by drbabs
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my 120 recipes »
drbabs's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
8 onions cut in half pole to pole and sliced Ask a question about this ingredient
8 ounces mushrooms, sliced Ask a question about this ingredient
1 clove garlic, minced or put through a garlic press Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
3-4 turns of freshly-ground black pepper Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
1/2 cup dry sherry Ask a question about this ingredient
4 cups chicken stock (or low sodium chicken broth) Ask a question about this ingredient
1/2 teaspoon dried thyme (or a few sprigs of fresh thyme; unfortunately my thyme is buried under about 8 inches of snow.) Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
1 small baguette, cut into 1/2 inch slices Ask a question about this ingredient
shredded Gruyere cheese Ask a question about this ingredient
Saute onions and mushrooms in butter and olive oil. When they have begun to soften, add garlic, salt and pepper. Cover and cook for about 1/2 hour, scrape up fond, and continue sautéing (adding water if needed) and scraping up fond until onions and mushrooms are caramelized and dark brown in color.
Ask a question about this stepSprinkle 1 tablespoon of flour over onions and mushrooms and stir until smooth.
Ask a question about this stepAdd 1/2 cup sherry and 4 cups chicken stock/broth. Bring soup to boil, reduce heat, and simmer uncovered for 30 minutes.
Ask a question about this stepWhile soup is simmering, bake baguette slices in a single layer at 400 degrees for 10 minutes, until dry and crisp.
Ask a question about this stepAdd 1 tablespoon balsamic vinegar to soup; stir in. Taste and adjust seasonings.
Ask a question about this stepPreheat broiler. Put soup into individual crocks (broiler-safe), top with one or two croutons and grated Gruyere. Broil till cheese is melted and bubbly, about 5 minutes and serve.
Ask a question about this step
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
