French Onion and Morel Mushroom Soup
Ingredients
4 tbs unsalted butter, plus extra for spreading | ||
1 tbs vegetable oil | ||
3 red onions, thinly sliced | ||
4 cups beef stock | ||
5 tbs madieria or dry sherry wine | ||
8 dried morell mushrooms | ||
4 slices French bread | ||
1/4 lb Gruyere cheese, grated | ||
2 tbs fresh parsley, chopped |
- Melt the butter with the oil in a large frying pan, then add the sliced onions and cook over a low heat for 10-15 minutes, until the onions are a rich mahogany brown color.
- Transfer the browned onions to a large pan, pour in the beef stock, add the Madeira or sherry and the dried morels. Simmer for another 20 minutes.
- Preheat the broiler to medium and toast the Frech bread on both sides,
- Spread one side with butter and heap with the grated cheese.
- Ladel the soup into four oven proof bowls, float the cheese topped toasts on top and broil until they are crisp and brown and the cheese is bubbling.
- Sprinkle with chopped parsley and serve.
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