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
Ingredients
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2 tablespoons
olive oil
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2 tablespoons
butter
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8
onions cut in half pole to pole and sliced
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8 ounces
mushrooms, sliced
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1
clove garlic, minced or put through a garlic press
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1/2 teaspoon
sea salt
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3-4
turns of freshly-ground black pepper
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1 tablespoon
flour
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1/2 cup
dry sherry
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4 cups
chicken stock (or low sodium chicken broth)
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1/2 teaspoon
dried thyme (or a few sprigs of fresh thyme; unfortunately my thyme is buried under about 8 inches of snow.)
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1 tablespoon
balsamic vinegar
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1
small baguette, cut into 1/2 inch slices
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shredded Gruyere cheese
Directions
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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.
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Sprinkle 1 tablespoon of flour over onions and mushrooms and stir until smooth.
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Add 1/2 cup sherry and 4 cups chicken stock/broth. Bring soup to boil, reduce heat, and simmer uncovered for 30 minutes.
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While soup is simmering, bake baguette slices in a single layer at 400 degrees for 10 minutes, until dry and crisp.
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Add 1 tablespoon balsamic vinegar to soup; stir in. Taste and adjust seasonings.
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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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