Sweet Shallot and Emmental Soup
This Sweet Shallot and Emmental Soup is a luxurious treat that elevates the humble shallot to new heights. The gentle sweetness of the caramelized shallots harmonizes beautifully with rich beef stock and a splash of brandy, creating a comforting bowl of goodness that warms the soul. Perfect for any occasion, this delightful soup showcases the depth of flavor achieved through proper braising techniques. Topped with toasted baguette slathered in melted Emmental cheese, it’s a sophisticated, yet easy-to-make dish that impresses friends and family alike. Whether it’s a cozy dinner or a festive gathering, this soup is sure to be a hit!
N/A
Servings
200
Calories
12
Ingredients
Ingredients
shallots
12 (trimmed and sliced)
beef stock
3 cups (homemade or store-bought)
water
1 cup (filtered)
brandy
3 tablespoons
fresh thyme
2 sprigs (or use 1/4 teaspoon dried)
bay leaf
1
kosher salt
to taste
black pepper
to taste (freshly ground)
baguette
8 slices (toasted)
Emmental cheese
1/4 lb (shredded or sliced)
fresh chives
for garnish (optional)
olive oil
to drizzle
Instructions
1
Preheat your oven to 350°F (175°C). Slice the shallots into 1/4 inch thick rounds down to the root end. In a mixing bowl, toss the sliced shallots with a light drizzle of olive oil, freshly cracked black pepper, and a generous sprinkle of kosher salt.
2
Transfer the seasoned shallots to a non-stick roasting pan or an oven-safe skillet. Roast the shallots in the oven for about 45 minutes without touching, moving, or shaking them. This hands-off approach allows for the necessary caramelization that enhances the flavor of the soup.
3
After 45 minutes, check the shallots. If they have a slight brown color, toss them gently and return to the oven, checking every 10 minutes until they achieve a rich, deep brown color without becoming dried out or burnt.
4
In a large pot, combine the beef stock, water, brandy, fresh thyme (or dried thyme), and bay leaf. Bring the mixture to a gentle simmer over medium heat.
5
Once simmering, add the braised shallots to the pot and allow the soup to simmer for an additional 45 minutes. Taste and adjust seasoning with salt and pepper, and if you used fresh thyme, remove the stems.
6
While the soup simmers, prepare the cheese and baguette. Preheat your broiler to high. Slice the baguette into thick slices and place them under the broiler to toast lightly on both sides.
7
When ready to serve, ladle the piping hot soup into bowls or crocks, add the toasted baguette slices on top, and generously cover with shredded or sliced Emmental cheese.
8
Place the assembled bowls under the broiler to melt the cheese until bubbly and lightly browned, which will only take a few minutes. After broiling, garnish with fresh chives if desired, and serve immediately.
Nutrition Information
12g
Fat
15g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Sweet Shallot and Emmental Soup?
It is a luxurious and comforting soup that elevates caramelized shallots with beef stock, brandy, and a melted Emmental cheese topping on toasted baguette.
How many shallots are required for this recipe?
The recipe requires 12 shallots, which should be trimmed and sliced.
What is the recommended oven temperature for roasting shallots?
The shallots should be roasted at 350°F (175°C).
How long should I roast the shallots initially?
The shallots should be roasted for about 45 minutes without being touched, moved, or shaken.
Why shouldn't I move the shallots while they roast?
A hands-off approach allows for the necessary caramelization that significantly enhances the flavor of the soup.
What color should the shallots be when finished roasting?
They should achieve a rich, deep brown color without becoming dried out or burnt.
What type of stock is used in this soup?
The recipe calls for 3 cups of beef stock, which can be either homemade or store-bought.
Can I use dried thyme instead of fresh thyme?
Yes, you can substitute 2 sprigs of fresh thyme with 1/4 teaspoon of dried thyme.
Is there alcohol in the Sweet Shallot and Emmental Soup?
Yes, the recipe includes 3 tablespoons of brandy to add depth to the flavor.
How long does the soup need to simmer after adding the braised shallots?
Once the shallots are added to the pot, the soup should simmer for an additional 45 minutes.
What kind of cheese is used for the topping?
The recipe uses 1/4 lb of Emmental cheese, either shredded or sliced.
How should I prepare the baguette for serving?
Slice the baguette into thick slices and toast them lightly on both sides under a high broiler.
What is the final step to get the cheese bubbly?
Place the assembled bowls with the baguette and cheese under the broiler for a few minutes until the cheese is melted and lightly browned.
How many calories are in a serving of this soup?
Each serving contains approximately 200 calories.
How much fat is in this recipe?
There are 12 grams of fat per serving.
What is the protein content of the soup?
The soup contains 8 grams of protein per serving.
How many carbohydrates are in the soup?
There are 15 grams of carbohydrates per serving.
What are the suggested garnishes for this dish?
You can garnish the soup with fresh chives if desired.
How thick should the shallot rounds be sliced?
The shallots should be sliced into 1/4 inch thick rounds.
Is it necessary to remove the thyme before serving?
Yes, if you used fresh thyme sprigs, you should remove the stems after the simmering process is complete.
What kind of oil should I use to roast the shallots?
A light drizzle of olive oil is used to toss and roast the sliced shallots.
What type of salt is recommended for this recipe?
The recipe specifically mentions using kosher salt for seasoning.
Is this soup suitable for a festive gathering?
Yes, it is described as a sophisticated dish that is perfect for both cozy dinners and festive gatherings.
How many ingredients are required in total?
There are 12 ingredients required to make this soup.
Does this recipe include a bay leaf?
Yes, one bay leaf is added to the pot during the simmering process.
What type of water is suggested for the recipe?
The recipe recommends using 1 cup of filtered water.
What category of food does this recipe fall into?
This is a French-inspired soup and a comfort food dish.
Can I use store-bought stock for this soup?
Yes, you can use either homemade or store-bought beef stock.
How should the black pepper be prepared?
The recipe calls for freshly ground black pepper.
What technique is used to develop the depth of flavor in the shallots?
The depth of flavor is achieved through proper braising and roasting techniques in the oven.