French Onion Soup with Mushrooms
Bucky thinks I put onions and mushrooms in everything I cook... and, well, I guess thinking about it, I kind of do. But!! The combination of mushrooms and onions is too perfect to not do that. Soon, I shall broaden my horizons, but for now I bring you my French Onion Soup with Mushrooms! This recipe is so easy, and perfect for a lazy, rainy day when you want to just lay around.
What You'll Need:
1/4 cup butter
3 large onions, sliced (I used Vidalia, my fave)
8 oz. mushrooms, diced
1/4 cup Marsala wine
1 10-oz. can, Beef Consomme
2 cups beef stock
2 cups chicken stock
2 bay leaves
Salt & Pepper
Sliced bread or croutons (optional)
Sliced Provolone & Swiss cheese (optional)
1. Melt butter in a stock pot over low heat, careful not to burn it. Drop the onions in and sprinkle with salt and pepper. Cook onions "low & slow" -- on low heat, for about 15 minutes, or until the onions are very soft
2. Add mushrooms to the pot, stir, then add Marsala wine. Let it reduce down until wine is almost gone, and add the consomme, stock, and bay leaves. Salt and pepper the pot, to taste -- the stock will add a lot of salt, probably, unless you get low sodium, so be careful with the salt
3. Stir pot, and let it simmer on low heat, for about a half hour, or until you are ready to serve! (Remove bay leaves, they are just for flavor, and no one wants to end up with a leaf in their soup!)
4. Optional: Ladle soup into a ramekin or bowl. Top with a piece of sliced bread or croutons. Then, top with the cheese, and broil on high until cheese browns on top!
Use a glass (I used my Baltimore Ravens Boulware Pint Glass), and "cut" a piece of sliced bread into a perfect circle to affix on top of the soup in the ramekin
The pint glass I used was the most perfect size for my ramekin
Top the bread with your favorite cheese combination and melt it under the broiler... as you can see, I probably should have filled the bowl up a bit more so the cheese didn't just fall inside, but you get the picture! Enjoy!!