Categories: Soup
Ingredients
- 4 tbsp. butter
- 2 tbsp. olive oil
- 3 large onions, thinly sliced
- 1 bay leaf, fresh or dried
- 1 1/2 tsp dried thyme
- Salt and pepper
- 1 quart beef stock
- 1 oz. mixed dried wild mushrooms or porcini mushrooms
- 1/3 to 1/2 cup dry sherry or dry white wine
- 4 thick slices crusty bread
- 1 large garlic clove
- 1/2 lb. Gruyere cheese, shredded
Directions
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In a heavy soup pot, melt the butter in the olive oil over medium-high heat. Add the onions, bay leaf and thyme, then season with salt and pepper. Cook for 25 minutes, or until the onions are softened and browned.
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Meanwhile, in a large saucepan, bring the stock, dried mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, transfer the mushrooms to a work surface, then chop.
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Preheat the broiler. Pour the sherry into the onion mixture and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and the hot stock.
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Toast the bread under the broiler, rub with the garlic, and cover with the cheese. Broil until the cheese is melted and browned, 2 to 3 minutes.
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Discard the bay leaf. Ladle the soup into bowls and top with the toasts.