The weather turned or as everyone would say, has become ultra unpredictable – where one day it is in the high 80’s and the next, down to the low 50’s. I would say, I guess this is Fall, but the weather in San Francisco is a toss-up every day of the year. Hardly sun, some sun, wind, and fog – I call it unpredictably consistent.
So, I already announced while bolting out of the front door this morning, that we were having soup for dinner. At first I was planning chicken vegetable homemade soup, but now I am leaning towards this French shallot soup, with my twist – and yes a slice of bread included.
INGREDIENTS
- 6 tablespoons salted butter
- 6 medium shallots, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 teaspoon honey or brown sugar. {exclude for my recipe}
- 2 tablespoons all-purpose flour {exclude for my recipe}
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 quarts low sodium chicken or vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 pinch black pepper
- 6 slices french bread
- 1 cup shredded Gruyère cheese {I prefer Munster cheese or mozzarella over Gruyère}
- 1/2 cup crumbled blue cheese {pass, not a fan of blue cheese} (more)
rawsilkandsaffron.com 