| 1. | Cook shallots and garlic until softened, 3 to 5 minutes.
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| 2. | Add shallots, garlic and green onion and toss to combine.
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| 3. | Add shallots, and cook, stirring, for 30 seconds.
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| 4. | 3 shallots ( 1 { ounces ), peeled and thinly sliced
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| 5. | Whisk together vinegar, garlic and shallots in a small bowl.
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| 6. | 4 shallots, roughly chopped ( about 1 / 2 cup)
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| 7. | Divide beef and shallots among four deep, warmed soup bowls.
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| 8. | Puree the stock and shallots in a blender or food processor.
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| 9. | Place vinegar, shallot and garlic in medium-size saucepan.
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| 10. | Or cook minced shallot or onion in the butter until translucent.
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