Shallotsoup Recipes

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CARAMELIZED SHALLOTS



Caramelized Shallots image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.

Steps:

  • Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
  • Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

CARAMELISED SHALLOTS



Caramelised shallots image

Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!

Provided by John Torode

Categories     Dinner, Side dish

Time 40m

Number Of Ingredients 6

3 tbsp vegetable oil
600g shallots , peeled but left whole
25g butter
2 bay leaves
thyme sprig
500ml beef or veal stock

Steps:

  • Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
  • Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium

ROASTED POTATOES AND SHALLOTS



Roasted Potatoes and Shallots image

Provided by Ruth Cousineau

Categories     Potato     Side     Christmas     Thanksgiving     Dinner     Fall     Winter     Potluck     Shallot     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

Steps:

  • Preheat oven to 400°F with rack in lowest position.
  • Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
  • Roast, stirring occasionally, until shallots are golden, about 30 minutes.
  • Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
  • Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

ROASTED GARLIC AND SHALLOT SOUP



Roasted Garlic and Shallot Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 10

5 whole heads garlic, cloves from 2 1/2 heads peeled
3/4 pound shallots, half of them peeled and coarsely chopped
4 tablespoons olive oil
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 large yellow onions, peeled and coarsely chopped
3/4 pound russet potatoes, peeled and quartered
4 cups well-seasoned chicken stock, approximately
1 cup heavy cream, half-and-half or milk, approximately
1 tablespoon fresh thyme leaves

Steps:

  • Preheat oven to 350 degrees.
  • Combine unpeeled garlic heads and unpeeled shallots in large bowl, pour the olive oil over them and toss to coat. Season generously with salt and pepper and place them in a single layer in a baking dish along with any oil remaining in bowl. Cover with foil and bake 35 minutes. If shallots are soft by then, remove them. Bake them a little longer if necessary. Continue baking the garlic another 30 minutes or so until it is soft. Allow garlic and shallots to cool.
  • Meanwhile, melt the butter in a heavy three- to four-quart saucepan. Add onions and cook gently for 15 minutes. Do not allow to brown. Add peeled, unroasted shallots and peeled garlic cloves. Cook over low heat 10 minutes longer. Add potatoes, about 1/2 teaspoon salt or to taste, the chicken stock, cream and thyme. Cover and cook about 40 minutes, until potatoes are very soft.
  • Peel roasted shallots. Cut roasted garlic heads in half horizontally and squeeze in a potato ricer or by hand to extract the soft pulp. Add garlic pulp and shallots to saucepan and cook 10 minutes longer.
  • Puree the soup in a blender or food processor. Season to taste with salt and pepper and, if desired, adjust the consistency of the soup with some additional stock, cream or milk or water. Reheat before serving.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 25 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 743 milligrams, Sugar 8 grams, TransFat 0 grams

FRENCH SHALLOT SOUP



French Shallot Soup image

Shallots are a great choice to use for this soup because of their sweet flavor that pairs so wonderfully with all of the other ingredients. They are also less 'tearful' than stronger yellow and Spanish onions - although this recipe is great with any member of the family. The most critical part is in how to braise the onions of choice.

Provided by patriciamercer84

Categories     Onions

Time 1h55m

Yield 4 small bowls, 4 serving(s)

Number Of Ingredients 10

12 shallots, trimmed, sliced and braised with olive oil, salt and pepper
3 cups beef stock
1 cup water
3 tablespoons brandy
2 sprigs fresh thyme (or 1/4 teaspoon dried)
1 bay leaf
salt and pepper
8 slices toasted baguette
1/4 lb emmenthaler cheese
fresh chives (to garnish) (optional)

Steps:

  • Slice the shallots in 1/4 inch slices, down to the root end. Toss the sliced shallots (onions) in a light coating of olive oil, a few grinds of black pepper and a good sprinkle of kosher salt. Put in a non-stick roasting pan or oven proof skillet and set in a 350 degree oven. Now all you have to do is leave the onions for about 45 minutes. Don't touch, don't move, don't shake - just leave them. This is what gives them caramalization - which gives them the depth of flavor that is needed for a great onion soup. It's also what makes it a soup to make for quiet days - there's not much to do! After the first 45 minutes, check the shallots, tossing to assess the browning. If there is just slight browning, return to the oven, checking every 10 minutes, until there is a lot of deep brown color, but not dried out or burnt.
  • Bring the beef stock, water, brandy, thyme and bay leaf to a simmer. Add the braised shallots, and simmer for 45 minutes then taste for salt and pepper. If using fresh thyme, remove the stems. Preheat your broiler to high.
  • As the broiler is heating up, time to prepare the cheese and bread - the two other components to this triumverate of a soup. Use the best Emmenthaler you can afford - this is a cave-aged Swiss Emmenthaler from a wonderful local cheese purveyor, Joppa Fine Foods. Because their artisinal cheeses vary by season I have used many different Emmenthalers for this soup, but always it is flavorful! My favorite way to use the cheese is to shred some to put directly on the soup, as well as full slices to place directly on the croutons.
  • Put some nice thick slices of baguette under the broiler as it is heating up, just to toast lightly on both sides. Ladle soup into some bowls or crocks, add the toasted baguette slices and cover with the shredded/sliced Emmenthaler. Place under the broiler until bubbly and lightly browned - just a few minutes.

Nutrition Facts : Calories 456.5, Fat 2.8, SaturatedFat 0.8, Sodium 1335.3, Carbohydrate 82.4, Fiber 3.1, Sugar 3.3, Protein 18.6

SHALLOT SOUP



Shallot Soup image

Make and share this Shallot Soup recipe from Food.com.

Provided by English_Rose

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 ounce butter
14 ounces shallots, finely sliced
2 garlic cloves, finely crushed
3 sprigs fresh thyme, picked
3 cups vegetable stock
1 potato, peeled and diced
1/2 cup heavy cream
2 tablespoons flat leaf parsley, finely chopped

Steps:

  • Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes.
  • Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
  • Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.

POTATO SOUP WITH CARAMELIZED SHALLOTS



Potato Soup with Caramelized Shallots image

Provided by Floyd Cardoz

Categories     Soup/Stew     Blender     Garlic     Potato     Appetizer     Lunch     Fall     Winter     Shallot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

2 garlic heads
8 tablespoons extra-virgin olive oil
2 cups chopped leeks
2 cups chopped onions
1/3 cup chopped celery
4 teaspoons ground coriander
3 1/4 pounds russet potatoes, peeled, cut into 3/4-inch pieces
8 cups (or more) vegetable stock or chicken stock
2 cups sliced shallots (about 10 large)

Steps:

  • Preheat oven to 350°F. Rub garlic heads with 1 tablespoon oil. Place in small baking dish; cover with foil. Bake until garlic is tender, about 1 hour. Cut tops off garlic; squeeze out roasted garlic and reserve.
  • Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, onions and celery; sauté until tender but not brown, about 20 minutes. Add coriander; stir 2 minutes. Add potatoes; stir 2 minutes. Add roasted garlic and 8 cups stock; bring to boil. Reduce heat; simmer until potatoes are very tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender. (Can be made 1 day ahead. Cool slightly. Chill, then cover.)
  • Heat 3 tablespoons oil in large skillet over medium heat. Add shallots; sauté until deep golden, about 15 minutes.
  • Bring soup to simmer in heavy large pot. Thin with more stock, if desired. Season with salt and pepper. Ladle into bowls. Top with caramelized shallots.

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