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Onion Soup

This recipe comes from the October 2008 issue of Cooking Light magazine.  It is easy to make but does take some time.  The results are awesome.

SOUP:
1 TBL Olive oil
8 cups vertically sliced yellow onions (about 2 pounds)
5 cups fresh mushroom caps (about 10 oz ) - We've used canned mushroom with success as well
4 garlic cloves, minced
1/2 tsp dried thyme
1/2 cup dry white wine
1 can (14 oz) fat-free, less sodium chicken broth - Be sure to use less sodium
1 can (14 oz) fate-free, less sodium beef broth - Be sure to use less sodium
1/2 teaspoon salt
1/2 tsp ground black pepper

TOASTS:
12 - 1/2 inch thick slices French bread baguette, toasted
1/4 cup (1 oz) grated Gruyere cheese - We've used Swiss with success
1/4 cup (1 oz) crumbled Gorgonzola - We've used Swiss with success
1/4 tsp dried thyme

1.  To prepare soup, heat oil in a large pot over medium-high heat.  Add onion to pan; saute 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 pan; cook 10 minutes or until mushrooms are tender (less is using canned mushrooms), stirring frequently.  Stir in garlic and thyme; cook 2 minutes, stirring frequently.  Increase heat to medium-high.  Add wine to pan; cook 2 minutes or until most of the liquid evaporates.  Add broths to pan; bring to a simmer.  Reduce heat, and simmer 45 minutes (we've done it for less time).  Stir in salt and pepper.

3.  To prepare toasts, preheat broiler.

4.  Arrange bread in a single layer on a baking sheet.  Top each bread slice with 1 tsp cheese.  Broil 2 minutes or until cheese melts.  Sprinkle thyme over cheese.  Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 toasts.

Serves: 6 - one cup servings


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