Flu Shots

The Van Buren Cass District Health Department has decided not to offer flu shots at the COA this year. To find where you can get a flu shot, please call the VBCDHD at (269) 621-3143 or visit their website



Herby French Shallot soup

6 servings
15 mins
1 hour
45 mins
  • 6 tablespoons salted butter
  • 6 medium shallots, thinly sliced
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced or grated
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon honey or brown sugar
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 2 quarts low sodium chicken or vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 pinch black pepper
  • 6 slices French bread
  • 1 cup shredded Gruyère cheese
  • 1/2 cup crumbled blue cheese



  • Melt the butter in a large soup pot over medium-high heat.
  • Add the shallots, onions, garlic and honey.
  • Cook about 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized.
  • Add the thyme and sage and continue cooking another 3-5 minutes.
  • Reduce the heat to low and sprinkle the flour over the shallots, stirring for 1-2 minutes, until the raw flour taste is eliminated.
  • Add the wine, broth, Worcestershire sauce, and bay leaves.
  •  Increase the heat to medium-high and return the soup to a simmer, simmer for 10 minutes.
  • Remove the bay leaves and discard.
  • Season, to taste with salt and pepper.
  • Preheat the broiler to high.
  • Ladle the soup into oven safe bowls.
  • Add a slice of bread to each and top evenly with each cheese.
  • Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!