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ryan cerula

Published on December 1, 2014

Thanksgiving Day Recipes 1 | Page Caramelized-Shallot Soup  5 tablespoons unsalted butter  2 1/2 pounds shallots, sliced 1/4 inch thick (8 cups)  Coarse salt and freshly ground pepper  3/4 cup dry white wine  1 bay leaf  4 cups beef broth  4 cups chicken broth  2 teaspoons extra-virgin olive oil  1/2 cup shelled chestnuts, roughly chopped  6 ounces Gruyere cheese, finely grated (1 1/2 cups)  1/4 cup chopped fresh flat-leaf parsley leaves DIRECTIONS Melt butter in a large pot over medium heat. Add shallots and 1 1/2 teaspoons salt, and sauté, stirring occasionally, until tender and caramelized, 25 to 30 minutes. Add wine, and cook until it evaporates. Add bay leaf and broths, and bring to a boil. Reduce heat, and simmer until soup is reduced by one-third, 25 to 30 minutes. Season with salt and pepper. Meanwhile, heat oil in a sauté pan over medium heat. Add chestnuts and sauté until crisp, about 8 minutes. Transfer to a bowl; let cool. Add cheese and parsley, and toss with a fork. Ladle soup into 6 bowls; top each with chestnut mixture.