Bon Jour French Onion And Mushroom Soup

Name: Bon Jour French Onion And Mushroom Soup
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: French
Ingredients: 4 tbsp unsalted butter divided; 2 1/2 lb onions cut into 1/8-inch half-moons; 2 tsp fine sea salt; 1 large shallot diced; 1/2 lb button or crimini mushrooms sliced; 1/2 cup wine or sherry; 2 tbsp fresh thyme minced; Freshly ground black pepper; 3 cup beef or mushroom stock; 1 tsp Dijon mustard; 3 Rustic Sourdough Boule toasted; 1/2 lb Swiss or Emmenthal cheese grated

Cuisine:French

Course:Soup or Dip

20m prep 1h 10m cook 1h ready

A rich and savory French onion soup with caramelized onions and mushrooms, topped with melted Swiss cheese on toasted sourdough.

Collect

Gather these ingredients - no prep needed yet.

2 tsp fine sea salt
1/2 cup wine or sherry
Freshly ground black pepper
3 cup beef or mushroom stock
1 tsp Dijon mustard

Prepare

4 tbsp unsalted butter, divided
2 1/2 lb onions, cut into 1/8-inch half-moons
Dice 1 large shallot
Slice 1/2 lb button or crimini mushrooms
Mince 2 tbsp fresh thyme
Toast 3 Rustic Sourdough Boule
Grate 1/2 lb Swiss or Emmenthal cheese

Let's Cook

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.
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.
Step 3.

Add the wine, thyme, and several grinds of black pepper. Fold the bottom up to the top several times to combine.
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.
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.
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.
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.
Step 8.

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