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French-style shallot soup recipe

French-style shallot soup recipe

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Created by The Tesco Real Food team

Inspired by French onion soup, this delicious twist features echalion shallots, which have a milder and sweeter flavour than onions. This is an easy yet impressive make-ahead recipe, see tip below, ideal for dinner parties or your Christmas Day starter. See method

  • Serves 4
  • Takes 1 hr 15 mins
  • 327 calories / serving
  • Freezable

Ingredients

  • 35g butter
  • 2 x 400g packs Tesco Finest echalion shallots, thinly sliced
  • 3 garlic cloves, 2 finely sliced, 1 halved
  • 6 fresh thyme sprigs, leaves picked
  • 1 tbsp plain flour
  • 50ml fino sherry
  • 1 beef stock pot, made up to 600ml
  • 1 part-baked white baguette, sliced at an angle
  • ½ tbsp olive oil
  • 60g Gruyère, grated

Each serving contains

  • Energy

    1365kj
    327kcal     16%

  • Fat

    15g 22%

  • Saturates

    8g 42%

  • Sugars

    10g 11%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 33.2g Protein 11.6g Fibre 4.8g

Method

  1. Melt the butter in a large, lidded saucepan over a medium heat. Add the shallots, stir to coat in the butter, then cover and cook for 15 mins, checking and stirring regularly until softened and they’ve released lots of liquid. Remove the lid, add the sliced garlic and two-thirds of the thyme leaves and cook for another 15-18 mins, stirring regularly, until caramelised. 
  2. Stir in the flour, cook for 2 mins, then pour over the sherry and bubble for 3 mins. Add the stock, bring to a simmer and cook for 20 mins. Season with black pepper. 
  3. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C and arrange the baguette slices on a large baking tray. Drizzle over the oil, then toast in the oven for 5 mins, or until lightly golden. Turn the slices over and rub one side of the bread with the halved garlic clove. Scatter over the grated Gruyère, then return to the oven for 3-4 mins until oozy and golden. 
  4. Spoon the shallot soup into bowls and top with the garlicky Gruyère toasts and remaining thyme leaves to serve.

Make ahead: Make the soup the day before. Store, covered, in the fridge then reheat until piping hot to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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