French Onion Soup With Croutons Au Gratin

Chef mariajane's Note:

Old is new again with this new twist on classic French onion soup. Mushrooms and blue cheese add a decadent and unforgettable twist to classic French onion soup. Creamy caramelized onions and a medley of mushrooms sautéed in butter are finished in a rich beef broth. Top it all with broiled blue cheese and Gruère croutons and you'll have guests begging for more. This recipe is perfect for a large crowd because it is easy to double or triple.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 2 tablespoons butter
• 1 cup chopped mixed wild mushroom (cremini, shiitake, and oyster)
• 1 cup thinly sliced onion
• 1 ½ teaspoons fresh thyme , chopped (optional)
• 1 tablespoon all-purpose flour
• 2 tablespoons 35% cream
• 2 cups beef stock , reduced sodium
• 4 ½ inches thick slices baguette
• ½ cup gruyere cheese
• 2 tablespoons blue cheese , crumbled
• 1 tablespoon chives , finely chopped

Directions:

1. I a medium sauscepan, melt butter over medium-low heat; sauté mushrooms, onion and thyme, if using for 10-12 minutes or until lightly csaramelized.
2. Stir in flour to absorb butter; slowly stir in cream, Increase heat to high, sitr in stock and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until flavours are blended. (to make ahead, prepare the soup up to this point, let cool and refrigerate in an airtight container for up to 1 day. Reheat gently until hot and proceed as follows).
3. Lightly toast baguette slices in a toaster; set aside. Preheat broiler. Place ovenproof soup bowls on baking sheet and ladle soup into bowls. Top each bowl with two baguette slices and sprinkle with Gruyère and blue cheeses. Broil for about 2 minutes or until cheese is lightly browned and bubbly. Place bowls on serving plates with chopped chives. Be sure to warn your guests the bowl is ultra hot.