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Caramelized Onion and Shiitake Soup with Gruyère–Blue Cheese Toasts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings
Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light main course option, pair with a salad that's lightly dressed so it doesn't overpower the soup.

Ingredients

  • Soup:
  • 1 tablespoon olive oil
  • 8 cups vertically sliced yellow onion (about 2 pounds)
  • 5 cups sliced shiitake mushroom caps (about 10 ounces whole mushrooms)
  • 4 garlic cloves, minced
  • 2 thyme sprigs
  • 1/2 cup dry white wine
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Toasts:
  • 12 (1/2-inch-thick) slices French bread baguette, toasted (about 6 ounces)
  • 1/4 cup (1 ounce) grated Gruyère cheese
  • 1/4 cup (1 ounce) crumbled Gorgonzola
  • 1/2 teaspoon finely chopped fresh thyme

Nutrition Information

  • calories 208
  • caloriesfromfat 23 %
  • fat 5.4 g
  • satfat 2.3 g
  • monofat 2.2 g
  • polyfat 0.4 g
  • protein 8.9 g
  • carbohydrate 33.4 g
  • fiber 3.9 g
  • cholesterol 9 mg
  • iron 2.1 mg
  • sodium 694 mg
  • calcium 115 mg

How to Make It

  1. To prepare soup, heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally.

  2. Increase heat to medium. Add mushrooms to pan; cook 10 minutes or until mushrooms are tender, stirring frequently. Stir in garlic and thyme sprigs; cook 2 minutes, stirring frequently. Increase heat to medium-high. Add wine to pan; cook 2 minutes or until most of the liquid evaporates. Add broths to pan; bring to a simmer. Reduce heat, and simmer 45 minutes. Stir in salt and pepper. Discard thyme sprigs.

  3. To prepare toasts, preheat broiler.

  4. Arrange bread in a single layer on a baking sheet. Top each bread slice with 1 teaspoon Gruyère and 1 teaspoon Gorgonzola. Broil 2 minutes or until cheese melts. Sprinkle chopped thyme over cheese. Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 toasts.