Portobello Onion Soup

Photos by Rob Hagen and Dan RobertsPortobello mushrooms are added to a delicious brandy and wine spiked french onion soup.

Ingredients

• 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

How to make it 

• 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).