Shallots soup with cheese bread

Name: Shallots soup with cheese bread
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Shallots; 30 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried thyme; 800 ml Vegetable broth or vegetable stock (instant); 250 ml dry white wine; 30 g Walnut kernels; 150 g Gorgonzola cheese; 12 discs (approx. 150 g) fresh baguette bread; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Shallots
30 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried thyme
800 ml Vegetable broth or vegetable stock (instant)
250 ml dry white wine
30 g Walnut kernels
150 g Gorgonzola cheese
12 discs (approx. 150 g) fresh baguette bread
7-10 Tbsp Grease

Directions

1
Peel the shallots and cut into rings. Heat 30 g fat in a pot and sauté the shallots in it. Season with salt, pepper and thyme. Deglaze with vegetable stock and white wine. Bring to the boil, cover and cook over medium heat for about 15 minutes.
2
In the meantime chop the walnuts. Cut gorgonzola cheese into 12 pieces. Grease a baking tray. Spread baguette slices on it. Just before serving, roast under the preheated grill for 2-3 minutes. Take out. Turn bread slices and sprinkle with gorgonzola and nuts. Place under the grill again for about 1 minute. Season shallots soup with salt and pepper and serve in deep bowls.
3
Take out. Turn bread slices and sprinkle with gorgonzola and nuts. Place under the grill again for about 1 minute. Season shallots soup with salt and pepper and serve in deep bowls. Place 1 gorgonzola baguette on each soup and serve immediately. Serve the rest of the baguette slices separately