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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!
prep time 15 minutes
cook time 45 minutes
total time 1 hour
- 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
- 1/2 cup crumbled blue cheese
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!