Recipe by AcadiaTwo
I love onion soup, however I do not like how the traditional rendition allows the bread to get soggy. This version uses the portabellas as the platform for the cheese and is sure to please.
Top Review by pamela t.
Liked the flavor of the soup but I disagree that bread or crouton makes onion soup difficult to eat. I personally thought the portabellas sliced with swiss over top was difficult to eat. Next time I will dice up the mushrooms or use bite sized pieces. Good flavors and the aroma and look of the soup was divine.
- 4 tablespoons butter
- 4 portabella mushrooms
- 2 sweet onions (large)
- 1⁄2 cup sherry wine (sweet)
- 32 ounces beef broth
- 2 tablespoons barbecue sauce (sweet)
- 1 tablespoon soy sauce
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 tablespoon basil (fresh, chopped)
- 1⁄2 teaspoon thyme (dried)
- 2 cups swiss cheese (shredded)
- salt (to taste)
- pepper (to taste)
Directions See How It's Made
- Clean portabella mushrooms and remove gills by gently scraping them out with a teaspoon.
- In a skillet melt 2 tablespoons of butter and saute mushrooms until tender.
- Slice each mushroom into bite sized pieces, divide into 4 piles (set aside).
- Clean and slice onions.
- In stock pot, melt 2 tablespoons of butter and saute onions until caramelized stirring frequently (about 2 hours on low).
- Add sherry, cook for 4-5 minutes on medium high heat or until you can't smell the alcohol odor anymore. (stirring frequently).
- Add beef broth, barbeque sauce, Worcestershire sauce, soy sauce, basil, thyme and bring to a boil for 1 minute, then reduce to simmer for 10 minutes.
- Use 4 oven proof bowls and ladle soup into each bowl.
- Place one pile of chopped mushrooms in each soup bowl and top with 1/2 cup Swiss cheese.
- Broil until cheese is bubbly.
- Remove from oven. Salt & pepper to taste.