French Shallot Soup with Herbs

• 3 ounces (6 Tbsp) butter, unsalted, divided
• 10 medium shallots, peeled and sliced (about 3 cups sliced)
• 6 cups beef stock
• 2 Tbsp fresh rosemary, minced
• 2 tsp fresh thyme, minced
• 2 ounces dry sherry
• 2 ounces leftover dry red or white wine
• 1/4 cup all purpose flour
• Salt & pepper, to taste
• 1/2 French baguette, cut into 6 thick slices
• 4 ounces gruyere cheese (grated or sliced)

1. Melt 2 ounces (4 Tbsp) of the butter in a dutch oven or small pot.
2. Add the sliced shallots, stir, and let cook on the lowest setting until caramelized (about 20-25 minutes).  Stir occasionally to keep shallots from burning.
3. Add beef stock, rosemary, thyme, sherry and wine.  Bring to a simmer.
4. Meanwhile, melt the remaining 1 ounce (2 Tbsp) of butter in a saute pan.  Whisk in flour and cook for 2-3 minutes to create a roux.  Set aside to cool. (*see the note below on using roux to thicken soups)
5. Bring the soup to a low boil, slowly whisk in the cooled roux until there are no lumps, and turn the soup down to a simmer to thicken. 
6. Season soup with salt and pepper.
7. Place a baguette slice on top of soup, cover with grated or sliced gruyere and place it under a broiler for 1-2 minutes to melt the cheese and toast the bread.  Note: if your soup cups are not oven safe, you can place the bread on sheet pan, top with cheese, and place under the broiler before placing on top of the soup.

*Cooking Tip – It is important when adding thickeners such as a roux or a cornstarch slurry to soups, pie fillings, etc. that the roux or slurry is cold.  The rule is to always add a cold thickener to a hot liquid to avoid clumping.  If you add a hot thickener to a hot liquid, it will clump.