Caramelized Shallot Soup


5 TB unsalted butter

2.5 lbs shallots, sliced ¼ inch thick (about 8 cups)

Coarse salt and freshly ground pepper

¾ cup dry white win

1 bay leaf

4 cups of beef broth

4 cups of chicken stock

2 tsps of MacNut oil

¼ cup shelled chestnuts, roughly chopped

8 ounces of Gruyere cheese, finely grated (1.5 cups)

¼ cup chopped fresh flat-leaf parsley leaves

  1. Melt butter in a large pot over medium heat
  2. Add shallots and 1.5 tsps salt and sauté, stirring occasionally until tender and caramelized – about 30 minutes
  3. Add wine and cook until it evaporates
  4. Add bay leaf and the two broths and bring to a boil
  5. Reduce heat and simmer until soup is reduced by 1/3 – about 25 to 30 minutes’
  6. Season with salt and pepper
  7. Meanwhile, heat oil in a sauté pan over medium heat
  8. Add chestnuts and sauté until crisp – about 8 minutes
  9. Transfer to a bowl; let cool
  10. Add cheese and parsley and toss with a fork
  11. Ladle soup into 6 bowls and top each with the chestnut mixture