 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
The inspiration behind this recipe came from my father, who owned a restaurant and created the original dish. This version stars contemporary ingredients but still serves the same popular robust flavor. âTheresa Miller, Sault St. Marie, Michigan Ingredients:
3 medium red potatoes, cut into 1/2-inch cubes |
1 tablespoon olive oil |
1 teaspoon salt, divided |
3 large sweet onions, halved and thinly sliced |
2 tablespoons butter |
1/2 pound sliced baby portobello mushrooms |
1/2 cup sunflower kernels |
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
1/2 teaspoon pepper |
5 cups chicken broth |
3/4 cup stout beer or additional chicken broth |
2 tablespoons brown sugar |
10 slices french bread baguette (1/4 inch thick) |
10 slices white cheddar cheese |
1 log (11 ounces) fresh goat cheese, sliced |
Directions:
1. Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender.
2. Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through.
3. Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately. Yield: 10 servings (2-1/2 quarts).
|
|