Caramelized Onion And Shallot Cream Soup Recipe

Name: Caramelized Onion And Shallot Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 375u00b0 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 pureed 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.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Caramelized Onion And Shallot Cream Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caramelized Onion And Shallot Cream Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions