Herby French Shallot Soup

6 tablespoons salted butter 

6 medium Harvest Haven shallots, thinly sliced 

1 Harvest Haven onion, thinly sliced 

2 cloves Harvest Haven garlic, minced or grated 

2 tablespoons fresh thyme leaves 

1 tablespoon chopped fresh sage 

1 teaspoon Harvest Haven honey or brown sugar 

2 tablespoons all-purpose flour 

1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 

2 liters Harvest Haven chicken bone broth 

1 tablespoon Worcestershire sauce 

2 bay leaves 

1 pinch black pepper 

6 slices Harvest Haven country bread 

1 cup shredded Gruyère cheese 

1/2 cup crumbled blue cheese

Melt the butter in a large soup pot over medium-high heat. Add the shallots, onions, garlic and honey. Cook about 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the thyme and sage and continue cooking another 3-5 minutes.

Reduce the heat to low and sprinkle the flour over the shallots, stirring for 1-2 minutes, until the raw flour taste is eliminated. Add the wine, broth, Worcestershire sauce, and bay leaves. Increase the heat to medium-high and return the soup to a simmer, simmer for 10 minutes. Remove the bay leaves and discard. Season, to taste with salt and pepper.

Preheat the broiler to high.

Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with each cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!

Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned.