Onion Mushroom Soup with Cheese Croutes

By Greywolf

Ingredients

• 2 Tbsp butter
• 5 cups thinly sliced onions (about 2 large)
• 1 large clove garlic, sliced
• 2 tsp packed brown sugar
• 1/4 tsp dried thyme
• 1 bay leaf
• 2 cups thinly sliced small mushrooms
• 1/2 tsp each salt and pepper
• 1/3 cup dry sherry or wine
• 4 cups vegetable broth (or vegetarian "beef" style)
• 1 cup shredded swiss
• 4 slices baguette

Details

Servings 4
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

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, scaping up browned bits, until no liquid remains.

3. Add broth and 1/2 cup water; bring to a boil. Reduce heat, cover and simmer for 10 minutes. Discard the 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.