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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010
2 oz. clarified butter
2 cups julienne Spanish onion
1 cup julienne shallot
1 cup thin-sliced leek
1 cup sliced scallion (white end only)
2¼ cups sherry, divided
1 cup chicken stock
½ cup heavy cream
Salt and pepper, to taste
Oil, as needed
1. Heat butter over medium flame. Add onion, shallot, leek and scallion; cook slowly, stirring occasionally, until tender. (Do not allow color to develop.) Add ¼ cup sherry; reduce until sec. Add chicken stock; simmer about 5 minutes. Transfer to Vita-Prep blender; purée until smooth. Pour soup back into clean pot; return to a simmer. Add cream, salt and pepper; simmer 2 minutes.
2. Heat oil in pot; caramelize onions until good color achieved. Add sherry; gently simmer until onions are tender. Remove onions; reserve. Reduce remaining sherry to a glaze; reserve.
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