French Gers-style shallot soup with white beans | Aromatic soup braised in duck fat

Peel the shallots and slice them into thin rings. In a heavy-bottomed pot, heat the duck fat over medium heat.

Add the shallots to the duck fat, add a pinch of salt, then slowly sauté and caramelize over moderate heat for about 20-25 minutes until deep golden brown and sweet.

Pour in the dry white wine and simmer for 2-3 minutes so the alcohol evaporates and deglazes the browned bits from the bottom of the pot. Add the thyme and bay leaves.