Description
A rich and savory soup featuring deeply caramelized onions and earthy mushrooms, topped with cheesy toasties for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 pound cremini mushrooms, sliced
- 1 pound portobello mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 6 cups vegetable or beef broth
- 1 bay leaf
- Salt and pepper to taste
- For the cheesy toasties:
- 4 slices crusty bread
- 1 cup grated Gruyère cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add onions, salt, and sugar. Cook, stirring occasionally, until onions are deep golden brown and caramelized, about 25-30 minutes.
- Add mushrooms, garlic, and thyme. Increase heat to medium-high and cook until mushrooms are browned and their liquid has evaporated, about 10 minutes.
- Sprinkle flour over the mixture and stir to coat. Cook for 1 minute.
- Pour in white wine, scraping up any browned bits. Cook until wine is mostly evaporated, about 2 minutes.
- Add broth and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper to taste. Remove bay leaf.
- Meanwhile, preheat broiler. Place bread slices on a baking sheet and toast under broiler until lightly golden, about 1-2 minutes per side.
- Top each toast with Gruyère and Parmesan. Broil until cheese is melted and bubbly, about 2-3 minutes.
- Ladle soup into bowls and serve with cheesy toasties on top or on the side.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American