Prep 20 mins
Cook 2 hrs 20 mins
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.
- 59.16 ml butter
- 4 portabella mushrooms
- 2 sweet onions (large)
- 118.29 ml sherry wine (sweet)
- 907.18 g beef broth
- 29.58 ml barbecue sauce (sweet)
- 14.79 ml soy sauce
- 2.46 ml Worcestershire sauce
- 7.39 ml basil (fresh, chopped)
- 2.46 ml thyme (dried)
- 473.18 ml swiss cheese (shredded)
- salt (to taste)
- pepper (to taste)
- 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.
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.