French Onion Soup with Mushrooms

 


French Onion Soup with Mushrooms


4 large onions, sliced

3 tbsp of butter

3 tbsp extra virgin oil

2 cups baby bella mushrooms, sliced

2 sprigs of fresh thyme

5 beef broth

¼ tsp pepper

¼ cup parsley, chopped

 

Topping:

8 slices of a french baguette to make croutons

2 tbsp extra virgin olive oil

1 cup grated Gruyere cheese or Parmesan Reggiano cheese


Peel onions and chop the ends off.  Thinly slice the onions.


Over medium high heat in a large heavy bottom pot or dutch oven, heat butter and olive oil.  


Add the onions to the pot and cook until they start to caramelize.  Don’t stir too often.  You want them to brown.  This will take 15-20 minutes.


Add the mushrooms and cook for another 10 minutes. 


Add a cup of the beef broth and scrape the bottom of the pan to release any bits.  Slowly add the rest of the stock in.


Put 2 sprigs of thyme into the pot and turn the heat to low.  Add pepper and cook for 15-20 minutes.


While the soup is simmering, place a fry pan on high heat.  Take the slices of baguette and bush extra virgin olive oil on both sides of the bread.  When the pan is hot, add the bread and cook for several minutes until browned.  Turn the bread pieces over and brown the otherside.


Take the thyme stems out of the pot and ladle soup into a bowl.  Top with croutons and sprinkle cheese over the crouton.  Place under the broil for 1-2 minutes or use a culinary torch to melt the cheese.  Serve immediately.



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