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shallot soup recipe

Somerset Shallot Soup

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Prep Time 10 minutes
Cook Time 35 minutes
Course: Soup
Ingredients Method

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

Method
 

  1. Melt the butter in a large soup pot over medium-high heat.
  2. Add the shallots, onions, garlic and honey. Cook about 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized.
  3. Add the thyme and sage and continue cooking another 3-5 minutes.
  4. Reduce the heat to low and sprinkle the flour over the shallots, stirring for 1-2 minutes, until the raw flour taste is eliminated.
  5. Add the Somerset Ridge Traminette wine, broth, Worcestershire sauce, and bay leaves.
  6. Increase the heat to medium-high and return the soup to a simmer, simmer for 10 minutes.
  7. Remove the bay leaves and discard.
  8. Season, to taste with salt and pepper.
  9. Preheat the broiler to high.
  10. Ladle the soup into oven safe bowls.
  11. Add a slice of bread to each and top evenly with each cheese.
  12. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes.