Roasted Onion and Shallot Soup

4 medium onions, peeled and thickly sliced

12 large shallots, peeled and halved

2 T. olive oil

Salt and sugar

1 t. fresh thyme leaves

6 T. white rice

6 C. vegetable stock

1/4 C. sherry

3/4 C. cream

Preheat the oven to 400.

Place onions and shallots on cookie sheet. Sprinkle with olive oil; toss vegetables to coat lightly with oil. Sprinkle the vegetables with some salt, sugar and the thyme leaves.

Roast, turning the vegetables occasionally, 45 to 50 minutes, or until they are lightly golden. Place the vegetables in a soup pan.

Add rice and vegetable stock. Cover pan and cook the soup at a simmer 35 minutes.

Puree the soup. Return the soup to the pan. Stir in the sherry and cook 1 to 2 minutes. Enrich the soup with cream, heat through and serve.

Makes eight servings.