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. Add fresh herbs, a cheesy bread topping, and you'll have the perfect bowl of soup. Great for both fall and winter days!
Provided by Tieghan Gerard
Time 1h
Number Of Ingredients 16
Steps:
- 1. 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.2. 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.4. Preheat the broiler to high. 5. 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!
Nutrition Facts : Calories 544 kcal, ServingSize 1 serving
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
FRENCH THREE ONION SOUP
We took the best part of this classic soup, all the sweet caramelized onions, and left behind all the fat. By steaming the onions to get the caramelization started, you can eliminate the need for almost all the fat. A small sprinkling of a good cheese at the end goes a long way.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.
- Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.
- Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.
- Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve.
Nutrition Facts : Calories 317, Fat 10.5 grams, SaturatedFat 5 grams, Cholesterol 22 milligrams, Sodium 357 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 15 grams
FRENCH ONION SOUP
Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
- Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
- Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
- Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
- To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
- Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.
Nutrition Facts : Calories 618 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
CARAMELIZED-SHALLOT SOUP
This soup is a play on classic French onion soup with melted Gruyere. Sauteed chestnuts add a little crunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Yield Makes 8 cups
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add shallots and 1 1/2 teaspoons salt, and saute, stirring occasionally, until tender and caramelized, 25 to 30 minutes. Add wine, and cook until it evaporates. Add bay leaf and broths, and bring to a boil. Reduce heat, and simmer until soup is reduced by one-third, 25 to 30 minutes. Season with salt and pepper.
- Meanwhile, heat oil in a saute pan over medium heat. Add chestnuts, and saute until crisp, about 8 minutes. Transfer to a bowl; let cool. Add cheese and parsley, and toss with a fork.
- Ladle soup into 6 bowls; top each with chestnut mixture.
SHALLOT SOUP
Make and share this Shallot Soup recipe from Food.com.
Provided by English_Rose
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes.
- Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
- Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.
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