Caramelized Onion and Shiitake Soup with Gruyère–Blue Cheese Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light main course option, pair with a salad that's lightly dressed so it doesn't overpower the soup. Ingredients:
1 tablespoon olive oil |
8 cups vertically sliced yellow onion (about 2 pounds) |
5 cups sliced shiitake mushroom caps (about 10 ounces whole mushrooms) |
4 garlic cloves, minced |
2 thyme sprigs |
1/2 cup dry white wine |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (14-ounce) can fat-free, less-sodium beef broth |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
12 (1/2-inch-thick) slices french bread baguette, toasted (about 6 ounces) |
1/4 cup (1 ounce) grated gruyère cheese |
1/4 cup (1 ounce) crumbled gorgonzola |
1/2 teaspoon finely chopped fresh thyme |
Directions:
1. To prepare soup, heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally.
2. Increase heat to medium. Add mushrooms to pan; cook 10 minutes or until mushrooms are tender, stirring frequently. Stir in garlic and thyme sprigs; cook 2 minutes, stirring frequently. Increase heat to medium-high. Add wine to pan; cook 2 minutes or until most of the liquid evaporates. Add broths to pan; bring to a simmer. Reduce heat, and simmer 45 minutes. Stir in salt and pepper. Discard thyme sprigs.
3. To prepare toasts, preheat broiler.
4. Arrange bread in a single layer on a baking sheet. Top each bread slice with 1 teaspoon Gruyère and 1 teaspoon Gorgonzola. Broil 2 minutes or until cheese melts. Sprinkle chopped thyme over cheese. Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 toasts.
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