Caramelized Onion and Shallot Cream Soup

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

Step 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

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

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

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

Ladle into bowls and season to taste with hot sauce, salt and pepper, and juice from lemon wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 428Calories from Fat 46

% Daily Value *
Total Fat 22g34%

Saturated Fat 12g60%
Cholesterol 60mg20%
Sodium 190mg8%
Total Carbohydrate 50g17%

Dietary Fiber 4.5g18%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Caramelized Onion and Shallot Cream Soup