French Onion Soup with Gruyère Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh mushrooms contribute an earthy essence to the light broth for this soup. Gruyère is a rich, nutty-flavored Swiss cheese that's often melted atop French onion soup. Ingredients:
3 tablespoons olive oil, divided |
2 medium onions, sliced |
2 cups coarsely chopped mushrooms |
1 cup dry white wine (we tested with chardonnay) |
3 (14 1/4-ounce) cans vegetable broth |
3 sprigs fresh parsley |
3 sprigs fresh thyme |
1 bay leaf |
1/2 teaspoon salt |
3 medium onions, sliced |
butter or margarine |
4 ounces gruyère cheese, thinly sliced |
1/4 teaspoon freshly ground pepper |
Directions:
1. Heat 2 tablespoons oil in a large skillet over medium-high heat until hot. Add 2 sliced onions and mushrooms; cook 5 minutes, stirring often. Reduce heat to medium; cook 15 minutes or until onion is browned. Add wine, and simmer 2 minutes. Add broth and next 4 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes. Strain broth, discarding solids. Set broth aside.
2. Heat a large saucepan over medium heat until hot; add remaining 1 tablespoon oil. Add remaining 3 sliced onions, and sauté 10 minutes or until tender. Add reserved broth; cover, reduce heat, and simmer 25 minutes.
3. Toast baguette slices. Butter each slice and top with cheese; place on a baking sheet. Broil 3 from heat just until cheese melts.
4. Ladle soup into 6 serving bowls, and top with Gruyère toast. Sprinkle with pepper. Serve hot.
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