Recipe: French Onion and Mushroom Soup

Serves 6

Note: Caramelizing the onions slowly and using good-quality chicken stock is the key to this recipe. Feel free to leave out the mushrooms if you prefer a more traditional soup. If you have homemade beef broth, use that instead of the chicken variety, if you prefer. From Meredith Deeds.

• 3 tbsp. unsalted butter, divided

• 1 lb. cremini mushrooms, sliced (see Note)

• 3 large yellow onions, thinly sliced

• 3 garlic cloves, minced

• 3/4 tsp. salt, or more

• 1/2 c. dry white wine

• 8 c. chicken stock or broth (homemade or low-sodium store-bought; see Note)

• 4 sprigs fresh thyme

• 1 tsp. lemon juice

• 4 c. cubes of rustic French bread

• 1 1/2 c. shredded Gruyère cheese

Directions

In a 6-quart Dutch oven, heat 2 tablespoons butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until browned, about 6 minutes. Using a slotted spoon, transfer the mushrooms to a bowl.

Add remaining 1 tablespoon butter and the onions to the pot over medium-high heat. Cook, stirring frequently, until the onions begin to brown, about 8 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, for 20 minutes, or until the onions are a mahogany brown. Add the garlic, salt and pepper.

Preheat the oven to 425 degrees.

Meanwhile, place the bread cubes on a large baking sheet. Drizzle with oil and toss to coat. Bake for 5 to 8 minutes or until lightly toasted.

Set oven to broil. Set 6 ovenproof bowls or crocks onto a large baking sheet. Ladle the soup into the crocks, top with bread cubes and a generous sprinkling of cheese. Broil until the bread is lightly toasted and the cheese is bubbly and golden brown. Serve immediately.

Nutrition information per serving:

Calories370Fat22 gSodium810 mg

Carbohydrates28 gSaturated fat10 gTotal sugars6 g