Shallot soup with nut baguette

Name: Shallot soup with nut baguette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Shallots; 2 TABLESPOONS + some butter; 1/4 l dry white wine; 1 TABLESPOON Vegetable broth; 1/2 TEASPOON dried thyme; 1-2 TABLESPOONS Walnut kernels; 100 g Gorgonzola; 8 discs Baguette bread; 7-10 Tbsp salt, pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Shallots
2 TABLESPOONS + some butter
1/4 l dry white wine
1 TABLESPOON Vegetable broth
1/2 TEASPOON dried thyme
1-2 TABLESPOONS Walnut kernels
100 g Gorgonzola
8 discs Baguette bread
7-10 Tbsp salt, pepper

Directions

1
Peel the shallots and cut into rings. Fry in 2 tablespoons of hot butter until translucent. Add wine, 3/4 l water, broth and thyme. Bring to the boil, cover and simmer over medium heat for 10-15 minutes
2
Coarsely chop the walnuts. Cut the gorgonzola into 8 slices. Spread the baguette on a greased baking tray. Roast under the preheated oven grill or in the oven at highest heat for 2-3 minutes. Turn, cover with cheese and sprinkle with walnuts. Roast again for about 1 minute
3
Season soup to taste with salt and pepper and serve. Place a baguette on each soup and serve immediately. Add the rest of the baguettes