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.
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
1/2 cup thinly sliced shallots, fried until crispContinue reading…
