Creamy French Onion and Mushroom Soup
6 tablespoons salted butter
4 medium yellow onions, thinly sliced
1 1/4 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc
3 cloves garlic minced or grated
2 cups cremini or wild mushrooms, sliced
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
1 teaspoon honey
6-8 cups low sodium chicken or vegetable broth
2 teaspoons Worcestershire sauce (or soy sauce)
2 bay leaves
kosher salt and black pepper
1/2 cup heavy cream
6 slices french bread
2 cups shredded Gruyère cheese
1. Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used the 3/4 cup of wine and the onions are deeply caramelized.
2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and cook another 5-10 minutes. Remove the bay leaves and discard. Season to taste with salt and pepper.
3. Meanwhile, preheat the oven to 400 degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.
4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Eat!
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