French Onion Soup Stuffed Mushrooms

From the Pioneer Woman...can't WAIT to try these!

• Ready In: 40 mins
• Serves: 24

Ingredients

• 2  tablespoons butter
• 2  whole large onions, Halved And Sliced Thin
• 1⁄4 cup beef broth
• 7  dashes Worcestershire sauce
•  splash white wine
• 1⁄2 cup gruyere cheese, grated (can Use Swiss)
•  kosher salt
• 24  whole crimini mushrooms, Washed And Stems Removed
•  fresh parsley, minced

Directions

1. In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
3. Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
4. Sprinkle minced parsley over the top and serve.