Prep 10 mins
Cook 42 mins
A recipe from Rachael Ray. Looks yummy and perfect for a cold day.
- 59.16 ml butter
- 29.58 ml extra virgin olive oil
- 3 large onions, thinly sliced
- 1 bay leaf
- 7.39 ml ground thyme
- salt and pepper
- 907.18 g chicken broth or 907.18 g beef broth
- 28.34 g dried wild mushrooms, mixed
- 473.18 ml water
- 59.14-78.07 ml dry sherry (eyeball it)
- 4 thick slices crusty bread
- 1 large garlic clove, halved
- 226.79 g gruyere cheese, shredded
- 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.
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.
I liked the addition of mushrooms to this French onion soup. I couldn't find dried mushrooms anywhere so I substituted fresh. I used beef broth and 1/4 cup dry sherry. This soup was tasty, but the ground thyme was a little too overpowering for my taste. I do think this recipe would serve at least 6 if not 8 people. Thanks for sharing! Made for Photo Tag.