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<\/p>\nMorel Mushroom French Onion Soup<\/p>\n
<\/p>\n
5 sweet onions<\/p>\n
1\/4 cup olive oil<\/p>\n
5 sprigs of thyme, picked from the stem and chopped<\/p>\n
3 cloves of garlic, chopped<\/p>\n
1 pound morels (or other type of mushroom), chopped roughly<\/p>\n
1 bottle red cooking wine<\/p>\n
4 C. vegetable stock<\/p>\n
Salt<\/p>\n
10 1\/2-inch-thick slices of rye bread, toasted<\/p>\n
8 ounces comt\u00c3\u00a9 cheese, grated<\/p>\n
<\/p>\n
Cut the onions in half, stem to root, and slice crosswise into thin slices. Add the oil to a large pot set over medium-high heat and saut\u00c3\u00a9 the onions until well caramelized, stirring and scraping the bottom of the pan, taking care not to burn them (about 15 minutes). Add the thyme, garlic, and mushrooms to the pot, stirring to incorporate. Saut\u00c3\u00a9 and cover until moisture from the mushrooms is released (about 15 minutes). Add wine and bring to a boil. Add the vegetable stock and again bring to a boil, reducing to a simmer and cooking for 15 minutes. Add salt to taste. Heat oven to broil. Ladle the soup into four high-walled ceramic bowls and place a toasted slice of rye bread on top, with a heavy handful of comt\u00c3\u00a9 cheese. Put the bowl on a sheet tray in the oven and broil until cheese is melted and bubbling. Serve hot, making sure not to burn the roof of your mouth.<\/p>\n","protected":false},"excerpt":{"rendered":"
Morel Mushroom French Onion Soup 5 sweet onions 1\/4 cup olive oil 5 sprigs of thyme, picked from the stem and chopped 3 cloves of garlic, chopped 1 pound morels (or other type of mushroom), chopped roughly 1 bottle red cooking wine 4 C. vegetable stock Salt 10 1\/2-inch-thick slices of rye bread, toasted 8 ounces comt\u00c3\u00a9 cheese, grated Cut the onions in half, stem to root, and slice crosswise into thin slices. Add the oil to a large…<\/p>\n