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French Onion Soup with Croutons au Gratin

French Onion Soup with Croutons au Gratin
YIELDS
2 servings
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Ingredients

2
Tbsp butter
1
cup chopped mixed wild mushrooms (cremini, shitake and oyster)
1
cup thinly sliced onion
1
Tbsp all-purpose flour
2
Tbsp 35% whipping cream
2
cup reduced-sodium beef stock
baguette, sliced into four ½ inch slices
½
cup shredded Canadian Gruyère cheese
2
Tbsp crumbled Canadian Blue cheese
1
Tbsp finely chopped chives
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Directions

Step 1

In medium saucepan, melt butter over medium-low heat; sauté mushrooms and onions for about 10 to 12 min or until lightly caramelized. Stir in flour to absorb butter; slowly stir in cream. Increase heat to high, stir in stock and bring to boil. Reduce heat and simmer, stirring occasionally for 20 min or until flavours are blended.

Step 2

Lightly toast baguette slices in a toaster; set aside.

Step 3

Preheat broiler.

Step 4

Place ovenproof soup bowls on baking sheet and ladle soup into bowls. Top each bowl with two baguette slices and sprinkle with Canadian Gruyère and Blue cheese. Broil for about 2 min or until cheese is lightly browned and bubbly.

Step 5

Place bowls on serving plate and sprinkle with chopped chives. Be sure to warn your guest that the bowl is ultra hot.

Step 6

Tips: This recipe is perfect for a large crowd because it is easy to double or triple. To make ahead, prepare the soup through Step 1, cool and refrigerate in an airtight container for up to 1 day. Reheat gently until hot and proceed with Steps 2 and 3.

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