Recipe courtesy of Rachael Ray
Total:
1 hr 55 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 55 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 stick butter
  • 4 large onion, very thinly sliced
  • 1 teaspoon ground thyme
  • Salt and freshly ground black pepper
  • 1-ounce dried porcini mushrooms
  • 1/4 to 1/3 cup dry sherry
  • 1 cup white wine
  • 1 small bundle made with fresh flat-leaf parsley, a few sprigs fresh sage and fresh bay leaves
  • 2 quarts beef stock
  • 8 (1/2-inch) thick slices baguette
  • 1 large clove garlic, peeled and halved
  • 1 1/2 cups grated Gruyere
  • 1/2 cup grated Parmigiano-Reggiano

Directions

Watch how to make this recipe.

Heat a large Dutch oven over medium heat. Add 6 tablespoons of the butter and let it melt. Stir in the onions and the thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the onions caramelize, about 40 to 45 minutes.

Meanwhile, put the mushrooms in a small pot and cover with a couple of cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer to reconstitute the mushrooms.

Add the sherry to the pot with the onions, to deglaze the pan, then stir in the wine. Remove the mushrooms from their broth with a slotted spoon to a cutting board. Chop them, and add them to the onions. Add all but the last 1/2 cup of the mushroom liquid to the soup, about 1 cup. Add herb bundle and the beef stock to the pot and simmer the soup for 30 to 45 minutes. Cool and refrigerate for a make-ahead meal. Reheat over medium heat, covered, and prepare the croutons when ready to serve.

Heat the oven to 425 degrees F. Toast the bread on a rack over a baking sheet, until deep golden brown. Butter the bread, using the 2 tablespoons of remaining butter and liberally rub them with the cut garlic. Top the toasts with the cheeses and return them to the oven until the cheese is melted and bubbly. Toasts may be arranged on top of crocks of soup, put on baking sheet, then topped with cheese and baked to brown, for a more dramatic presentation.

Ladle the soup into serving bowls and serve with the cheese toasts.

IDEAS YOU'LL LOVE

Rosie's Red Onion Salsa

Recipe courtesy of Cooking Channel

Artichoke and Pork Rib Soup: Canh Atiso Suon Heo

Recipe courtesy of Luke Nguyen

Vidalia Onion and Granny Smith Apple Chutney

Recipe courtesy of Tanya Holland

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Ching's Amazing Asia

8:30am | 7:30c

Ching's Amazing Asia

9:30am | 8:30c
10am | 9c
11am | 10c
12pm | 11c
1pm | 12c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here