Succulent Soup
French Onion Soup with Croutons Au Gratin
Old is new again with this twist to French Onion Soup! The addition of mushrooms and Blue cheese add a decadent and unforgettable flavour.
Preparation Time:
10 Minutes
Ingredients:
| 2 tbsp | butter | 30 mL |
| 1 cup | chopped mixed wild mushrooms (cremini, shitake and oyster) | 250 mL |
| 1 cup | thinly sliced onion | 250 mL |
| 1 tbsp | all-purpose flour | 15 mL |
| 2 tbsp | 35% whipping cream | 30 mL |
| 2 cups | reduced-sodium beef stock | 500 mL |
| Four 1/2-inch | thick slices baguette | 1 cm |
| 1/2 cup | shredded Canadian Gruyere cheese | 125 mL |
| 2 tbsp | crumbled Canadian Blue cheese | 30 mL |
| 1 tbsp | finely chopped chives | 15 mL |
Instructions:
In medium saucepan, melt butter over meduim-low heat; saute mushrooms and onions for about 10 to 12 minutes 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 minutes 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 minutes or until cheese is lightly browned and bubble. Place bowls on serving plate and sprinkle with chopped chives. Be sure to warn your guests that the bowl is very hot.
Tips:
This recipe is perfect for a large crowd because it is easy to double or triple. To make ahead, prepare the soup through Step 1, cool and refrigerate in an airtight container for up to 1 day. Reheat gently until hot and proceed with Steps 2 and 3.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)