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A rendition of the classic French onion soup, this Shallot Soup with Triple Cream Crouton blends savory and herbal notes with a rich but bright broth for an elegant meal. With its tannin structure and herbaceous notes, an aged Cabernet Sauvignon such as the 2002 Jordan Cabernet Sauvignon, is the optimal pairing for this hearty and rich dish.
¼ cup unsalted butter
24 shallots, peeled and thinly sliced
1 bouquet garni of 3 sprigs marjoram, 2 sprigs thyme, 1 bay leaf
8 black peppercorns
1 Tbsp kosher salt
½ cup young Jordan Cabernet
½ cup Madeira or dry Marsala
3 cups beef stock
3 cups brown chicken stock
1 Tbsp sherry vinegar
Fresh ground black pepper to taste
2 ounces Cognac
6 slices sourdough baguette (preferably day old)
8 ounces triple cream cheese (preferably Cowgirl Creamery Mt. Tam, sliced)
Fresh marjoram or thyme leaves, for garnish
1 Périgord truffle, thinly sliced right before service (½ cup Périgord truffle jus or 1 Tbsp black truffle or porcini oil may be substituted)
Melt butter in a heavy-bottomed pot over medium-low heat. Add shallots, bouquet garni, black peppercorns and salt. While stirring frequently, sauté until shallots just begin to caramelize but don’t turn completely golden, about 15 minutes.
Increase heat to medium-high, add cabernet and Madeira and simmer until reduced by half. Incorporate stocks and simmer for 20 minutes. Add vinegar and season with additional salt and fresh ground black pepper to taste. Remove from heat, discard the bouquet garni, and stir in Cognac.
Arrange baguette slices on a sheet pan, place under the broiler and toast until golden, flipping once so both sides are toasted. Top each with a slice of triple cream.
Serve soup in bowls topped with a crouton and garnish with marjoram, thyme and thinly sliced truffle.
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