French Onion Soup with Herbs, Red Wine and Mushrooms
Getting Started
What You'll Need
- 3-4 large Spanish, Vidalia, or Sweet onions sliced or cut into chunks
- 2 garlic cloves minced
- ½ stick butter
- 2-3 Tablespoons extra virgin olive oil
- ½ teaspoon cracked black pepper
- 1/2 cup red wine (cabernet)
- 4 cans 14.5 oz los sodium beef broth
- 2 beef bouillon cubes or bouillon paste
- 2 sprigs of Thyme
- 2 Bay Leaves
- 1 small sprig of Rosemary
- 2 Tablespoons Worcestershire sauce
- 8 ounces sliced mushrooms like cremini or portabella
- 6-8 slices of hard crusty bread (sliced to about and inch thick)
- 8-10 ounces of Gruyere cheese (shredded)
Method
Cut onions and mince garlic; set aside
In a large stock pot heat the butter and oil over medium heat and sauté the onions and garlic until caramelized; 10-15 minutes or longer until you have brown particles on the bottom of pan. Add the black pepper and deglaze the pan with the red wine
Add the broth, bouillon cubes, herbs, Worcestershire sauce and mushrooms; reduce heat and simmer for 20-30 minutes or until the mushrooms are soft
Turn oven broiler on and remove the sprigs of herbs and bay leaves from the pot
Fill 6 ramekins or soup bowls with the soup and place 1-2 pieces of the dried bread on top, set bowls on a heavy cookie sheet; top with the Gruyere cheese
Place in oven under the broiler for 3-4 minutes or until the cheese is melted and starts to brown