Beautiful Baked French Onion and Mushroom Soup
"This recipe takes some time to make but it needs very little attention. You can work on the main meal while this is cooking. Breaking into the cheesy crust on top is a unique way to present this soup to your guests."
photo by Diana 2
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 lb red onion, thinly sliced (4 cups)
- 1 lb sweet onion, thinly sliced (4 cups)
- 1⁄4 teaspoon salt
- 1 cup mushroom
- 1 large garlic clove
- 2 tablespoons dry sherry
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 1 bay leaf
- 1⁄4 teaspoon fresh ground black pepper
- 2 unbaked 9-inch pie crust, room temperature
- 1 cup swiss cheese, grated
directions
- Cut onions in half lengthwise and thinly slice into half moon shapes.
- Pour olive oil into a large pot and heat to one notch over low. Add onions and sprinkle them with salt. Cover and let onions sweat for 15 minutes. Give onions a quick stir, cover and let sweat for another 15 minutes.
- While onions are cooking, thinly slice your mushrooms, mince your garlic and preheat oven to 375°F.
- Get 4 ovenproof bowls and place face-down on the pie crust. Cut 4 large circles out of pie crust, about 1” bigger than the size of your bowl. They do NOT have to be perfect circles - they look more rustic if the edges are jagged.
- When onions are done sweating, uncover, turn heat to medium and brown slightly while stirring frequently for about 10 minutes. Add mushrooms, garlic, sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper. Bring to a boil, turn down to simmer for ½ hour or more.
- Remove bay leaf. Pour soup evenly into bowls and cover each bowl with a crust. The crust should not be touching the soup. Poke 1 small hole in the middle of each crust. Bake for 12 minutes. Crust should be just golden.
- Remove, and sprinkle each bowl evenly with Swiss cheese. Put back in the oven for about 3 minutes, until cheese has just melted.
- Serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup.
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Reviews
-
Great soup! I didn't use the pastry crust, instead used French bread. Made as written otherwise and turned out great. DH loved the added mushrooms. -
Loved it! I like to add a couple things (some Tabasco and Angostura bitters) but it is good, as it is... I will try the pastry and Swiss cheese next time, but I have always used slightly stale small baguette slices (two in each crock) to support the melted Provolone (at least two slices). I will admit since I doubled the recipe that it was difficult to brown the onions after sweating, so I had to transfer the onions to a large skillet and the timing has to change proportionately.<br/>Thanks for the base recipe! -
Great soup but didn't care for the pastry on top. We really missed the thick slice of crusty bread topped with cheese. -
Made this and it is very delicious!!! I made as directed and next time I might try some mozzarella for the cheese. DH, our company and I found this to be and easy and a delicious soup. Served with a green salad and crusty bread. Thank you! Made for Craze-E Challenge 2009. -
I get excited anytime I see 'onions & soup' in the same title. Aptly named, this soup really is beautiful. Easy to prepare, and very tasty. I loved the crust topping. I did have a bit of trouble with it sinking into the soup, but I may have rolled it too thick. I changed the cheese to mozzarella, for personal preference. Luckily for me, I'm the only one in the house that eats it, so I can have leftovers tomorrow. Thanks for sharing your creation. Made for Craze-E Challenge #3 - Appetizers-Brunch-Pot Luck
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RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
