FRENCH SHALLOT SOUP
Shallots are a great choice to use for this soup because of their sweet flavor that pairs so wonderfully with all of the other ingredients. They are also less 'tearful' than stronger yellow and Spanish onions - although this recipe is great with any member of the family. The most critical part is in how to braise the onions of choice.
Provided by patriciamercer84
Categories Onions
Time 1h55m
Yield 4 small bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the shallots in 1/4 inch slices, down to the root end. Toss the sliced shallots (onions) in a light coating of olive oil, a few grinds of black pepper and a good sprinkle of kosher salt. Put in a non-stick roasting pan or oven proof skillet and set in a 350 degree oven. Now all you have to do is leave the onions for about 45 minutes. Don't touch, don't move, don't shake - just leave them. This is what gives them caramalization - which gives them the depth of flavor that is needed for a great onion soup. It's also what makes it a soup to make for quiet days - there's not much to do! After the first 45 minutes, check the shallots, tossing to assess the browning. If there is just slight browning, return to the oven, checking every 10 minutes, until there is a lot of deep brown color, but not dried out or burnt.
- Bring the beef stock, water, brandy, thyme and bay leaf to a simmer. Add the braised shallots, and simmer for 45 minutes then taste for salt and pepper. If using fresh thyme, remove the stems. Preheat your broiler to high.
- As the broiler is heating up, time to prepare the cheese and bread - the two other components to this triumverate of a soup. Use the best Emmenthaler you can afford - this is a cave-aged Swiss Emmenthaler from a wonderful local cheese purveyor, Joppa Fine Foods. Because their artisinal cheeses vary by season I have used many different Emmenthalers for this soup, but always it is flavorful! My favorite way to use the cheese is to shred some to put directly on the soup, as well as full slices to place directly on the croutons.
- Put some nice thick slices of baguette under the broiler as it is heating up, just to toast lightly on both sides. Ladle soup into some bowls or crocks, add the toasted baguette slices and cover with the shredded/sliced Emmenthaler. Place under the broiler until bubbly and lightly browned - just a few minutes.
Nutrition Facts : Calories 456.5, Fat 2.8, SaturatedFat 0.8, Sodium 1335.3, Carbohydrate 82.4, Fiber 3.1, Sugar 3.3, Protein 18.6
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Gaming fijullah
[email protected]This soup was amazing! I followed the recipe exactly, and it turned out perfect. The shallots were perfectly caramelized, and the broth was so flavorful. I will definitely be making this again.
Trap Grime
[email protected]This soup was very good. I made it for a dinner party, and everyone enjoyed it. The shallots were caramelized to perfection, and the broth was very flavorful. I would definitely recommend this recipe.
Massimo Muscaritolo
[email protected]This soup was delicious! I followed the recipe exactly, and it turned out perfect. The shallots were perfectly caramelized, and the broth was so flavorful. I served it with a baguette and some cheese, and it was the perfect meal for a cold winter nig
Amour Rendezvous
[email protected]This soup was very good. I made it for a dinner party, and everyone enjoyed it. The shallots were caramelized to perfection, and the broth was very flavorful. I would definitely recommend this recipe.
Craig Dixon
[email protected]This soup was delicious! I followed the recipe exactly, and it turned out perfect. The shallots were perfectly caramelized, and the broth was so flavorful. I served it with a baguette and some cheese, and it was the perfect meal for a cold winter nig
Gideon Whittaker
[email protected]I'm not a big fan of soup, but I really enjoyed this one. The shallots were caramelized to perfection, and the broth was very flavorful. I would definitely recommend this recipe.
Brentley Mcgregor
[email protected]This soup was amazing! I made it for a dinner party, and everyone loved it. The shallots were perfectly caramelized, and the broth was so rich and flavorful. I will definitely be making this again.
Lam Shuddho
[email protected]This soup was okay. I thought the flavors were a bit bland, and the soup was a little too thin for my taste. I think I would have liked it more if I had added some more vegetables, like carrots or celery.
Cheyenne Arseneault
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of shallots, but I'm so glad I did! The shallots were surprisingly mild and sweet, and they added a really nice flavor to the soup. The soup was also very easy to make, and it reheate
Sonno Rampersaud
[email protected]This soup was delicious! I followed the recipe exactly, and it turned out perfect. The shallots were perfectly caramelized, and the broth was so flavorful. I served it with a baguette and some cheese, and it was the perfect meal for a cold winter nig
Stevie Ray
[email protected]This French Shallot Soup was a hit! The flavors were rich and complex, and the soup had a lovely creamy texture. I used a mix of sweet and regular shallots, and I think that added some nice depth of flavor. I also added a bit of white wine, which I t