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'French' shallot soup

Swapping onions for shallots in this take on the classic French soup, results in a perfect balance of sweet and savoury. If making for vegetarians make sure to use a vegetarian friendly brand of Worcestershire sauce.

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Starters & Soups
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Preparation Time
15 minutes
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Cooking Time
50 minutes
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Melt the butter in a large soup pot over a medium-high heat. Add the shallots, garlic and brown sugar. Cook for about 20-25 minutes, stirring frequently, until softened, deep golden in colour and caramelized. Add the thyme and sage and continue cooking for another 3-5 minutes. 

Reduce the heat to low and add the flour to the pan. Stir for 1-2 minutes. Add the wine, stock, Worcestershire sauce, and bay leaves. Increase the heat to medium-high and return the soup to a simmer for 10 minutes. Remove and discard the bay leaves. Season to taste with salt and pepper. 

Preheat the grill to high. 

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, grill until bubbly and golden brown, 3 to 5 minutes.  

Alternatively, grill the bread topped with the cheese on a baking tray and remove once golden. Place a slice on top of each bowl of soup.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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