Caramelized Shallot Soup
Given that the our winter weather seems to have no end I am sneaking in one last great soup to cap off the season. This is a riff on my favorite caramelized onion soup. I make it with shallots, add a little season, and skip the cheese topping. I know, I know, it is sacrilege not to have the cheese topping so I’ll go ahead and say you can add it if you want. However, if you don’t, I don’t think you’ll really miss it. This is one of those soft, nourishing soups that is filling without being too heavy.
Making this soup takes very little time and I easily whipped it up while my son was napping. At dinner I ate it alongside a pile of roasted vegetables and some easy skillet chicken. It was the perfect nourishing meal to enjoy while winter continues to beat at our door.
- 8 large shallots, peeled and thinly sliced
- 1 tablespoon extra virgin olive oil
- 4 cloves minced garlic
- 8 cups low-sodium beef stock
- ½ cup white wine
- 2 teaspoons dried thyme
- salt and pepper as needed
- In a large stockpot warm the olive oil over medium heat. Add the sliced shallots and stir them around until they are evenly coated with the oil. Then allow them to simmer for about 25 minutes, stirring occasionally, or until they are completely wilted and golden brown. Then add the garlic and stir for about a minute, making sure it doesn't burn.
- Pour in the beef stock and bring the mixture to a boil for one minute. Then, reduce the heat to medium-low, add the wine and thyme, and simmer for about 30 minutes. Add salt and pepper to taste, scoop into bowls and serve.
- *If you are desperate for the cheese topping, make sure the bowls are oven proof. Top each one with a hunk of bread and cheese and pop it under the broiler for 2 minutes. Do NOT leave the broiler. Watch it carefully. To safely cook all four bowls at once place them on a cookie sheet for stability.