This soup was passed along to me from my sister. Mushy made this as her comfort food yesterday, when we were having a rough time with our brother. When cooking soup becomes a form of therapy, clearly my mother did something right with the tradition of soup. This one is my therapy tonight!
16 large shallots
1 Tablespoon olive oil
3/4 cup (1.5 sticks) unsalted butter
3.5 lbs. onions thinly sliced
2 Tablespoons (packed) golden brown sugar
3/4 cup cream sherry, divided
1 Tablespoon dried Thyme (or fresh)
1 Tablespoon dried sage (or fresh)
2 cups low salt chicken broth
1 cup beef broth
3 cups whipping cream
3 Tablespoons minced fresh thyme
2 Tablespoons chopped fresh parsley
1/2 Tablespoon hot pepper sauce
8 fresh sage leaves
- Preheat oven 375 degrees
- Peel shallots and toss with olive oil in bowl.
- Arrange shallots on a large rimmed baking sheet spacing them evenly apart
- Bake until golden brown, turning occasionally, about 30 minutes.
- Melt butter in a heavy large pot over medium high heat.
- Add onions and sugar and cook until onions are deep golden brown, stirring frequently to prevent sticking. About 50 minutes.
- Add whole shallots, 1/2 cup sherry and dried herbs to onions.
- Cook until almost all liquid evaporates, stirring occasionally, about 5 minutes.
- Add both broths and simmer for 25 minutes.
- Add cream and simmer until soup thickens - about 10 minutes. (this can be made a day ahead, cooled slightly and then refrigerated. Bring to simmer before continuing)
- Add fresh thyme, if desired, parsley, hot pepper sauce, and remaining 1/4 cup sherry to soup. (Mushy added 1/2 cup here because that's what you do with sherry when you are stressed)
- Season to taste with salt and pepper.
- Ladle into bowls.
- Garnish with sage leaves if desired and serve.