Shallots with Béchamel Sauce

Appetizers | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Shallots with Béchamel Sauce

Ingredients

Salt - to taste
Gruyère cheese - 1.8 oz
Passata Tomato Sauce - 2 tablespoons
Milk - 17 fl oz
Wheat Flour - 2 tablespoons
Olive Oil - 1 tablespoon
Butter - 3.5 oz
Meyer Lemon Juice - 1 tablespoon
Shallot - 18 pieces

Step by Step guide

Step 1

Peel the shallots and place 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 they are soft – check with the tip of a knife.

Step 2

Melt the remaining butter with the olive oil, stir in the flour and cook for 2 minutes, then slowly pour in the milk while continuing to stir, and cook for another 8 minutes. Remove the pot from the heat and stir in the tomato sauce. Season with salt to taste.

Step 3

Drain the water from the pot with the shallots, dry them off, place them in a single layer in a baking dish and pour the sauce over them. Sprinkle with grated cheese and bake for 10-15 minutes at 356°F, until the cheese melts. Serve immediately in the same dish.