Onion Soup With Portabella Swiss Cheese Topping

“I love onion soup, however I do not like how the traditional rendition allows the bread to get soggy. This version uses the portabellas as the platform for the cheese and is sure to please.”
READY IN:
2hrs 40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Clean portabella mushrooms and remove gills by gently scraping them out with a teaspoon.
  2. In a skillet melt 2 tablespoons of butter and saute mushrooms until tender.
  3. Slice each mushroom into bite sized pieces, divide into 4 piles (set aside).
  4. Clean and slice onions.
  5. In stock pot, melt 2 tablespoons of butter and saute onions until caramelized stirring frequently (about 2 hours on low).
  6. Add sherry, cook for 4-5 minutes on medium high heat or until you can't smell the alcohol odor anymore. (stirring frequently).
  7. Add beef broth, barbeque sauce, Worcestershire sauce, soy sauce, basil, thyme and bring to a boil for 1 minute, then reduce to simmer for 10 minutes.
  8. Use 4 oven proof bowls and ladle soup into each bowl.
  9. Place one pile of chopped mushrooms in each soup bowl and top with 1/2 cup Swiss cheese.
  10. Broil until cheese is bubbly.
  11. Remove from oven. Salt & pepper to taste.
  12. Enjoy!

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