Getting Started
What You’ll Need
- 3-4 large Spanish, Vidalia, or Sweet onions sliced or cut into chunks
- 2 garlic cloves minced
- ½ stick butter
- 2-3 Tablespoons extra virgin olive oil
- ½ teaspoon cracked black pepper
- 1/2 cup red wine (cabernet)
- 4 cans 14.5 oz los sodium beef broth
- 2 beef bouillon cubes or bouillon paste
- 2 sprigs of Thyme
- 2 Bay Leaves
- 1 small sprig of Rosemary
- 2 Tablespoons Worcestershire sauce
- 8 ounces sliced mushrooms like cremini or portabella
- 6-8 slices of hard crusty bread (sliced to about and inch thick)
- 8-10 ounces of Gruyere cheese (shredded)
Method
1
Cut onions and mince garlic; set aside
2
In a large stock pot heat the butter and oil over medium heat and sauté the onions and garlic until caramelized; 10-15 minutes or longer until you have brown particles on the bottom of pan. Add the black pepper and deglaze the pan with the red wine
3
Add the broth, bouillon cubes, herbs, Worcestershire sauce and mushrooms; reduce heat and simmer for 20-30 minutes or until the mushrooms are soft
4
Turn oven broiler on and remove the sprigs of herbs and bay leaves from the pot
5
Fill 6 ramekins or soup bowls with the soup and place 1-2 pieces of the dried bread on top, set bowls on a heavy cookie sheet; top with the Gruyere cheese
6
Place in oven under the broiler for 3-4 minutes or until the cheese is melted and starts to brown