Cheddar and Hard Cider Soup with Fried Shallots | Williams Sonoma

Ingredients

• 2 Tbs. all-purpose flour
• Salt and freshly ground pepper
• 2 shallots, thinly sliced
• 1/2 cup (4 fl. oz./125 ml) canola oil
• 4 Tbs. (2 oz./60 g) unsalted butter
• 2 yellow onions, chopped
• 1 celery stalk, chopped
• 1 Yukon gold potato, peeled and chopped
• 2 garlic cloves, minced
• 2 1/2 cups (20 fl. oz./625 ml) chicken broth
• 2 1/2 cups (20 fl. oz./625 ml) hard apple cider
• 1 cup (8 fl. oz./250 ml) half-and-half
• 2 bay leaves
• 2 thyme sprigs
• 2 Tbs. applejack or Calvados brandy
• 3/4 lb. (375 g) English Cheddar cheese, shredded
• Kosher salt and freshly ground pepper