Mushroom Onion Soup Gratin

American.Gourmet's picture

Nov. 30, 2011


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



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.


11)Serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3135Calories from Fat 2077

 % Daily Value*

Total Fat 236 g363.1%

Saturated Fat 143 g715%

Trans Fat 0 g


Sodium 4604 mg191.83%

Total Carbohydrates 127 g42.3%

Dietary Fiber 16 g64%

Sugars 36 g

Protein 114 g228%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet