Categories: Soup

Ingredients

• 4 tbsp. butter
• 2 tbsp. olive oil
• 3 large onions, thinly sliced
• 1 bay leaf, fresh or dried
• 1 1/2 tsp dried thyme
• Salt and pepper
• 1 quart beef stock
• 1 oz. mixed dried wild mushrooms or porcini mushrooms
• 1/3 to 1/2 cup dry sherry or dry white wine
• 4 thick slices crusty bread
• 1 large garlic clove
• 1/2 lb. Gruyere cheese, shredded

Directions

1. In a heavy soup pot, melt the butter in the olive oil over medium-high heat. Add the onions, bay leaf and thyme, then season with salt and pepper. Cook for 25 minutes, or until the onions are softened and browned.

2. Meanwhile, in a large saucepan, bring the stock, dried mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, transfer the mushrooms to a work surface, then chop.

3. Preheat the broiler. Pour the sherry into the onion mixture and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and the hot stock.

4. Toast the bread under the broiler, rub with the garlic, and cover with the cheese. Broil until the cheese is melted and browned, 2 to 3 minutes.

5. Discard the bay leaf. Ladle the soup into bowls and top with the toasts.

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