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4 medium onions, peeled and thickly sliced
Preheat oven to 400°F.
Place onions and shallots on a baking sheet. Sprinkle with olive oil; toss vegetables to coat lightly with oil. Sprinkle vegetables with some salt, sugar and thyme leaves.
Roast, turning vegetables occasionally, 45 to 50 minutes, or until lightly golden.
Place vegetables in a soup pot. Add rice and vegetable stock (or broth). Cover pan and simmer 35 minutes.
Using a blender or food processor fitted with the metal blade, puree soup (this may have to be done in batches); return to pan.
Stir in sherry and cook 1 to 2 minutes. Add cream, heat through and serve.
Poster's Notes:
Joan Rundo says: I made the Roasted Onion and Shallot soup posted by Susan - it was great!!! The only thing I changed was to add an Italian wine similar to sherry and I also added saffron to make it a beautiful golden colour and chopped parsley sprinkled on it gave it a beautiful green touch.
Posted by Susan Greene
Nutritional Info Per Serving: (with heavy cream): 192 calories, 57% calories from fat, 3g protein, 19g carbohydrates, 2g total fiber, 12g total fat, 31mg cholesterol, 218mg sodium.
12 large shallots, peeled and halved
2 tablespoons olive oil
Salt, to taste
Sugar, to taste
1 teaspoon fresh thyme leaves
6 tablespoons white rice
6 cups vegetable stock (or broth)
1/4 cup sherry
3/4 cup cream
Carol Alter says: I followed all of the instructions but instead of using cream I used the nondairy creamer so I could serve this as a first course for a meat dinner. My husband loved it. I might add some croutons when serving it next time. Very good.
(with light cream): 158 calories, 47% calories from fat, 3g protein, 19g carbohydrates, 2g total fiber, 8g total fat, 15mg cholesterol, 219mg sodium.