Sunday, December 21, 2014

French Onion and Mushroom Soup

A new twist on on French Onion Soup! My husband bought a 50 pound bag of onions from the farm stand down the road. Needless to say, we are eating a lot of onions.  This is a fabulous way to use them. And if you don't have mushrooms on hand, make it without.

French Onion Soup with Mushrooms

2 very large onions  (about 1.5 pounds)
sea salt
8 ounces sliced mushrooms
1/4 C butter
6 cups stock (beef is traditional, but chicken or vegetable work as well)
1/4 C red wine
french bread
Swiss cheese

Cut the onions in half and slice thinly. Sprinkle the onions with sea salt, and saute the onions and mushrooms in butter in a stock pot over medium-low heat until the onions are very soft, 20-30 minutes. Add the red wine and stock. Simmer for 10 - 20 minutes. Toast slices of bread. Broil sliced Swiss cheese onto the toast.  Put the cheese toast in the bottom of the bowl and ladle the soup over the bread. Or float the toast on top of the soup.