Onion Soup with Shallots

This is a lighter version of the classic onion soup. Its success is due to the aroma of the onion varieties used. We recommend onions that are mild and sweet in taste, preferably vegetable onions or possibly the mild variety of purple or white-skinned onions. If you toast the bread beforehand and use less cheese, the taste will be fresher. For an easier preparation they leave out the shallots.

Soup:

Melt the butter in a heavy saucepan over medium heat.

Add the onions and shallots and saute until soft and caramelized, about 20 min. Sprinkle flour over mixture and cook a few min more.

Add clear soup, port and cognac, add peppercorns, thyme, bay leaves and carrot. Bring to a boil, reduce the heat and simmer the mixture without a lid for 45 min until slightly thickened and caramel colored. Remove the carrot, thyme stalks and bay leaves. season with salt. While the soup is simmering, prepare the toast and fried shallots. Preheat the oven grill or oven to 200 °C.

For the toast, place the bread slices on a baking sheet and sprinkle evenly with the cheese. Toast under the broiler or in the oven until the cheese melts and bubbles. Set aside.

For the shallot garnish, pour the oil 4 inches high into a large, heavy roasting pan and heat to 175 degrees. Driving the oil

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