As many of us are battening down the hatches for what is predicted to be a rather cold and blustery winter, our minds begin to turn to those foods that give warmth and comfort. As is usually the case, a variety of soups top that list. However, a soup recipe over at Best Bites may be the granddaddy of them all.
We have all seen recipes for one version or another of the classic French onion soup. What sets this one apart is the garlic mushroom toast that the soup is topped with. Delish!
To make this oh so toasty and delicious version at home, for the soup portion you will need:
- 2 tbsp butter
- 4 large, thinly sliced onions
- ½ tsp garlic powder
- 1 tsp black ground pepper
- 1 qt beef broth
- 3 tbsp Worcestershire sauce
- Salt to your taste
For the mushroom toast topper:
- 1 tbsp butter, unsalted
- 1 tbsp olive oil
- 1 clove finely chopped garlic
- 24 ounces of quartered cremini mushrooms
- 1 tsp of fresh thyme, chopped
- 1 sliced and toasted baguette
- 8 ounces of Greyere cheese, freshly grated
- ½ cup Parmesan Cheese, freshly grated
- Salt and pepper to taste
For the French onion soup: Preheat a dutch oven or a stockpot on the stove over medium heat. After melting the butter, add the sliced onions, garlic powder, and pepper. Saute the ingredients for 40 minutes.
Add the beef broth, Worcestershire sauce, and the salt to taste. Bring the contents to a simmer, covering the pot for 10 minutes. Keep the soup warm until you are ready to serve it.
For the mushroom toast: Preheat your broiler to high. As the broiler is preheating, heat your skillet over medium to high heat, adding in your olive oil and butter. Once the butter has sufficiently melted and combined with the olive oil, add your garlic and saute this for 30 seconds, or until fragrant. Then add your mushrooms sautéing them for 10 minutes, or until the mushrooms become golden brown, making sure to stir occasionally — season to taste with salt, pepper, and thyme.
Place the toast on a baking sheet, adding mushrooms and cheeses. Broil for approximately 2-3 minutes, keeping a close eye so they won’t burn. Place onion soup into bowls, and top with the mushroom toast. Serve with additional parmesan cheese and fresh thyme to taste.