Mushrooms and blue cheese add a decadent and unforgettable twist to classic french onion soup.
Creamy caramelized onions and a medley of mushrooms sauteed in butter are finished in a rich beef broth.
Top it all with broiled blue cheese and Gruyere croutons and you’ll have guests begging for more.
This recipe is perfect for a large crowd because it is easy to double or triple.
French Onion Soup With Croutons au Gratin
30 ml (2 tbsp) butter
250 ml (1 cup) chopped mixed wild mushrooms (cremini, shiitake and oyster)
250 ml (1 cup) thinly sliced onion
7 ml (1 1/2 tsp) chopped fresh thyme (optional)
15 ml (1 tbsp) all-purpose flour
30 ml (2 tbsp) 35 per cent whipping cream
500 ml (2 cups) reduced-sodium beef stock
Four 1-cm (1/2-inch) thick slices baguette
125 ml (1/2 cup) shredded Gruyere cheese
30 ml (2 tbsp) crumbled blue cheese
15 ml (1 tbsp) finely chopped chives
In medium saucepan, melt butter over medium-low heat; saute mushrooms, onion and thyme, if using, for 10 to 12 minutes or until lightly caramelized.
Stir in flour to absorb butter; slowly stir in cream. Increase heat to high, stir in stock and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until flavours are blended. (To make ahead, prepare the soup up to this point, let cool and refrigerate in an airtight container for up to 1 day. Reheat gently until hot and proceed as follows.)
Lightly toast baguette slices in a toaster; set aside. Preheat broiler. Place ovenproof soup bowls on baking sheet and ladle soup into bowls.
Top each bowl with two baguette slices and sprinkle with Gruyere and blue cheeses. Broil for about 2 minutes or until cheese is lightly browned and bubbly.
Place bowls on serving plates and sprinkle with chopped chives. Be sure to warn your guest that the bowl is ultra hot.
Makes 2 servings.
Nutritional information per serving: 429 calories, 31 g fat, 21 g carbohydrate, 18 g protein, 2.5 g fibre, 992 mg sodium.
Source: Dairy Farmers of Ontario.