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.



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.