NOTE: This soup is a combination of French Onion and Creamy Mushroom, and what a delight it is! You will absolutely make this for your family. From the rich stock, to the French baguette, to the smooth Gruyere cheese, this soup is fabulous!
Ingredients:
- 3 to 4 large yellow onions, halved and thinly sliced, then sliced into half- moons. About 6 to 7 cups
- 3 tablespoons butter
- 2 tablespoons olive oil
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1(8-ounce) carton Button or baby Portabella mushrooms, stems removed, thinly sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 packet Lipton beefy onion soup mix
- 1 1/4 cups water
- 8 cups Kitchen Basics beef stock
- 1/4 cup heavy whipping cream
- 1 loaf French baguette, cut into 20 (1-inch) slices
- 2 cups shredded or grated Gruyere cheese,
- 1/2 cup Parmesan grated cheese
- 10 oven-safe bowls or cups
- 1 to 2 large baking sheets
Cuisine: Country
Yield: 10 Servings
Rating: 
(2 votes, average: 1.00 out of 5)
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(2 votes, average: 1.00 out of 5)Loading...Instructions:
- Pre-heat oven to 350-degrees. In Dutch oven, or large heavy fry pan, add the butter and olive oil; heat for one minute to foam up the butter. Over medium-low heat, cook the onions, stirring occasionally, until they become caramelized, about 30 to 35 minutes. Cover the onions with a lid in between stirring. After the onions have cooked for 15 minutes, add the sugar, salt, and pepper. The spices and sugar will help to caramelized the onions. If the onions are not totally caramelized after 30 to 35 minutes of cooking time, cook a little longer. The onions should take on a deep brown color.
- While the onions are cooking, heat the beef stock in a large pot, so the stock will be hot when added to the onions and mushrooms. Wash the mushrooms; remove stems and slice the mushrooms thin. Place the butter into a large fry pan and add the mushrooms. Sauté the mushrooms in the butter about 5 to 8 minutes, or until wilted and browned evenly. Add the mushrooms to the onions when the onions are caramelized. Transfer the onions and mushrooms into a large 4-quart stock pot.
- Add the flour, packet of the beefy onion soup mix, and water. Stir evenly into the onion/mushroom mixture. Slowly add the heated beef stock until fully blended into the onions and mushrooms. Put a lid on the stock pot and simmer for about 25 to 30 minutes. At the end of cooking, add the cream and stir. Taste the soup, and add any other desired spices at this time.
- Place the baguette slices on a baking sheet and toast; about 5 to 6 minutes. Remove from oven when toasted. Divide the soup between 10 deep oven-safe bowls, leaving a 1 1/2-inch border for the baguette and cheese. Top each bowl with a two slices of the toasted baguettes. Top each baguette and up the side of the bowl with the shredded Gruyere cheese. Divide all the cheese among the bowls. Sprinkle each bowl with a teaspoon or two of the Parmesan cheese.
- Place the bowls on a baking sheet (may need two baking sheets with 5 bowls each), and place in heated oven for 20 minutes to bake the cheese into the soup. On the last 30 seconds, turn the oven dial to broil, and broil the tops of the soup bowl for a deep crusted cheese topping. Serve immediately. Makes 10 servings.