French Shallot Soup
A rich, comforting twist on a classic, this French Shallot Soup puts the humble shallot in the spotlight. Slow-cooked until sweet and golden, then simmered with wine and herbs, it’s finished with a cheesy crouton for the ultimate winter warmer. Simple, elegant, and deeply flavourful — it’s proof that good ingredients don’t need much fuss.
Ingredients
500g French shallots, peeled and thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp sugar (optional – helps with caramelisation)
3 garlic cloves, finely chopped
1 tbsp plain flour
125ml dry white wine (or dry vermouth)
1L good-quality beef stock (or vegetable for a vego version)
A few thyme sprigs or ½ tsp dried thyme
1 bay leaf
Baguette slices, toasted
100g Gruyère or Comté cheese, grated
Parsley (for garnish)
Instructions
Caramelise the shallots:
In a large pot, melt butter and olive oil over medium heat. Add shallots, salt, pepper, and sugar (if using). Cook slowly for 25–30 minutes, stirring regularly, until golden brown and deeply caramelised. Be patient—this step gives the soup its depth.Add garlic and flour:
Stir in the garlic and cook for 1 minute. Sprinkle over the flour, stir, and cook for another minute. This helps thicken the soup slightly.Deglaze with wine:
Pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2–3 minutes.Simmer:
Add the stock, thyme, and bay leaf. Bring to a boil, then lower heat and simmer for 20–25 minutes. Taste and adjust seasoning.Toast & melt:
While the soup simmers, top baguette slices with grated cheese and toast under a grill until melted and golden.Serve:
Remove bay leaf and thyme sprigs. Ladle soup into bowls, float a cheesy crouton on top (or dunk it straight in), and serve piping hot. Garnish with the parsley.
