Use our versatile mushroom gravy base to prepare this rich-tasting soup, which is filled with slow-simmered onions and shallots. If desired, top the soup with toasted bread and melted cheese just before serving.
- 4 Tbs. (1/2 stick) unsalted butter
- 10 yellow onions, thinly sliced
- 4 shallots, diced
- 4 fresh thyme sprigs
- 1/2 cup vermouth
- 1/4 cup beef stock concentrate
- 8 cups water
- 1 jar (12.5 oz.) mushroom gravy base
- Freshly ground pepper or freshly grated nutmeg, to taste (optional)
In a large Dutch oven over low heat, melt the butter. Add the onions, shallots and thyme and cook, stirring occasionally, until the onions are slightly softened, 5 to 8 minutes. Add the vermouth and stir to scrape up the browned bits from the pan bottom. Add the stock concentrate and water and simmer gently for 30 minutes. Add the mushroom gravy base and heat until the soup is hot. Adjust the seasonings with pepper or nutmeg. Remove the thyme sprigs and discard.
Ladle the soup into warmed bowls and serve immediately. Serves 8 to 10.
Adapted from a recipe by the Williams-Sonoma Culinary Expert Team.