- 1 tbsp olive oil
- 2 lbs. vertically sliced yellow onion
- 1 oz dried sliced shiitake mushroom
- ¼ cup minced garlic
- 2 thyme sprigs
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Toasts:
- 12 (1/2-inch-thick) slices French bread baguette, toasted
- 1/4 cup (1 ounce) grated Gruyère cheese
- 1/4 cup (1 ounce) crumbled Gorgonzola
- 1/2 teaspoon finely chopped fresh thyme
To prepare
soup, heat oil in a large Dutch oven over medium-high heat. Add onion to pan;
sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to
medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally.
Increase heat
to medium. Add mushrooms to pan; cook 10 minutes or until mushrooms are tender,
stirring frequently. Stir in garlic and thyme sprigs; cook 2 minutes, stirring
frequently. Increase heat to medium-high. Add wine to pan; cook 2 minutes or
until most of the liquid evaporates. Add broths to pan; bring to a simmer.
Reduce heat, and simmer 45 minutes. Stir in salt and pepper. Discard thyme
sprigs.
To prepare
toasts, preheat broiler.
Arrange bread
in a single layer on a baking sheet. Top each bread slice with 1 teaspoon
Gruyère and 1 teaspoon Gorgonzola. Broil 2 minutes or until cheese melts.
Sprinkle chopped thyme over cheese. Ladle about 1 cup soup into each of 6
bowls; top each serving with 2 toasts.
