Prep 20 mins
Cook 1 hr
From Bon Appetit, February 2002.
- 3 tablespoons butter
- 1 1⁄2 lbs onions, halved, thinly sliced (about 5 cups)
- 4 fresh thyme sprigs
- 1 1⁄2 lbs portabella mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
- 3 tablespoons cognac or 3 tablespoons brandy
- 3 garlic cloves, minced
- 8 cups canned vegetable broth
- 1 cup dry white wine
- inch-thick slices French baguette, toasted (18 slices)
- 8 ounces soft fresh goat cheese, room temperature
- Melt 1 tablespoon butter in heavy large pot over high heat.
- Add onions and thyme; saute until onions begin to soften, about 8 minutes.
- Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes.
- Transfer onion mixture to medium bowl.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat.
- Add mushrooms; saute until soft, about 12 minutes.
- Add Cognac and garlic; stir 20 seconds.
- Stir in onion mixture, then broth and wine.
- Bring to boil.
- Reduce heat to low; simmer until onions are very tender, about 45 minutes.
- Discard thyme sprigs.
- Season soup with salt and pepper.
- (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.).
- Preheat broiler.
- Place baguette slices on large baking sheet.
- Spread goat cheese on baguette slices, dividing equally.
- Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds.
- Divide soup among 6 bowls.
- Top with croutons and serve.