Candied shallot soup

Candied shallot soup
Why shallots : Shallots have a fuller flavour and more refined taste than onions. Candying the shallot in the oven enhances the flavour and brings out its sweet taste.
Category : Vegetarian
Type of dish : Poultry, Soups
Number of servings : 4
Cooking time : 40 minutes
Ingredients : 250 g shallots
2 cloves garlic
1 bay leaf
3 sprigs of thyme
1 sprig of rosemary
25 g tomato puree
1 l chicken stock
1 dl red wine
Dash of olive oil
Salt and pepper  

Aluminium foil
Preparation :
How to prepare : Peel the shallot and sprinkle with salt and pepper. Wrap in aluminium foil sprinkled with a dash of olive oil. Bake in a pre-heated oven at 180°C for about 15 minutes. Unwrap the foil package; half the shallots then slice into neat rings. Rinse the thyme and rosemary, strip the leaves from the woody stem and finely chop them. Crush the garlic. Place a pan (contents 2 litre) on a medium heat. Add a dash of olive oil. Gently sauté the shallot rings with the garlic and herbs. Add the tomato puree and warm, stirring to prevent burning. Add the red wine and stock, bring to the boil and simmer for 15 minutes. Season with salt and pepper.
Use with : Serve or it’s own or garnished with croutons and grated Parmesan cheese.
Tips : • Peel shallots in water to reduce eye irritation.
• Tomato puree must be cooked for a while to reduce the sour taste.
• Allow the red wine to cook. This evaporates the alcohol (otherwise the taste will be too predominant).