Herby French Shallot Soup.
Herby French Shallot Soup. Caramelized shallots with fresh thyme, sage, and a splash of white wine give the classic French Onion soup a whole new delicious flavor. This soup is everything you love about a warming, cheesy bowl of French onion soup. But better, because slowly caramelized shallots are truly one of the most delicious flavor enhancers. Add fresh herbs, a cheesy bread topping, and you’ll have the perfect bowl of soup. Great for both fall and winter days!
Author: Halfbakedharvest/Photo credit to halfbakedharvest.com
Ingredients
- 6 tablespoons salted butter
- 6 medium shallots, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 teaspoon honey or brown sugar
- 2 tablespoons all-purpose flour
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 quarts low sodium chicken or vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 pinch black pepper
- 6 slices french bread
- 1 cup shredded Gruyère cheese
- ½ cup crumbled blue cheese
Instructions
- Melt the butter in a large soup pot over medium-high heat. Add the shallots, onions, garlic and honey. Cook about 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the thyme and sage and continue cooking another 3-5 minutes.
- Reduce the heat to low and sprinkle the flour over the shallots, stirring for 1-2 minutes, until the raw flour taste is eliminated. Add the wine, broth, Worcestershire sauce, and bay leaves. Increase the heat to medium-high and return the soup to a simmer, simmer for 10 minutes. Remove the bay leaves and discard. Season, to taste with salt and pepper.
- Preheat the broiler to high.
- Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with each cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!
