Rating: 3.34 stars
93 Ratings
  • 5 star values: 15
  • 4 star values: 27
  • 3 star values: 32
  • 2 star values: 13
  • 1 star values: 6
  • 93 Ratings

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

Martha Stewart Living, October 2012

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Credit: William Brinson

Recipe Summary test

prep:
30 mins
total:
1 hr 10 mins
Servings:
6
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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Reviews

93 Ratings
  • 5 star values: 15
  • 4 star values: 27
  • 3 star values: 32
  • 2 star values: 13
  • 1 star values: 6