Name: Somerset Shallot Soup
Prep time: 10 min
Cook time: 35 min
Ingredients: 6 tbsp salted butter; 6 medium shallots (thinly sliced); 1 yellow onion (thinly sliced); 2 cloves garlic (minced or grated); 2 tbsp fresh thyme leaves; 1 tbsp chopped fresh sage; 1 tsp honey or brown sugar; 2 tbsp all-purpose flour; 1 cup Somerset Ridge Traminette Wine; 2 quarts low sodium chicken or vegetable broth; 1 tbsp Worcestershire sauce; 2 bay leaves; 1 pinch black pepper; 6 slices french bread; 1 cup shredded Gruyère cheese; 1/2 cup crumbled blue cheese

Somerset Shallot Soup

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Prep Time 10

Cook Time 35

Course Soup

Ingredients

6 tbsp salted butter
6 medium shallots thinly sliced
1 yellow onion thinly sliced
2 cloves garlic minced or grated
2 tbsp fresh thyme leaves
1 tbsp chopped fresh sage
1 tsp honey or brown sugar
2 tbsp all-purpose flour
1 cup Somerset Ridge Traminette Wine
2 quarts low sodium chicken or vegetable broth
1 tbsp Worcestershire sauce
2 bay leaves
1 pinch black pepper
6 slices french bread
1 cup shredded Gruyère cheese
1/2 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 Somerset Ridge Traminette 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.