CARAMELIZED ONION AND MUSHROOM SOUP WITH SWISS-STILTON CHEESE TOASTS

CARAMELIZED ONION AND MUSHROOM SOUP WITH SWISS-STILTON CHEESE TOASTS image

Yield 6 bowls

Number Of Ingredients 12

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Olive oil
3 pounds yellow onion, sliced
8 ounces button mushrooms sliced
2 - 4 garlic cloves, roughly chopped
About a teaspoon fresh thyme leaves and about 6 or 8 sprigs
1/2 cup dry white wine (I usually use Beringers Chardonnay)
6 cups water
1 tablespoon "Better than Bouillon" Chicken base
1 tablespoon "Better than Bouillon" Beef base
Two slices for each bowl of sliced and toasted baguette
1 cup shredded Swiss cheese
1/4 cup crumbled Stilton cheese

Steps:

Saute onions in oil in a large pot for about 1 hour until caramalized, stirring occasionally. Add mushrooms, garlic, thyme and more oil if needed. Saute until mushrooms are tender. Add wine to pot and scrape up any brown bits on the bottom of the pot. Add water and both buillon bases. Taste for seasoning adding salt and pepper if needed, and simmer. In the meantime, combine the two cheeses and place generous portions on top of the toast slices. Heat the toast up in the oven until cheese is melted. Remove thyme sprigs from soup. Place two cheese laden baguettes in a bowl and serve soup over top.