Soup: United States – Caramelized Shallot and Sherry Broth with Gruyere Crisp Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 large shallots, thinly sliced
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 cloves garlic, minced
1 tsp (5 ml) fresh thyme leaves
1 bay leaf
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper, plus more to taste
1 tbsp (15 ml) sherry vinegar
1 / 2 cup (120 ml) dry sherry
4 cups (960 ml) low-sodium beef stock (or rich chicken stock)
1 tsp (5 ml) Worcestershire sauce (optional)
2 tbsp (30 ml) chopped fresh chives, for garnish
1 cup (100 g) coarsely grated Gruyere
Pinch of black pepper

Show original ingredient measurements

6 large shallots, thinly sliced
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 cloves garlic, minced
1 tsp fresh thyme leaves
1 bay leaf
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper, plus more to taste
1 tbsp (15 ml) sherry vinegar
1 / 2 cup (120 ml) dry sherry
4 cups (960 ml) low-sodium beef stock (or rich chicken stock)
1 tsp Worcestershire sauce (optional)
2 tbsp (30 ml) chopped fresh chives, for garnish
1 cup (100 g) coarsely grated Gruyere
Pinch of black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Caramelize the shallots: In a medium pot, melt the butter with the olive oil over medium heat. Add the shallots and kosher salt and cook, stirring often, until deep golden and jammy, 18–25 minutes. Lower heat as needed to prevent scorching.
Aromatics: Stir in the garlic and thyme; cook 1 minute until fragrant.
Deglaze: Add the dry sherry and sherry vinegar; scrape up any browned bits and simmer until reduced by about half, 2–3 minutes. Stir in Worcestershire, if using.
Simmer: Add the stock and bay leaf. Bring to a gentle simmer and cook 12–15 minutes. Remove and discard the bay leaf. Adjust seasoning with salt and pepper.
Make the Gruyere crisps: Heat oven to 400°F/200°C. Line a baking sheet with parchment. Mound the grated Gruyere into 6 small circles (about 2 tablespoons (30 ml) each), spacing apart, and lightly pepper. Bake until lacy and golden at the edges, 5–7 minutes. Cool on the sheet to set.
Serve: Ladle hot soup into bowls, top with chopped chives, and perch a Gruyere crisp on each bowl or alongside for dipping.

Caramelize the shallots: In a medium pot, melt the butter with the olive oil over medium heat. Add the shallots and kosher salt and cook, stirring often, until deep golden and jammy, 18–25 minutes. Lower heat as needed to prevent scorching.
Aromatics: Stir in the garlic and thyme; cook 1 minute until fragrant.
Deglaze: Add the dry sherry and sherry vinegar; scrape up any browned bits and simmer until reduced by about half, 2–3 minutes. Stir in Worcestershire, if using.
Simmer: Add the stock and bay leaf. Bring to a gentle simmer and cook 12–15 minutes. Remove and discard the bay leaf. Adjust seasoning with salt and pepper.
Make the Gruyere crisps: Heat oven to 400°F/200°C. Line a baking sheet with parchment. Mound the grated Gruyere into 6 small circles (about 2 tablespoons each), spacing apart, and lightly pepper. Bake until lacy and golden at the edges, 5–7 minutes. Cool on the sheet to set.
Serve: Ladle hot soup into bowls, top with chopped chives, and perch a Gruyere crisp on each bowl or alongside for dipping.