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Serves
4
Prep
15
mins
Cooking
155
hrsmins
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Shallot & Saffron Soup

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Directions
Step 1

Pre-heat oven to 180oC. Place the whole and unpeeled shallots in a single layer on an oven tray. Roast in the oven for 1 hour until the shallots are very soft inside.

Step 2

Heat the butter and oil in a large , heavy based pot. Add the onions and garlic and cook over a medium heat for 5 minutes. Once the onions are soft and translucent, sprinkle in the sugar. Reduce the heat and continue cooking for at least 15 minutes, stirring frequently, until the onions caramelise.

Step 3

Stir in the white wine, saffron infusion, stock and bay leaves. Bring to the boil, reduce the heat and simmer, covered, for 15 minutes.

Step 4

When the shallots are cooked, leave to cool for 5 minutes, then squeeze them out of the skins. Add to the soup and continue to simmer for at least 15 minutes.

Step 5

Meanwhile, preheat a grill and toast the bread slices lightly on each side. Just before serving, sprinkle each with the grated cheese and grill for 3 minutes or until melted.

Step 6

Remove the bay leaves and season the soup to taste with salt and pepper. Ladle into serving bowls and serve with cheese toast and fresh herbs.

Ingredients
  • 100mg McKenzie's Saffron
  • 500g shallots
  • 1 tbs olive oil
  • 1 tbsp butter
  • 500g onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs brown sugar
  • 100ml dry white wine
  • 1L chicken stock
  • 3 bay leaves
  • To taste, McKenzie's Whole Black Peppercorn Grinder
  • To taste, McKenzie's Australian Natural Sea Salt Grinder
  • 4-6 slices stale bread
  • 200g Gruyere cheese, grated
  • To serve, chives or thyme, fresh

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Related Products


  • McKenzie's Saffron 100mg

  • McKenzie's Whole Black Peppercorn Grinder 55g

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