Shallot Soup with a Goats Cheese Crouton
This delicious slow-cooked recipe is a spin on the traditional onion soup.
Cooking it low and slow helps bring out the sweet caramel flavour of the shallots. For a heartier dish, top with a goat’s cheese crouton to make it feel more like a full meal.
It’s the perfect warming dish for the cold winter weather.
Serves: 4 Prep time: 15 minutes Cooking time: 1 hour and 20 minutes
- 500g Shallots
- 30g butter
- 3 garlic cloves, finely sliced
- 2tsp sugar
- 200ml dry British cider
- 1L good quality beef stock
- 1 bay leaf
- 2 slices of sourdough bread, cut in half or to fit in the top of the soup bowls
- 1 log of goats cheese
What to do
- Prepare the shallots, pouring a kettle of boiling water over them leave to soak for 2-3 minutes then drain and run under cold water. They should now be easier to peel. Peel and finely slice ready to cook.
- Melt the butter in a large, heavy based saucepan with a lid.
- Tip the shallots, garlic and sugar into the pan. Stir well then put the lid on the pan and cook for 20 minutes stirring occasionally.
- When the shallots are softened and browned, stir in the cider and the stock, season, add the bay leaf and bring to a simmer. Cook, with the lid on, for an hour.
- When ready to serve, heat the grill, toast the bread and slice the cheese into 4. Ladle the soup into 4 bowls. Put a slice of cheese on each piece of toast and lay one in each bowl. Put the bowls under the hot grill until the cheese is melted and bubbling.
Recipe courtesy of www.ukshallot.com
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