French Onion Soup
Cook Time: 30-40 minutes
- 5 onions, sliced
- 2 cups bell mushrooms, sliced
- 2 tbsp butter
- 1/2 tsp salt and pepper, each
- 3 cups water
- 5-6 sprigs fresh thyme
- 1 bay leave
- 4 slices of your favorite bread (don’t use very soft bread)
- 1 cup shredded gruyere cheese (swiss and parmesan work well too)
Cut the 5 onions into 1/4-inch thick slices. No need to separate the rings. With 2 tbsp of unsalted butter, combine the onions and 2 cups of pre-cut bell mushrooms into a large saucepan. Add salt and pepper.
Tie together 5-6 sprigs of fresh thyme put into pot with onions and mushrooms along with 1 bay leaf. Add 3 cups water and bring mixture to a simmer for the next 30-40 minutes, or until the mixture has been reduced and the onions and mushrooms are fully cooked through.
Meanwhile, toast your favorite bread until nearly brown. Cut toasted bread into small pieces. Cutting the bread makes the soup a bit easier to dig into and get bite-sized spoonfulls.
When the soup is done, it’s time to assemble!
Scoop the soup into a ceramic bowl, draining off excess liquid. You want the mixture to retain some liquid, but not too much. Top the soup with toasted bread cubes and then slices of gruyere, parmesan or swiss cheese.
Broil until cheese melts to perfection. Some like the cheese to burn a bit, but I like mine just on the edge of brown.