Caramelized Onion and Mushroom Soup
Inspired by the classic French onion soup topped with croutons and bubbly Gruyère cheese, our version also includes mushrooms. This soup is sure to satisfy hearty appetites. You will probably have some bread cubes left over. Reserve them for another use; they can be toasted in the oven and used as a crunchy garnish for salads.
Ingredients
- 3 Tbs. olive oil
- 1 lb. yellow onions, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 celery stalk, thinly sliced
- 2 garlic cloves, crushed
- 1/4 cup plus 1 Tbs. Marsala wine
- 1 3/4 lb. cremini mushrooms, brushed clean and thinly sliced
- 1 bay leaf
- 7 cups low-sodium chicken stock
- Salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. fresh lemon juice
- 1 country-style loaf, crusts removed, bread cut into 1/2-inch cubes
- 6 oz. Gruyère cheese, shredded
Directions
In a 5 1/2-quart Dutch oven over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until soft and caramelized, 25 to 30 minutes. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Add the 1/4 cup Marsala and cook until evaporated, about 2 minutes. Add the mushrooms and cook until soft and the liquid evaporates, about 15 minutes. Add the bay leaf and stock, increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 20 to 25 minutes. Season the soup with salt and pepper. Remove the bay leaf and discard.
Working in batches, puree the soup in a blender until smooth. Add 1 Tbs. of the parsley, the lemon juice and the 1 Tbs. Marsala and stir to combine.
Preheat a broiler.
Place 6 ovenproof soup bowls on a baking sheet and ladle about 1 1/2 cups soup into each bowl. Top each with 4 or 5 bread cubes and sprinkle with about 1/4 cup cheese. Broil until the bread is lightly toasted and the cheese is bubbly and golden brown, 5 to 6 minutes. Sprinkle each serving with 1/2 tsp. parsley and serve immediately. Serves 6.
Williams-Sonoma Kitchen
Working in batches, puree the soup in a blender until smooth. Add 1 Tbs. of the parsley, the lemon juice and the 1 Tbs. Marsala and stir to combine.
Preheat a broiler.
Place 6 ovenproof soup bowls on a baking sheet and ladle about 1 1/2 cups soup into each bowl. Top each with 4 or 5 bread cubes and sprinkle with about 1/4 cup cheese. Broil until the bread is lightly toasted and the cheese is bubbly and golden brown, 5 to 6 minutes. Sprinkle each serving with 1/2 tsp. parsley and serve immediately. Serves 6.
Williams-Sonoma Kitchen