Shallot and Leek French Soup
A lighter version using a blend of onions, leeks, and shallots for complex sweetness.
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Ingredients
- 3 pieces large leeks, white and light green parts only, sliced
- 6 pieces large shallots, thinly sliced
- 1 large yellow onion, thinly sliced
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 6 cups high-quality vegetable or light chicken stock
- 4 pieces fresh thyme sprigs
- 2 cloves garlic, minced
- 1 loaf French baguette, sliced and toasted
- 1 1/2 cups Gruyère cheese, shredded
- 1 teaspoon Sherry vinegar
- to taste N/A Salt and cracked black pepper
Instructions
- 1
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium-low heat.
- 2
Add the sliced leeks, shallots, and yellow onion to the pot with a pinch of salt; cook slowly for 25-30 minutes, stirring occasionally until soft and golden brown.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn the aromatics.
- 4
Deglaze the pot by pouring in the white wine, scraping the bottom with a wooden spoon to release any browned bits (fond).
- 5
Add the stock and thyme sprigs, bring to a gentle simmer, then reduce heat and cook for 20 minutes to meld the flavors.
- 6
Remove the thyme sprigs and stir in the sherry vinegar; season with salt and pepper to your preference.
- 7
Ladle the soup into oven-safe crocks, top each with a toasted baguette slice and a generous handful of Gruyère cheese.
- 8
Place the crocks under a broiler for 2-3 minutes until the cheese is bubbly and slightly browned, then serve immediately.
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