A lot of soups. French onion soup comes immediately to mind.

3/4 cup of sherry is a lot. If you make this recipe a few times a year you'll use up the bottle soon enough. Since you really liked it, I would just keep the bottle on reserve.

Is it a dry Sherry? It can be substituted for the rice wine in Chinese cooking.

Onion soup.

Could be really good in any kind of braised meat as well, like a regular old pot roast.

We made french onion soup this week with it.

Anonymous wrote:The Pioneer Woman calls for sherry in her tomato soup recipe.

Came here to recommend this. It’s made out of mostly pantry ingredients but is surprisingly tasty.

lobster bisque!

The Pioneer Woman calls for sherry in her tomato soup recipe.

French onion soup
Fondue
Trifle

I use it instead of white wine in sauces. Butter, shallots, garlic and sherry is a great simple butter sauce for seafood. A basic gravy one is equal parts butter/flour, whisk while heating until golden brown, add chicken stock, whisk.

cream of crab soup, clam chowder

Fruitcake

I make a chicken dish just by instinct that's similar to this https://frankaboutfood.co.uk/post/100312644309/chicken-wild-mushrooms-and-amontillado-sherry

I'll share the abbreviated cooked wiki link, too: https://cooked.wiki/new/recent/2dc7e699-3fab-4061-af42-e607fa624252 So much easier on my phone!

I made this: https://www.seriouseats.com/sherry-braised-chicken-with-chickpeas-chorizo-and-fennel-recipe-11740788 and it was fantastic. It also left me with most of a bottle of amontillado.

I know I can google it, but I'd love a tested recipe that includes sherry. Or several; there's a LOT left!