Recipe by Boomette
A recipe from Rachael Ray. Looks yummy and perfect for a cold day.
Top Review by AcadiaTwo
Delicious comfort food at its best! I cut the thyme down to 1 teaspoon and it was perfect. I used a combo of shredded gruyere and asiago cheeses on top of Italian bread. I too loved the addition of the mushrooms. I used baby bellas which were just right! Made for Potluck tag.
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 3 large onions, thinly sliced
- 1 bay leaf
- 1 1⁄2 teaspoons ground thyme
- salt and pepper
- 1 (32 ounce) chicken broth or 1 (32 ounce) beef broth
- 1 (1 ounce) dried wild mushrooms, mixed
- 2 cups water
- 1⁄4-1⁄3 cup dry sherry (eyeball it)
- 4 thick slices crusty bread
- 1 large garlic clove, halved
- 1⁄2 lb gruyere cheese, shredded
Directions See How It's Made
- In a heavy soup pot, melt the butter with the olive oil, 2 turns of the pan, over medium-heat. Stir in the onions, bay leaf and thyme. Season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
- Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.
- Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
- Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.