Onion Mushroom Soup With Cheese Croutes

We loved this as a reasonably-quick, mightily-delicious dinner. From Canadian Living - so it's tested until perfect.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 5  cups  thinly sliced onions (about 2 large)
• 1  large  clove garlic, sliced
• 2  teaspoons  packed brown sugar
• 1⁄4 teaspoon dried thyme
• 1  bay leaf
• 2  cups  thinly sliced small mushrooms
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄3 cup dry sherry or 1⁄3 cup wine
• 4  cups  sodium-reduced beef broth or 4  cups vegetable broth
• 1  cup  shredded swiss-style cheese
• 4  slices baguette

Directions

1. In large saucepan, melt butter over medium heat; cook onions, garlic, sugar, thyme and bay leaf, stirring occasionally, until onions are very soft and starting to brown, about 20 minutes.
2. Add mushrooms, salt and pepper; cook, stirring, until well browned, about 10 minutes. Add sherry; cook, scraping up browned bits, until no liquid remains.
3. Add broth and 1/2 cup (125 mL) water; bring to boil. Reduce heat, cover and simmer for 10 minutes. Discard bay leaf.
4. Meanwhile, sprinkle cheese over bread slices; broil on baking sheet until golden, about 3 minutes. Ladle soup into bowls; top with croutes.