Herby French Shallot Soup Recipes

Steps:

• Slice the shallots in 1/4 inch slices, down to the root end. Toss the sliced shallots (onions) in a light coating of olive oil, a few grinds of black pepper and a good sprinkle of kosher salt. Put in a non-stick roasting pan or oven proof skillet and set in a 350 degree oven. Now all you have to do is leave the onions for about 45 minutes. Don't touch, don't move, don't shake - just leave them. This is what gives them caramalization - which gives them the depth of flavor that is needed for a great onion soup. It's also what makes it a soup to make for quiet days - there's not much to do! After the first 45 minutes, check the shallots, tossing to assess the browning. If there is just slight browning, return to the oven, checking every 10 minutes, until there is a lot of deep brown color, but not dried out or burnt.
• Bring the beef stock, water, brandy, thyme and bay leaf to a simmer. Add the braised shallots, and simmer for 45 minutes then taste for salt and pepper. If using fresh thyme, remove the stems. Preheat your broiler to high.
• As the broiler is heating up, time to prepare the cheese and bread - the two other components to this triumverate of a soup. Use the best Emmenthaler you can afford - this is a cave-aged Swiss Emmenthaler from a wonderful local cheese purveyor, Joppa Fine Foods. Because their artisinal cheeses vary by season I have used many different Emmenthalers for this soup, but always it is flavorful! My favorite way to use the cheese is to shred some to put directly on the soup, as well as full slices to place directly on the croutons.
• Put some nice thick slices of baguette under the broiler as it is heating up, just to toast lightly on both sides. Ladle soup into some bowls or crocks, add the toasted baguette slices and cover with the shredded/sliced Emmenthaler. Place under the broiler until bubbly and lightly browned - just a few minutes.

Steps:

• In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
• Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
• Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling - the constant bubble is key - continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
• Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
• Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
• Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
• To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.