Onion and Mushroom Soup
- Serves
- 4-6 servings
25 years ago I was dating someone whose best friend was a fabulous cook. The boyfriend and his best friend are long gone, but the recipes are still in my recipe file. This is a variation on French Onion Soup that I've always made--I wanted to make a soup with stuff I had in the house (because it's snowing and I don't feel like going out) that we could have for dinner tonight.
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter
- 8 onions cut in half pole to pole and sliced
- 8 ounce mushrooms, sliced
- 1 clove garlic, minced or put through a garlic press
- 1/2 teaspoon sea salt
- 3-4 turns of freshly-ground black pepper
- 1 tablespoon flour
- 1/2 cup dry sherry
- 4 cup chicken stock (or low sodium chicken broth)
- 1/2 teaspoon dried thyme (or a few sprigs of fresh thyme; unfortunately my thyme is buried under about 8 inches of snow.)
- 1 tablespoon balsamic vinegar
- 1 small baguette, cut into 1/2 inch slices
- shredded Gruyere cheese
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Directions
- Step 1
Saute onions and mushrooms in butter and olive oil. When they have begun to soften, add garlic, salt and pepper. Cover and cook for about 1/2 hour, scrape up fond, and continue sautéing (adding water if needed) and scraping up fond until onions and mushrooms are caramelized and dark brown in color.
- Step 2
Sprinkle 1 tablespoon of flour over onions and mushrooms and stir until smooth.
- Step 3
Add 1/2 cup sherry and 4 cups chicken stock/broth. Bring soup to boil, reduce heat, and simmer uncovered for 30 minutes.
- Step 4
While soup is simmering, bake baguette slices in a single layer at 400 degrees for 10 minutes, until dry and crisp.
- Step 5
Add 1 tablespoon balsamic vinegar to soup; stir in. Taste and adjust seasonings.
- Step 6
Preheat broiler. Put soup into individual crocks (broiler-safe), top with one or two croutons and grated Gruyere. Broil till cheese is melted and bubbly, about 5 minutes and serve.