Onion and Mushroom Soup

By • February 16, 2010 • 0 Comments

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Author Notes: 25 years ago I was dating someone whose best friend was a fabulous cook. The boyfriend and his best friend are long gone, but the recipes are still in my recipe file. This is a variation on French Onion Soup that I've always made--I wanted to make a soup with stuff I had in the house (because it's snowing and I don't feel like going out) that we could have for dinner tonight. drbabs

Serves 4-6 servings

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 onions cut in half pole to pole and sliced
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, minced or put through a garlic press
  • 1/2 teaspoon sea salt
  • 3-4 turns of freshly-ground black pepper
  • 1 tablespoon flour
  • 1/2 cup dry sherry
  • 4 cups chicken stock (or low sodium chicken broth)
  • 1/2 teaspoon dried thyme (or a few sprigs of fresh thyme; unfortunately my thyme is buried under about 8 inches of snow.)
  • 1 tablespoon balsamic vinegar
  • 1 small baguette, cut into 1/2 inch slices
  • shredded Gruyere cheese
  1. Saute onions and mushrooms in butter and olive oil. When they have begun to soften, add garlic, salt and pepper. Cover and cook for about 1/2 hour, scrape up fond, and continue sautéing (adding water if needed) and scraping up fond until onions and mushrooms are caramelized and dark brown in color.
  2. Sprinkle 1 tablespoon of flour over onions and mushrooms and stir until smooth.
  3. Add 1/2 cup sherry and 4 cups chicken stock/broth. Bring soup to boil, reduce heat, and simmer uncovered for 30 minutes.
  4. While soup is simmering, bake baguette slices in a single layer at 400 degrees for 10 minutes, until dry and crisp.
  5. Add 1 tablespoon balsamic vinegar to soup; stir in. Taste and adjust seasonings.
  6. Preheat broiler. Put soup into individual crocks (broiler-safe), top with one or two croutons and grated Gruyere. Broil till cheese is melted and bubbly, about 5 minutes and serve.
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