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.
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
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
How to Make It
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.
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.
To prepare toasts, preheat broiler.
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.
Made to recipe a day in advance using a bit more of each broth (only because we like soupier-soup). Always takes us longer than "as directed" to caramelize onions low-and-slow, but it's worth it. Nice blend of onion/chicken broth and mushroom/beef broth. Using cheese toasts made quicker assembly & easier clean-up than baking/broiling. Served with CL's arugula & pear salad. Very nice on a cold & yucky day.
AMAZING! I don't put mushrooms in it and it tastes amazing (maybe even more amazing than with the mushrooms). I have had SO many compliments on this soup. This is my top 5 recipes of all time. SO FABULOUS!
I made this recipe just as written, and it was SUPERB! Even my children loved it! Though there aren't many ingredients, it does take some time, so plan ahead. I caramelized the onions for over an hour. But it is well worth the effort: absolutely delicious!
I don't have a broiler, and we love onion soup. I also love shiitake mushrooms, so this is the perfect soup. I thought it was really good, and I will definitely make it over and over. I followed the recipe exactly, and didn't have any issues with it.
This soup is rich and wonderful. I used red wine instead of white, and not quite as many mushrooms as it called for (it just seemed like too much). It does require a lot of babysitting, but the prep is not too bad. Totally worth it if you want to impress. Simple, yet so flavorful. I also used whole grain bread for my toasts.
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