I recently put shallots on the shopping list without specifying the amount. I ended up with a LOT of shallots. So, it was decision-time. I could either make a lifetime’s worth of salad dressing or I could try making soup. Guess what I chose…

Warning – if you use all shallots, you will be in your kitchen for a while. Second warning, shallots, like onions, will make you cry. I suggest leaning into the situation – throw on a sad movie and start chopping.

Makes about 8 big bowls of soup

Ingredients:

Soup:

• 3 tbsp olive oil (a generous glug)
• About 2 lbs shallots, peeled and chopped (or a combination of shallots and onions)
• 1/4 cup brandy (optional)
• About 8 cups broth (mushroom or beef is best)
• 1 bay leaf
• 1 parmesan rind (optional, see notes)
• 2-3 thyme sprigs
• Salt and pepper to taste

Cheese toast tops

• 6 slices thick sourdough bread
• 2 cups shredded gruyere cheese
• 2 tsp butter or olive oil

Directions:

1. Heat oil (3 tbsp or a generous glug) in a medium to medium low pot – use a big pot, this is where the soup is going
2. Add the shallots and slowly cook down until they are brown and soft – don’t let them singe or they will be bitter – this is going to take a while, like at least 40 minutes
3. Deglaze pan with brandy (1/4 cup) if using (if not just deglaze with a bit of broth)
4. Add broth (8 cups), bay leaf (1), parmesan rind (1) (if using), thyme sprigs (2-3)
5. Let simmer 30 minutes
6. Remove bay leaf, whatever is left of the parmesan rind and thyme sprigs
7. While the soup is simmering, prepare the toast toppers
8. Preheat oven to 400 degrees f
9. Lightly butter sourdough or brush it with olive oil (2 tsp)
10. Place in oven for 2 minutes, flip and toast for another 2 minutes, the idea is to just slightly brown the bread
11. Once the soup is ready, divide it into bowls, float toasted bread slices on top of each bowl and sprinkle evenly with shredded cheese (2 cups)
12. Broil in the oven for 2-3 minutes at 400 degrees f, watch carefully and remove once the cheese bubbles and starts to brown

Notes:

• Deglazing the pan is a very posh way of saying to pour a bit of liquid in the hot pan and use it to push the burnt bits off the bottom. Don’t let the fancy culinary term throw you off.
• When you get to the end of parmesan cheese, sometimes there is a rind. Don’t throw it away, just toss it in a bag in the freezer and add it next time you are making soup. It will add a richness and depth of flavour that is hard to imitate.