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Roasted Shallot Soup with Gorgonzola Croutons

Move over, shallot pasta.
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This soup, and many other delicious food and wine pairings, comes from my new cookbook Washington: Wine+ Food. A play on traditional French onion soup, this cozy essential combines sweet and savory flavors for a rich, full-bodied broth.

Serves 6

You'll Need

3 sprigs marjoram, plus extra for garnish
2 sprigs thyme, plus extra for garnish
1 bay leaf
1/4 cup (1/2 stick) butter
5 large shallots, thinly sliced
1 Tbsp kosher salt
1/2 cup red wine
1/2 cup Madeira
6 cups veal stock
1 Tbsp sherry vinegar
Salt and black pepper, to taste
1/4 cup cognac
6 slices baguette
1 cup crumbled Gorgonzola or blue cheese (such as Rogue Creamery's Rogue River Blue)

How To Make It

  1. Tie marjoram, thyme, and bay leaf with kitchen twine.
  2. Melt butter in a heavy-bottomed saucepan over medium-low heat.
  3. Add shallots, herbs, and salt and cook for 15 minutes, stirring occasionally, until shallots just begins to caramelize.
  4. Increase heat to medium-high, then add wine and Madeira and cook for 3 to 4 minutes, until reduced by half.
  5. Pour in stock and cook for another 20 minutes.
  6. Add vinegar and season with salt and pepper to taste.
  7. Remove from heat and discard the herbs. Stir in cognac.
  8. Preheat broiler to 400°F.
  9. Arrange baguette slices on a baking sheet and broil for 1 minute on each side, until golden.
  10. Top each with Gorgonzola and broil for another minute, until Gorgonzola starts to melt. (Be careful not to burn the bread.)
  11. Ladle soup into bowls and top with a baguette slice. Garnish with marjoram or thyme and serve immediately.

Excerpted from Washington Wine + Food: The Cookbook by Julien Perry. Photographs by Charity Burggraaf. Copyright 2020 by Julien Perry. Texts and recipes copyright © 2020 by individual contributors. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Julien Perry
Julien Perry is a food and wine writer based in Seattle. Read more about Julien