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French Onion Soup with Croutons au Gratin

Creamy Caramelized Onion and Wild Mushroom Medley sautéed in butter finished in a rich beef broth topped with broiled Canadian Blue cheese and Gruyere Croutons.
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Cheese: Gruyère   Course: Soup/Salad

2 Servings

INGREDIENTS

2 tbsp | 30 mL
butter

1 cup | 250 mL
chopped mixed wild mushrooms (cremini, shiitake and oyster)

1 cup | 250 mL
thinly sliced onion

1 tbsp | 15 mL
all-purpose flour

2 tbsp | 30 mL
35 % cream

2 cups | 500 mL
reduced-sodium beef broth

Croutons au Gratin:

1/2 inch | 1 cm
4 thick slices baguette

1/2 cup | 125 mL
shredded Emmi Gruyère cheese

2 tbsp | 30 mL
crumbled Castello Blue cheese

1 tbsp | 15 mL
chopped fresh chives

PREPARATION

In a 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.
Lightly toast baguette slices in a toaster; set aside. Preheat broiler. Place ovenproof soup bowls on baking sheet and ladle soup into bowls. Top each bowl with two baguette slices and sprinkle with Canadian Gruyere and Blue cheese. Broil for about 2 min or until cheese is lightly browned and bubbly.
Place bowls on serving plate and sprinkle with chopped chives. Be sure to warn your guest that the bowl is ultra hot.

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Created By: Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca

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