Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 5

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.

Jeanne Kelley
Recipe by Cooking Light October 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

208 calories; calories from fat 23%; fat 5.4g; saturated fat 2.3g; mono fat 2.2g; poly fat 0.4g; protein 8.9g; carbohydrates 33.4g; fiber 3.9g; cholesterol 9mg; iron 2.1mg; sodium 694mg; calcium 115mg.
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