Bon Jour French Onion And Mushroom Soup

Let's Cook

1. Step 1.

   In a heavy 6- to 8-quart soup pot over low to medium heat, add 3 tablespoons of the butter. Once the butter is melted and lightly sizzling, add the onions, making sure you hear a sizzle as the first ones hit the heat. Caramelize the onions, stirring every few minutes and ensuring all onions touch the bottom of the pan, until they are totally caramelized and golden, 45 to 50 minutes. Listen for a constant soft sizzling sound as they cook.

2. Step 2.

   Once the onions are caramelized, add the remaining 1 tablespoon butter, the salt, shallot, and mushrooms. Stir and cook until the mushrooms are soft.

3. Step 3.

   Add the wine, thyme, and several grinds of black pepper. Fold the bottom up to the top several times to combine.

4. Step 4.

   Taste the stock you plan to use. If it is very salty or heavy, dilute it by half with water. Add the stock to the pot and bring the soup to an active simmer (slightly bubbling). Cover the pot and maintain the simmer for 15 minutes.

5. Step 5.

   Remove the pot from heat and let the soup rest for at least 1 hour, or refrigerate overnight. This nap allows the flavors to meld.

6. Step 6.

   Preheat your oven broiler. After the rest period, reheat the soup over medium heat. Stir in the Dijon mustard, then taste and adjust salt and pepper as needed.

7. Step 7.

   Place six large or eight small oven-proof soup bowls on a baking sheet. Divide the soup into the bowls. Place a square piece of toasted Rustic Sourdough Boule in each bowl and top with several tablespoons of grated Swiss or Emmenthal cheese.

8. Step 8.

   Place the baking sheet with bowls under the broiler until the cheese melts, 60 to 90 seconds. Serve immediately.