Oh-La-La ~ Warm up with a Classic Crock of Onion Soup with a Secret Ingredient – Shiitake Mushrooms. Using Vegetable & Chicken Broths - no beef broth. Nothing like pushing a spoon through gooey layers of cheese, bread and hearty stock to a base of caramelized onions!
5tablespoonsunsalted butter divided; I use organic
6medium capsshiitake mushroomscleaned and thinly sliced, about ¾ cup
4largeonionspeeled and sliced thinly, I use half yellow and half sweet Maui - About 8 cups sliced
1tablespoonflouruse gluten free flour if preferred
1/2cupwhite wine a good dry one
2tablespoonsport wine
3branchesfresh thyme
1/4teaspoonfreshly cracked black pepper
3cupsvegetable broth*preferably homemade
2cupschicken brothhomemade is preferred; use all vegetable broth for vegetarian version
8small slicesbaguette ¾” wide, or 4 wider slices
1mediumgarlic clovepeeled, cut in half
1cupGruyere cheesecoarsely grated, about 4 ounces
Instructions
Heat 1 tablespoons butter in a heavy soup pot (I use enamel coated cast iron) over medium heat. Add all of the shiitake mushrooms and quickly stir to coat them. Let the mushrooms brown, and stir once in a while until they are golden around the edges – about 5 minutes. Remove to a plate, set aside.
Add 4 tablespoons butter to the pot set pot to low heat. When hot and foamy add all the sliced onions and stir well. After 10 minutes until the onions will have started to wilt and become transparent. Continue to cook over low heat, stirring from time to time until the onions have caramelized and are a golden-brown color – for 45 minutes. Do not rush this process!
Add the cooked shiitake mushrooms to the pot and cook to combine over medium heat.Add the flour and stir to coat the onions and mushrooms. Add the wine – bring to a simmer and stir well as the mixture thickens.Add the port, stir in.
Add 3 thyme branches and the pepper, stir in. Add the vegetable broth and chicken broth – raise heat and bring to a boil.Stir well and reduce heat to a slow simmer. Cover and cook the soup for 30 minutes.
While the soup cooks – toast the baguettes. Heat oven to 350 degrees. Place baguette slice on a baking tray to fit. Option: brush with a little melted butter to coat. Cook for 5 minutes until slightly golden but not dry. I used 2 small baguette slices for each soup, or you can use 4 wider slices.Remove from oven and rub the tops with the sliced garlic to flavor them, set aside.
Assemble the Soup:
Remove the thyme branches from the soup. Preheat the broiler (alternately you can heat in the oven at 400 degrees until bubbly.) Place 4 soup crocks on a rimmed baking pan to hold. Ladle the soup into the crocks, each about a 15-16 ounce capacity. Add 2 baguette slices and tuck them in to soak up the broth.
Add the gruyère cheese evenly over the bread. Can let it drip over the sides of the bowls. Broil 6 inches from the heat source until bubbly and just starting to brown.Carefully remove from the oven. Top each with a few fresh thyme leaves and serve.Be mindful that the crock handles are hot! Can place a folded napkin under the bowls if serving on a plate.
Notes
*Better Than Bouillon Seasoned Vegetable base is good, use Organic only.This soup is easily adaptable Gluten Free: Use an all purpose gluten free flour blend and gluten free baguette (or pieces of gluten free toast scattered on top.)Vegetarian adaptable: Use all hearty vegetable broth.This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: first course, Main Course, Soup
CUISINE: French
KEYWORDS: best onion soup!, Classic onion soup, classic onion soup no beef broth
Nutrition Facts
Classic French Onion Soup – Karen's Way
Amount per Serving
Calories
475
% Daily Value*
Fat
27
g
42
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
74
mg
25
%
Sodium
464
mg
20
%
Potassium
432
mg
12
%
Carbohydrates
36
g
12
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
18
g
36
%
Vitamin A
790
IU
16
%
Vitamin C
13
mg
16
%
Calcium
416
mg
42
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.