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Ingredients

  • 5 tablespoons divided
  • 3/4 pound shallots (about 3 bulbs) finely chopped
  • 3 cups chicken stock
  • 2 tablespoons flour
  • 1 cup half-n-half
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • bacon bits, optional

Instructions

  • In a saucepan, over low heat, melt 3 tablespoons butter. Add finely chopped shallots and cook until golden in color. About 10 minutes.
  • Add chicken stock and simmer for 20 minutes until shallots are soft.
  • Add cooked mixture to a blender and puree. Set aside mixture inside blender.
  • Add remaining 2 tablespoons of butter and flour to a sautĂ© pan on low heat and stir to combine.
  • Add half-n-half and raise heat to medium. Stir continuously until mixed well and the mixture begins to thicken.
  • Add onion mixture (from blender) into the pan. Add salt, pepper and cayenne pepper. Reduce heat to low and simmer for 10 minutes, stirring frequently.
  • Serve warm, sprinkle with bacon bits and serve with French bread.