Creamy French Onion and Mushroom Soup

Our family really likes French Onion Soup and we've tried a few recipes for it by now. This one was good, but a bit more complex than others we've tried. It's nice for a little change to the recipe, but sometimes you need easy. So keep that in mind when choosing which one you want to do. 

• 6 Tbsp 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 Tbsp fresh thyme leaves
• 2 Tbsp chopped fresh sage
• 1 tsp honey
• 6-8 cups low sodium chicken or vegetable broth
• 2 tsp Worcestershire sauce or soy sauce
• 2 bay leaves
• kosher salt and black pepper
• 1/3 cup heavy cream
• 6 slices French bread
• 2 cups shredded Gruyere cheese

Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Slowly add 3/4 cup of wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes, until onions are deeply caramelized.

Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup of wine, broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat if needed and return the soup to a simmer for 10 minutes. Stir in the cream and cook another 5-10 minutes. Remove bay leaves and discard. Season to taste with salt and pepper. 

Meanwhile, preheat the oven to 400 degrees. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil. 

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, about 3-5 minutes. Top with fresh thyme.

Serves 6

Prep Time: 20 minutes

Total Time: 1 hour

Recipe from www.halfbakedharvest.com