Caramelized Onion And Shiitake Soup With Gruyere-blue Cheese

Total Time: 2 hrs 15 mins Preparation Time: 25 mins Cook Time: 1 hr 50 mins

Ingredients

• 1 tablespoon olive oil
• 8 cups sliced yellow onions (about 2 lbs)
• 5 cups sliced shiitake mushroom caps (about 10 oz whole mushrooms)
• 4 garlic cloves, minced
• 2 fresh thyme sprigs
• 1/2 cup dry wine
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 (14 ounce) can fat-free less-sodium beef broth
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 12 slices french baguettes, cut 1/2 in thick toasted
• 1/4 cup grated gruyere cheese
• 1/4 cup crumbled gorgonzola
• 1/2 teaspoon finely chopped fresh thyme

Recipe

• 1 soup: heat oil in a large dutch oven over medium heat. add onion and sauté 15 minutes or until almost tender, stirring frequently. reduce heat and cook 40 minutes or until onions are a deep golden brown. stir occasionally.
• 2 increase heat to medium, add mushrooms, and cook 10 minutes or until they are tender. stir frequently. stir in garlic and thyme sprigs and cook for 2 minutes. increase heat to medium-high and add wine to pan. cook 2 minutes or until most of the liquid has evaporated. add both cans of broth to pan and bring to a simmer. reduce heat and simmer 45 minutes. stir in salt & pepper and discard thyme sprigs.
• 3 toasts: preheat broiler. arrange bread in a single layer on a baking sheet. top each piece with 1 tsp gruyère and 1 tsp gorgonzola. broil 2 minutes or until cheese has melted. sprinkle a little chopped thyme over each piece of toast.
• 4 to serve: ladle about 1 cup of soup into each of 6 bowls and top each serving with 2 pieces of toast.