Shallots with béchamel sauce
4 servings
60 minutes
Shallot with béchamel sauce is an exquisite French dish embodying elegance and tenderness of flavors. The light sweetness of caramelized shallots perfectly complements the rich and velvety béchamel sauce enhanced by a tangy hint of tomatoes. The dish gains even greater depth of flavor from a delicate crust of melted Gruyère cheese, adding richness and sophistication. Historically, béchamel sauce originated in the 17th century at the court of Louis XIV and became the foundation for many French gastronomic masterpieces. This dish can be served as a side to meat or fish or as a standalone treat at a formal dinner. Each spoonful is a refined combination of tenderness, softness, and creamy texture that can captivate the heart of any true gourmet.
1
Clean the shallots and lay them in a pot in a single layer. Pour in enough water to cover them and sprinkle with pieces of butter (use 40 grams), add a pinch of salt and lemon juice. Cover with a lid and cook over medium heat for about 30 minutes until soft – check with the tip of a knife.
- Shallot: 18 pieces
- Butter: 100 g
- Salt: to taste
- Lemon juice: 1 tablespoon
2
Melt the remaining butter with olive oil, mix in the flour and cook for 2 minutes, then slowly pour in the milk while stirring, and cook for another 8 minutes. Remove the pot from the heat and stir in the tomato sauce. Add salt to taste.
- Butter: 100 g
- Olive oil: 1 tablespoon
- Wheat flour: 2 tablespoons
- Milk: 500 ml
- Tomato sauce: 2 tablespoons
- Salt: to taste
3
Drain the water from the pot with onions, dry them, place in a single layer in a baking dish, and drizzle with sauce. Sprinkle with grated cheese and bake at 180 degrees for 10-15 minutes until the cheese melts. Serve immediately in the same dish.
- Shallot: 18 pieces
- Tomato sauce: 2 tablespoons
- Gruyere cheese: 50 g
