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Herby French Shallot Soup

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Course Mains

Ingredients
  

  • 6 tbsp salted butter
  • 6 medium shallots, thinly sliced
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced or grated
  • 2 tbsp fresh thyme leaves
  • 1 tbsp chopped fresh sage
  • 1 tsp honey or brown sugar
  • 2 tbsp all-purpose flour
  • 1 cup dry white wine
  • 2 qts low-sodium chicken or vegetable broth
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 pinch black pepper
  • 6 slices French bread
  • 1 cup shredded Gruyere cheese
  • 1/2 cup crumbled blue cheese

Instructions
 

  • Melt the butter in a large soup pot over medium-high heat. Add the shallots, onions, garlic and honey. Cook about 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the thyme and sage and continue cooking another 3-5 minutes.
  • Reduce the heat to low and sprinkle the flour over the shallots, stirring for 1-2 minutes, until the raw flour taste is eliminated. Add the wine, broth, Worcestershire sauce, and bay leaves. Increase the heat to medium-high and return the soup to a simmer, simmer for 10 minutes. Remove the bay leaves and discard. Season, to taste with salt and pepper.
  • Preheat the broiler to high.
  • Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with each cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes.