French Onion Soup with Herbs, Red Wine and Mushrooms

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

1

Cut onions and mince garlic; set aside

2

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

3

Add the broth, bouillon cubes, herbs, Worcestershire sauce and mushrooms; reduce heat and simmer for 20-30 minutes or until the mushrooms are soft

4

Turn oven broiler on and remove the sprigs of herbs and bay leaves from the pot 

5

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

6

Place in oven under the broiler for 3-4 minutes or until the cheese is melted and starts to brown