Ingredients
- ▢6 tablespoons 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 tablespoons fresh thyme leaves
- ▢2 tablespoons chopped fresh sage
- ▢1 teaspoon honey
- ▢6-8 cups low sodium chicken or vegetable broth
- ▢2 teaspoons Worcestershire sauce (or soy sauce)
- ▢2 bay leaves
- ▢kosher salt and black pepper
- ▢1/2 cup heavy cream
- ▢6 slices french bread
- ▢2 cups shredded Gruyère cheese
Instructions
- 1. Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes.
- At this point, you want to slowly add 3/4 cup of the wine,
- 1/4 cup at a time, until the wine cooks into the onions.
- Continue to cook another 10-15 minutes until you’ve used the 3/4 cup of wine and the onions are deeply caramelized.2. Add the garlic, mushrooms, thyme, and sage.
- Season with salt and pepper, cook another 3-4 minutes.
- Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and cook another 5-10 minutes.
- Remove the bay leaves and discard. Season to taste with salt and pepper.3. Meanwhile, preheat the oven to 400 degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.4. 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, 3 to 5 minutes. Top with fresh thyme. Eat!
Prep Time15minutes minutes
Cook Time45minutes minutes
Total Time1hour hour
Servings: 6
Calories Per Serving: 630 kcal