Herby French Shallot Soup.
Herby French Shallot Soup. Caramelized shallots with fresh thyme, sage, and a splash of white wine give the classic French Onion soup a whole new delicious flavor. This soup is everything you love about a warming, cheesy bowl of French onion soup. But better, because slowly caramelized shallots are truly one of the most delicious flavor enhancers. Add fresh herbs, a cheesy bread topping, and you’ll have the perfect bowl of soup. Great for both fall and winter days!
Could not think of a better way to kick Monday off than with this soup. Especially since we’ve entered the last full week of October and the days have slowly become cooler and shorter, as we closely inch towards November. So crazy to me that November is so close and it’s already time to talk about holiday again. It’s slightly overwhelming, but taking things one day at a time right now.
I’m off to NYC today for an in and out work trip. As much I really do not want to be hopping on a five hour flight (after just returning home on Friday from LA), I’m also so excited for what I will be working on in the city. More to come soon. But follow along on Instagram for behind the scenes on what is happening. I can’t wait!
Until then, we need to talk about this soup. It’s one of the better ideas that I’ve had recently, and it’s pretty much beyond delicious. Like every bite is SO GOOD. Savory, herby, salty, warm, carby, and cheesy…all at the same time. Delicious and what I want for dinner every night right now.
I am not sure if any of you’ve noticed, but for the last month or so I’ve been on a real shallot kick. I’ve been using them throughout a few of the recipes I’ve shared recently. Say hello to my go-to harvest salad, yummy mushroom ravioli, this easy slow cooker chicken, and now this soup!
This soup has everything you love and crave about French onion soup. But it’s better because it’s made with sweet and tangy caramelized shallots and lots of fresh herbs (my favorite).
If you’ve yet to experience the deliciousness of caramelized shallots, I’m very excited to be the one to introduce you. I know I’ve said this, but they are SO GOOD. So good that they might be all you want to make for the next week straight because once you taste them, you cannot get enough.
Thankfully, this French shallot soup makes enough for dinner and then some, so leftovers for lunch should surely happen.
Here are the details.
If you’ve made French onion soup, this is very similar. Really all we are doing is adding in some ingredients and making a few ingredients swaps.
Start by caramelizing the shallots and onions. I used a mix of shallots and onions because shallots can have a strong flavor and I wanted a nice balance. I think my three to one ratio is the perfect balance. In general, use half the amount of shallots that you would onions. When the shallots have caramelized, it’s time for the herbs. Fresh thyme and sage are my go-to’s this time of year. They are earthy and hearty, perfect for a slow cooked soup.
Now the liquids. Traditionally french onion soup is made with red wine and beef broth. But because we are using shallots, and I wanted that flavor to really come through, I decided to use white wine and vegetable broth. The combo is a little less intense of a flavor, and highlights the shallots very nicely. That said, if you only have red wine and beef broth on hand, I’m sure that combo would be great too.
Once the soup has simmered for a bit, transfer it to small oven safe ramekins. These are the mini Staub cocottes I used, but I adore these mini pumpkin cocottes as well, so cute. Top with crusty sourdough or french bread, and a layer of cheese. Then place under the broiler to melt. Watch closely, the broiler works fast.
Eat and enjoy bowl after bowl. Can’t even begin to describe how good this is. Just try it for yourself and you’ll soon understand what I’m talking about.
And lastly, the soup comes together easily, but it does take a bit of time to caramelize the shallots. So give yourself an hour to make this one. I know it’s hard to find the time, but trust me this soup is worth it.
This is a great Sunday meal that makes enough for Monday lunch. Or serve it up as first course for your next dinner party or holiday gathering. Everyone falls for this soup!
If you make this herby French shallot soup please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Herby French Shallot Soup
Caramelized shallots with fresh thyme, sage, and a splash of white wine give the classic French Onion soup a whole new delicious flavor. Add fresh herbs, a cheesy bread topping, and you'll have the perfect bowl of soup. Great for both fall and winter days!
- 6 tablespoons salted butter
- 6 medium shallots, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 teaspoon honey or brown sugar
- 2 tablespoons all-purpose flour
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 quarts low sodium chicken or vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 pinch black pepper
- 6 slices french bread
- 1 cup shredded Gruyère cheese
- 1/2 cup crumbled blue cheese
1. Melt the butter in a large soup pot over medium-high heat. Add the shallots, onions, garlic and honey. Cook about 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the thyme and sage and continue cooking another 3-5 minutes.
2. Reduce the heat to low and sprinkle the flour over the shallots, stirring for 1-2 minutes, until the raw flour taste is eliminated. Add the wine, broth, Worcestershire sauce, and bay leaves. Increase the heat to medium-high and return the soup to a simmer, simmer for 10 minutes. Remove the bay leaves and discard. Season, to taste with salt and pepper.
4. Preheat the broiler to high.
5. Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with each cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!
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