French Shallot Soup

מרק בצל צרפתי
מרק בצל צרפתי
Ingredients for 2-3 servings:
  • 1 package (350 grams) shallots, thinly sliced, and 3 additional shallots, cut into quarters
  • 50 grams butter
  • 2 tablespoons olive oil
  • A pinch of nutmeg
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup white wine
  • 4 cups water
  • 2 tablespoons olive oil
  • 1 heaping teaspoon cornstarch dissolved in 4 tablespoons water

For topping:

  • 2 buns or half a baguette, cut into 1.5 cm thick slices
  • 100 grams grated hard cheese
  • 3 tablespoons olive oil
  • 1 package (350 grams) shallots, thinly sliced, and 3 additional shallots, cut into quarters
  • 50 grams butter
  • 2 tablespoons olive oil
  • A pinch of nutmeg
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup white wine
  • 4 cups water
  • 2 tablespoons olive oil
  • 1 heaping teaspoon cornstarch dissolved in 4 tablespoons water

For topping:

  • 2 buns or half a baguette, cut into 1.5 cm thick slices
  • 100 grams grated hard cheese
  • 3 tablespoons olive oil
Method:

Heat olive oil in a deep pot. Add the shallot quarters, sear on all sides and remove from pot.

Add butter and the sliced shallots to the pot and fry while stirring for about 5 minutes. Add salt, pepper, nutmeg and white wine, and cook at a boil for 4-5 minutes to reduce the wine.

Add water and bring to a boil. Lower flame and add dissolved cornstarch while mixing. Cook on a low flame for about 30 minutes.

Preheat oven to 200 degrees. Spread the bread slices with olive oil and sprinkle the hard cheese on them. Place a seared quarter shallot on each slice and bake for about 10 minutes until golden.

Pour soup into bowls, add 2-3 seared quarter shallots, serve with the bread slices.