Caramelized Onion and Shallot Cream Soup
Notes: To decorate servings, set aside a few caramelized onion pieces.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5
Ladle into bowls and season to taste with hot sauce, salt and pepper, and juice from lemon wedges.
Ingredients
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5
Ladle into bowls and season to taste with hot sauce, salt and pepper, and juice from lemon wedges.
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