New This Month

Caramelized-Shallot Soup


This soup is a play on classic French onion soup with melted Gruyere. Sauteed chestnuts add a little crunch.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Makes 8 cups

Photography: William Brinson

Source: Martha Stewart Living, October 2012


  • 5 tablespoons unsalted butter
  • 2 1/2 pounds shallots, sliced 1/4 inch thick (8 cups)
  • Coarse salt and freshly ground pepper
  • 3/4 cup dry white wine
  • 1 bay leaf
  • 4 cups beef broth
  • 4 cups chicken broth
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup shelled chestnuts, roughly chopped
  • 6 ounces Gruyere cheese, finely grated (1 1/2 cups)
  • 1/4 cup chopped fresh flat-leaf parsley leaves


  1. 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.

  2. 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.

  3. Ladle soup into 6 bowls; top each with chestnut mixture.

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