Caramelized Onion and Shiitake Soup With Gruyere-Blue Cheese

From The Best of Cooking Light, March 2009. "Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light main course option, pair with a simple green salad."

• Ready In: 2 hrs 15 mins
• Serves: 6
• Yields: 6 bowls

Ingredients

• SOUP

• 1  tablespoon olive oil
• 8  cups  sliced yellow onions (about 2 lbs)
• 5  cups  sliced  shiitake mushroom caps (about 10 oz whole mushrooms)
• 4  garlic cloves, minced
• 2  fresh thyme sprigs
• 1⁄2 cup dry white wine
• 1 (14 ounce) can  reduced-sodium fat-free chicken broth
• 1 (14 ounce) can  fat-free less-sodium beef broth
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper

• TOASTS

• 12  slices French baguettes, cut 1/2 in thick toasted
• 1⁄4 cup  grated gruyere cheese
• 1⁄4 cup  crumbled gorgonzola
• 1⁄2 teaspoon  finely chopped fresh thyme

Directions

1. SOUP: Heat oil in a large Dutch oven over medium heat. Add onion and sauté 15 minutes or until almost tender, stirring frequently. Reduce heat and cook 40 minutes or until onions are a deep golden brown. Stir occasionally.
2. Increase heat to medium, add mushrooms, and cook 10 minutes or until they are tender. Stir frequently. Stir in garlic and thyme sprigs and cook for 2 minutes. Increase heat to medium-high and add wine to pan. Cook 2 minutes or until most of the liquid has evaporated. Add both cans of broth to pan and bring to a simmer. Reduce heat and simmer 45 minutes. Stir in salt & pepper and discard thyme sprigs.
3. TOASTS: Preheat broiler. Arrange bread in a single layer on a baking sheet. Top each piece with 1 tsp Gruyère and 1 tsp Gorgonzola. Broil 2 minutes or until cheese has melted. Sprinkle a little chopped thyme over each piece of toast.
4. TO SERVE: Ladle about 1 cup of soup into each of 6 bowls and top each serving with 2 pieces of toast.