| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 10g | 5g | 20g |
| sugars | fibre | protein | salt |
| 6g | 2g | 12g | 0.8g |
Steeped in the rich, rustic flavors reminiscent of my Montana roots, the “French Onion Soup with Shallots” is a dish I have considerable affection for. This fulfilling recipe unifies the warmth from my childhood memories when the kitchen was bubbling with savory aromas, with my current passion for creating nourishing and exquisite fair.
A Taste of Home
The French Onion Soup with Shallots oozes comfort in every spoonful. Onions’ unique flavor profile when perfectly caramelized had always been my favorite. And the addition of shallots in this iteration brings a new depth to the dish. The broth – enhanced with beef broth, dry white wine, and Worcestershire sauce – is reminiscent of the hearty meals cooked on the ranch, steeped in homely warmth. The finishing touch of melted Gruyere cheese on the sliced baguette soaking into the broth reimagines the simplistic beauty of a well-prepared meal in the vast landscapes of Montana.
Nutrition & health benefits
Besides all its deliciousness, there’s also a health-backed reason to love this special soup. Onions and shallots, the starring ingredients, are not only flavor enhancers – they’re also packed with beneficial antioxidants and compounds that promote good health. Onions, in particular, are known for their high levels of quercetin, a powerful antioxidant that could potentially fight off cancer cells. Shallots, on the other hand, are a good source of iron, fiber, potassium, and vitamin A.
Perfect Pairings
This French Onion Soup with Shallots is exquisite on its own, offering a gratifying mix of flavors – one that’s vibrant, hearty and comforting, all in the same breath. However, it also beautifully complements meat-based mains like bison burgers or venison steaks. Additionally, it would make an awesome first course for a cozy family dinner or any gathering of friends.
In all, the French Onion Soup with Shallots is emblematic of my affinity for comfort food with a dash of the new and unexpected. It’s a bowl full of love, tradition and culinary artistry that’s guaranteed to please your taste buds.
What You’ll Need
- 4 large onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 shallots, finely chopped
- 1.5 teaspoons sugar
- 2 cloves garlic, minced
- 1.5 cups dry white wine
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups shredded Gruyere cheese
Method
Step One
Firstly, heat the butter and olive oil in a large pot over medium-high heat. Add in the thinly sliced onions and chopped shallots. Reduce heat to medium and continue to cook, stirring occasionally, for around 25 minutes, or until the onions are caramelized and golden brown. It’s important to be patient here, as the caramelization is key for flavor.
Step Two
Add the sugar and minced garlic to the pot and stir well. Cook for another 2-3 minutes until the sugar has dissolved. The sugar will help further caramelize the onions and add a hint of sweetness to your soup.
Step Three
Now, pour in the dry white wine. Bring the mixture to a simmer and let it cook for about 15 minutes, or until the wine has reduced by half. The wine will add a lovely acidity and depth of flavor to your soup.
Step Four
At this point, add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaf to the pot. Season with salt and pepper to taste. Bring the soup to a simmer, cover, and let it cook for about 30 minutes. This will allow all the flavors to meld together beautifully.
Step Five
While your soup is simmering, preheat your oven to 350 degrees F (175 degrees C). Arrange the baguette slices on a baking sheet and bake for about 15 minutes, or until crisp and golden. Cleanly remove from the oven and set aside.
Step Six
After the soup has simmered, take out the bay leaf and thyme sprigs. Ladle the soup into oven-safe bowls, top each with a couple of baguette slices, and sprinkle generously with shredded Gruyere cheese.
Step Seven
Finally, place the bowls on a baking sheet and bake for about 10 minutes, or until the cheese is bubbly and golden. Allow the soup to cool for a few minutes before serving. Enjoy your French Onion Soup with Shallots!
