French Onion and Morel Mushroom Soup


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.




10 min


10 min


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