Caramelized Onion and Shiitake Soup with Gruyère-Blue Cheese Toasts

Caramelized Onion and Shiitake Soup with Gruyère-Blue Cheese Toasts
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • ½ teaspoon freshly ground black pepper
  • Soup:
  • ¼ cup (1 ounce) crumbled Gorgonzola
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 12 (1/2-inch-thick) slices French bread baguette, toasted (about 6 ounces)
  • 4 garlic cloves, minced
  • + 9 more ingredients
    • ½ teaspoon finely chopped fresh thyme
    • ½ teaspoon salt
    • 1 tablespoon olive oil
    • 2 thyme sprigs
    • ¼ cup (1 ounce) grated Gruyère cheese
    • Toasts:
    • ½ cup dry white wine
    • 5 cups sliced shiitake mushroom caps (about 10 ounces whole mushrooms)
    • 8 cups vertically sliced yellow onion (about 2 pounds)

1. To prepare soup, heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally. 2. Increase heat to medium. Add mushrooms to...

View full recipe at My Recipes

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