Carmelized onion and roasted shallot cream soup

Yield
8 servings

Ingredients
16 larges Shallots - peeled
1 tablespoon Olive oil
¾ cup Unsalted butter - (1-1/2 sticks)
3½ pounds Yellow onions - thinly sliced
2 tablespoons Brown sugar
¾ cup Cream sherry
1 tablespoon Dried thyme - crumbled
1 tablespoon Dried sage -
2 cups Chicken stock - OR canned low salt broth
1 cup Beef stock - or canned broth
3 cups Whipping cream
3 tablespoons Fresh thyme - minced (optional)
2 tablespoons Fresh parsley - chopped (optional)
½ teaspoon Tabasco
Salt and Pepper

1. 
   Preheat oven to 375F.
2. Toss shallots with oil in bowl. Arrange shallots on heavy large cookie sheet, spacing evenly. Bake until golden brown, turning occasionally, about 30 minutes.
3. Melt butter in heavy large pot over medium-high heat. Add onions and sugar and cook until onions carmelize, stirring frequently to prevent any sticking, about 50 minutes.
4. Add whole shallots, 1/2 cup sherry and dried herbs to onions. Cook until almost no liquid remains in pot, stirring occasionally, about 5 minutes.
5. Add both stocks and simmer 25 minutes. Add cream and simmer until thickened, about 10 minutes. (Can be prepared 1 day ahead. Cover and chill. Bring to simmer before continuing.)
6. Add remaining 1/4 cup sherry, fresh thyme, parsley and Tabasco to soup. Season with salt and pepper.

Source: Bon Appetit - December, 1990 : Number of Servings: 8 .