French Onion Soup with a Crunch: Elevating a Classic with Crispy Shallots
French onion soup is the epitome of comfort food—rich, savory, and deeply satisfying. Traditionally, this classic soup combines caramelized onions, beef broth, and a golden, cheesy crouton topping. But for a modern twist that adds both flavor and flair, I decided to incorporate crispy shallots into the mix, creating a delightful contrast in texture and an extra layer of aroma.
Why Crispy Shallots?
Shallots are slightly sweeter and more delicate than regular onions, making them perfect for a subtle crunch without overpowering the soup. Frying them until golden brown adds a nutty, savory note that enhances the deep caramelized flavors of the base soup. Plus, the crispy topping adds a stunning presentation that will impress anyone at your table.
Ingredients:
4 large yellow onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
4 cups beef or vegetable broth
1/2 cup dry white wine (optional)
1 teaspoon fresh thyme
Salt and pepper to taste
1 baguette, sliced and toasted
1 cup grated Gruyère cheese
1/2 cup thinly sliced shallots, fried until crispy
Instructions:
Caramelize the Onions: In a large pot, heat butter and olive oil over medium heat. Add onions and cook slowly, stirring occasionally, until deeply golden and caramelized, about 25–30 minutes.
Build the Soup: Add wine (if using) and allow it to reduce slightly. Stir in broth, thyme, salt, and pepper. Simmer gently for 15–20 minutes.
Prepare Crispy Shallots: In a small pan, fry thinly sliced shallots in a little oil until golden and crisp. Drain on paper towels.
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