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"With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup."
-- Melissa F., Jeannette, Pennsylvania
You Will Need
5 cups thinly sliced halved onions
4 fresh thyme sprigs
3 tablespoons butter, divided
1-1/2 pounds sliced baby Portobello mushrooms
3 tablespoons brandy, optional
3 garlic cloves, minced
8 cups vegetable broth
1 cup white wine or additional vegetable broth
1/4 teaspoon pepper
12 slices French bread
12 slices provolone cheese
What to Do
1. In a Dutch oven or soup kettle, sauté onions and thyme in 1 tablespoon butter
until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally.
2. Remove onions to a bowl. In the same pan, melt remaining butter. Add mushrooms,
brandy if desired and garlic; sauté for 1 minute. Return onions to pan.
3. Add the broth, wine or additional broth and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender. Meanwhile, place French bread on a baking sheet; top each slice with provolone cheese. Broil 4-6 in. from the
heat for 1-2 minutes or until cheese is melted.
4. Discard thyme sprigs from soup. Top each serving with cheese-topped
bread.
Serves 12 (about 3 quarts)
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