French Shallot Soup | With Goat Cheese Baguette

Peel the shallots and cut them into thin half-moons.

In a heavy-bottomed pot, melt the butter with the olive oil over medium heat, then add the sliced shallots, a pinch of salt, and the brown sugar.

Sauté and caramelize the shallots over low-medium heat, stirring frequently, for about 25-30 minutes until they are a deep golden brown, caramelized, and silky sweet.