I just wanted to comment about the alcohol issue. I personally don’t drink or cook with alcohol, but know soooo many people who do and all insist that it cooks off so it’s no big deal. I recently found an article that has some very interesting info about this topic, and wanted to pass it along. It might not be a big deal to everyone whether there is still a certain percentage of alcohol left or not, but maybe to some others who are on the fence about using it, it can be of some help.

http://www.ochef.com/165.htm

Thanks for sharing all your fabulous recipes and ideas!

I am glad you found my site too! Thanks for the great tip on the sherry. Will give that a try next time I make it! Thanks for sharing!

I just wanted to tell you that I have made this soup 2 or 3 times, I really enjoy it. Since I also serve it to my 3 1/2 year old, this is what I do about the sherry. After I have cooked the onions in the bottom of the pot (and I cook them a little longer to get a good carmelization), I add the sherry then. It gives a good deglaze of the pan, and I let it simmer with the onions for several minutes, which really gives the soup a fantastic flavor, and definitely cooks off all the alcohol. Simmering the sherry with the carmelized onions gives such a rich flavor!!

The restaurant’s name is Paragon and it is int he Pearl – definitely recommend it!