French Onion Soup with Gruyere Toast

[Guest guest]

French Onion Soup with Gruyere Toast

 

3 tablespoons olive oil, divided

2 medium onions, sliced

2 cups coarsely chopped mushrooms

1 cup dry white wine (we tested with Chardonnay)

3 14 1/4-ounce cans vegetable broth

3 sprigs fresh parsley

3 sprigs fresh thyme

1 bay leaf

1/2 teaspoon salt

3 medium onions, sliced

6 1 " -thick slices baguette

butter or margarine

4 ounces Gruyere cheese, thinly sliced

1/4 teaspoon freshly ground pepper

 

Heat 2 tablespoons oil in a large skillet over medium-high heat until hot. Add

2 sliced onions and mushrooms; cook 5 minutes, stirring often. Reduce heat to

medium; cook 15 minutes or until onion is browned. Add wine, and simmer 2

minutes. Add broth and next 4 ingredients. Bring to a boil; reduce heat, and

simmer, partially covered, 30 minutes. Strain broth, discarding solids. Set

broth aside.

Heat a large saucepan over medium heat until hot; add remaining 1 tablespoon

oil. Add remaining 3 sliced onions, and sauté 10 minutes or until tender. Add

reserved broth; cover, reduce heat, and simmer 25 minutes.

Toast baguette slices. Butter each slice and top with cheese; place on a baking

sheet. Broil 3 " from heat just until cheese melts.

Ladle soup into 6 serving bowls, and top with Gruyère toast. Sprinkle with

pepper. Serve hot.

Makes 6 1/2 cups.

 

 

 

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