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Caramelized-Shallot Soup

Caramelized-Shallot Soup

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

Martha Stewart Living, October 2012 http://www.marthastewart.com/925957/caramelized-shallot-soup
3.4
Rated
68100(5)5
  • Prep Time 30 minutes
  • Total Time 1 hour 10 minutes
  • Yield Makes 8 cups
    Serves 6

Ingredients

    • 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

Directions

  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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