french onion and mushroom soup with thyme-parmesan croutons.

what could possibly be better than french onion soup?  with cheese melting over the top?

french onion soup with mushrooms, AND thyme-parmesan croutons.  that’s what!

and it’s so easy.  here’s how easy it is:

  • caramelize 4 onions and a package of sliced mushrooms in 4 Tablespoons of butter, and 1 teaspoon of sugar mixed in.  keep it on medium low and stir it occasionally.  it takes about an hour, which seems long, but your house will smell AMAZING.
  • add a Tablespoon of flour and stir.
  • pour in 1/2 cup red wine, 2 cans of beef broth, some dried or fresh thyme, and salt and pepper. bring to a boil, then partially cover and simmer for 30 minutes.
  • meanwhile, cut up some day-old bread, if you have any.  i had a baguette from yesterday, because i meant to make this soup yesterday, but made chocolate chip cookies instead.
  • toss in some olive oil, salt, fresh cracked pepper and dried thyme, and broil on low until crunchy!  shave parmesan over the croutons as they are cooling.  yummmmm.
  • when serving the soup, ladel into oven-proof bowls and top the soup with a melty cheese like gruyere.  pop under the broiler until the cheese is bubbly and melty.  top with croutons and enjoy!

i’m pretty passionate about everything being relatively healthy on this blog, and this is really not one of those things.  but if you take off the cheese and croutons, it’s not so bad.  i had it all tonight, WITH a glass of 3-buck chuck, and don’t feel a bit guilty!

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