 |
Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Onion, shallot and garlic are all members of the lily family . This is very rich, so serve in small portions. Ingredients:
1 1/2 cups sweet onion, chopped |
3/4 cup red onion, chopped |
10 ounces shallors, peeled and chopped |
1 (2 inch) head garlic, cloves peeled and chopped |
1/4 cup extra-virgin olive oil |
2 1/2 cups chicken stock or broth |
1 1/2 teaspoons fresh thyme, chopped |
1 cup heavy cream |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. In a shallow baking pan, toss onions, shallots and garlic with oil.
2. Spread out evenly.
3. Roast at 325 degrees until golden brown, about 45 to 60 minutes.
4. Transfer mixture to large saucepan or Dutch oven.
5. Add chicken broth and thyme.
6. Bring to a boil. Reduce heat, over and simmer 20 minutes, stirring occasionally.
7. In batches, puree mixture in food processor. Return to pan.
8. Stir in heavy cream, salt and pepper.
9. Heat through.
|
|