French Onion Soup With Croutons Au Gratin

Name: French Onion Soup With Croutons Au Gratin
Prep time: 15 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons butter; 1 cup chopped mixed wild mushroom (cremini, shiitake, and oyster); 1 cup thinly sliced onion; 1 1/2 teaspoons fresh thyme, chopped (optional); 1 tablespoon all-purpose flour; 2 tablespoons 35% cream; 2 cups beef stock, reduced sodium; 4 1/2 inches thick slices baguette; 1/2 cup gruyere cheese; 2 tablespoons blue cheese, crumbled; 1 tablespoon chives, finely chopped

Submitted by Chef mariajane

"Old is new again with this new twist on classic French onion soup. Mushrooms and blue cheese add a decadent and unforgettable twist to classic French onion soup. Creamy caramelized onions and a medley of mushrooms sautéed in butter are finished in a rich beef broth. Top it all with broiled blue cheese and Gruère croutons and you'll have guests begging for more. This recipe is perfect for a large crowd because it is easy to double or triple."

Download

Ready In:: 15mins
Ingredients:: 11
Serves:: 2

ingredients

2 tablespoons butter
1 cup chopped mixed wild mushroom (cremini, shiitake, and oyster)
1 cup thinly sliced onion
1 ¹⁄₂ teaspoons fresh thyme, chopped (optional)
1 tablespoon all-purpose flour
2 tablespoons 35% cream
2 cups beef stock, reduced sodium
4 ¹⁄₂ inches thick slices baguette
¹⁄₂ cup gruyere cheese
2 tablespoons blue cheese, crumbled
1 tablespoon chives, finely chopped

directions

I a medium sauscepan, melt butter over medium-low heat; sauté mushrooms, onion and thyme, if using for 10-12 minutes or until lightly csaramelized.
Stir in flour to absorb butter; slowly stir in cream, Increase heat to high, sitr in stock and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until flavours are blended. (to make ahead, prepare the soup up to this point, let cool and refrigerate in an airtight container for up to 1 day. Reheat gently until hot and proceed as follows).
Lightly toast baguette slices in a toaster; set aside. Preheat broiler. Place ovenproof soup bowls on baking sheet and ladle soup into bowls. Top each bowl with two baguette slices and sprinkle with Gruyère and blue cheeses. Broil for about 2 minutes or until cheese is lightly browned and bubbly. Place bowls on serving plates with chopped chives. Be sure to warn your guests the bowl is ultra hot.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

View Full Profile