Mushroom Onion Soup Gratin
|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)|
|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|
|Dry sherry||3 Tablespoon|
|Mushrooms||2 1⁄2 Cup (40 tbs), thinly sliced|
|French bread||1 , toasted, crusts removed|
|Gruyere cheese||2 Cup (32 tbs), grated|
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.