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Mushroom Onion Soup Gratin

American.Gourmet's picture
<p><a href="http://www.flickr.com/photos/ayustety/337321528/">Image Credit</a></p>
Ingredients
  Herbed butter 1⁄2 Cup (8 tbs)
  Onions 2 Large, thinly sliced
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken broth 2 Cup (32 tbs) (Homemade Preferred)
  Beef broth 2 Cup (32 tbs)
  Bay leaf 1
  Dried thyme leaves 1⁄4 Teaspoon
  Beurre manie 1 Tablespoon
  Herbed butter 2 Tablespoon
  Unsalted butter 1⁄2 Cup (8 tbs)
  Garlic 1 , minced
  Chives 2 Teaspoon, minced
  Parsley 2 Teaspoon, minced
For beurre manie
  Flour 2 Tablespoon
  Dry sherry 3 Tablespoon
  Butter 2 Tablespoon
  Mushrooms 2 1⁄2 Cup (40 tbs), thinly sliced
  French bread 1 , toasted, crusts removed
  Gruyere cheese 2 Cup (32 tbs), grated
Directions

MAKING
1)Take a bowl,combine all the ingredients for herbed butter and mix well.
2)Reserve 2 tablespoons for Beurre manie.
3) Take a pan,saute the onions slowly in the remaining herbed butter until soft but not brown.
4)Add the wine,beef and chioken broths, the bay leaf and toss in the thyme.simmer for upto 15 minutes.
5)To make the beurre manie,take a bowl,and add 2 tablespoons of herbed butter and flour and using finger tips,combine the two.
6)Stir this gently into the soup,add the sherry and set aside.
7)Take a pan,add butter and saute mushrooms. Add to the soup.
8)Now preheat the broiler.
9)Take ovenproof cups,ladle the soup and top with the french bread and grated cheese.
10)Now put cups under broiler just enough to reheat soup and melt cheese.

SERVING
11)Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Everyday
Cook Time: 
25 Minutes

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