Try one of our soup recipes today..
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
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.