Hot sauce
- Salt and pepper
- Lemon wedges
- 1. In an 8- or 9-inch-wide pan, mix shallots with oil. Bake in a 375° oven until deep golden, shaking pan occasionally to turn pieces, about 1 hour.
- 2. 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.
- 3. 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 puréed vegetables to pan. Add remaining broth, thyme, and sage.
- 4. 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.
- 5. Ladle into bowls and season to taste with hot sauce, salt and pepper, and juice from lemon wedges.
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