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.Prep Time:
30 minutes Ready In:
30 minutes or less Serves:
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
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.