French Onion Soup with Porcini

Name: French Onion Soup with Porcini
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 inches thick slices baguette; 2 liters beef stock; 1 stick butter; 28 grams dried porcini mushrooms; 59 milliliters dry sherry; 1 large clove garlic, peeled and halved; 1 teaspoon ground thyme; 355 milliliters grated Gruyere; 4 larges onion, very thinly sliced; 118 milliliters grated Parmigiano-Reggiano; 4 servings Salt and freshly ground black pepper; 237 milliliters white wine; 1 small bundle made with fresh flat-leaf parsley, 3 sprigs fresh sage and fresh bay leaves

The recipe French Onion Soup with Porcini could satisfy your Mediterranean craving in approximately 1 hour and 55 minutes. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 647 calories, 31g of protein, and 43g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. A mixture of gruyere, garlic, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Watch how to make this recipe.

Heat a large Dutch oven over medium heat.

Equipment you will use

Dutch Oven

Add 6 tablespoons of the butter and let it melt. Stir in the onions and the thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the onions caramelize, about 40 to 45 minutes.

Ingredients you will need

Salt And Pepper

Butter

Onion

Thyme

Meanwhile, put the mushrooms in a small pot and cover with a couple of cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer to reconstitute the mushrooms.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Pot

Add the sherry to the pot with the onions, to deglaze the pan, then stir in the wine.

Ingredients you will need

Onion

Sherry

Wine

Equipment you will use

Frying Pan

Pot

Remove the mushrooms from their broth with a slotted spoon to a cutting board. Chop them, and add them to the onions.

Ingredients you will need

Mushrooms

Onion

Broth

Equipment you will use

Cutting Board

Slotted Spoon

Add all but the last 1/2 cup of the mushroom liquid to the soup, about 1 cup.

Ingredients you will need

Mushrooms

Soup

Add herb bundle and the beef stock to the pot and simmer the soup for 30 to 45 minutes. Cool and refrigerate for a make-ahead meal. Reheat over medium heat, covered, and prepare the croutons when ready to serve.

Ingredients you will need

Beef Stock

Croutons

Soup

Equipment you will use

Pot

Heat the oven to 425 degrees F. Toast the bread on a rack over a baking sheet, until deep golden brown. Butter the bread, using the 2 tablespoons of remaining butter and liberally rub them with the cut garlic. Top the toasts with the cheeses and return them to the oven until the cheese is melted and bubbly. Toasts may be arranged on top of crocks of soup, put on baking sheet, then topped with cheese and baked to brown, for a more dramatic presentation.

Ingredients you will need

Butter

Cheese