Portobello Onion Soup

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


  • 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).

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