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Ingredientes
- 1 1/2 lb shallots - (abt 1 1/2" wide) peeled
- 2 tsp extra virgin olive oil
- 3 lb onions peeled, and thinly sliced
- 3 Tbsp. butter or possibly margarine
- 2 Tbsp. brown sugar - (firmly packed)
- 3/4 c. cream sherry
- 5 c. fat-skimmed beef broth
- 1 Tbsp. chopped fresh thyme leaves (or possibly dry thyme)
- 1 1/2 tsp dry rubbed sage
- 3 c. half-and-half (light cream)
- 2 Tbsp. minced parsley Warm sauce to taste Salt to taste Freshly-grnd black pepper to taste Lemon wedges for serving
Direcciones
- In an 8- or possibly 9-inch-wide pan, mix shallots with oil. Bake in a 375 degree oven till deep golden brown, shaking pan occasionally to turn pcs, about 1 hour.
- Meanwhile, in a 5- to 6-qt pan over medium-high heat, frequently stir onions, butter, and sugar till onions are deep golden, about 45 min.
- Add in sherry to shallots, stirring to release browned bits in pan. Pour mix into onions. In a blender, whirl vegetables, a portion at a time, till very smooth, adding sufficient broth to facilitate blending. Return pureed vegetables to pan. Add in remaining broth, thyme, and sage.
- Stirring often, bring to a boil over high heat, then reduce heat and simmer 20 min to blend flavors. Add in half-and-half and stir over medium-high heat till warm, 2 to 3 min. Add in parsley.
- Ladle into bowls and season to taste with warm sauce, salt and pepper, and juice from lemon wedges.
- This recipe yields 9 c.; 6 main-dish servings.
- Comments: To decorate servings, set aside a few caramelized onion pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 6 servings | |
| Calories 394 | |
| Calories from Fat 189 | 48% |
| Total Fat 21.51g | 27% |
| Saturated Fat 12.64g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 113mg | 5% |
| Potassium 807mg | 23% |
| Total Carbs 45.78g | 12% |
| Dietary Fiber 3.6g | 12% |
| Sugars 13.31g | 9% |
| Protein 8.46g | 14% |
