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French Onion Soup with Wild Mushrooms
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- 4 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 8 ounces wild mushrooms, sliced
- 3/4 cup dry white wine
- 2 tablespoons cognac
- 1 cup chicken stock
- 2 cups beef stock
- 4 sprigs fresh thyme
- Salt and black pepper to taste
- 4 slices sourdough bread
- 1 tablespoon olive oil
- 1 cup Gruyere cheese, shredded
Melt butter in the Heart Cocotte over medium-low heat. Add onions and cook, stirring occasionally, until they begin to become translucent, about 10 minutes. Add mushrooms and cook an additional 5 minutes. Cover the dish with the lid, but leave it slightly cracked. Roast in the oven 1 hour, stirring once or twice to avoid burning.
Place the cocotte over medium-high heat. Add wine and cognac, and bring to a boil. Let simmer 8-10 minutes, until the wine has reduced slightly. Add chicken stock, beef stock, thyme sprigs, salt and pepper. Let simmer 30 minutes. Discard thyme stems.
Ladle soup into oven-proof ramekins or soup bowls. Brush bread slices with olive oil and broil on low until golden brown. Place one slice of bread on top of each ramekin. Sprinkle cheese on top of each. Transfer the ramekins to a baking sheet and place under the broiler until the cheese is golden and melted. Serve immediately.