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French Shallot Soup with Cider | Delicate & Savory
(0)
45 min
Under an hour
Gurkerl Küche
Ein eleganter französischer Klassiker aus der Bretagne: Zarte Schalotten werden langsam in feiner Butter geschmort, mit spritzigem Apfel-Cidre und aromatischer Gemüsebrühe verfeinert und mit knusprig im Backrohr gratinierten Gruyère-Baguetteschnitten serviert.
Preparation method
Preparation
Peel the shallots and cut them into fine strips. Slice the baguette into thick slices and finely grate the Gruyère. Preheat the oven to 200 °C top/bottom heat.
Cooking the soup base
Melt the unsalted butter in a pot over medium heat. Add the sliced shallots and gently sauté them, stirring occasionally, for about 15 minutes until translucent and golden yellow.
Deglaze with the apple cider and scrape up any browned bits from the bottom of the pot. Simmer for about 3–4 minutes until the cider is slightly reduced.
Chef's tip
For an even more intense fruity note, a dry, naturally cloudy cider (Cidre Brut) works especially well.
If you like, you can serve the soup directly in ovenproof bowls, top with baguette and cheese, and gratinate directly in the oven.
Ingredients
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