French Onion Soup with Croutons au Gratin

Name: French Onion Soup with Croutons au Gratin
Yield: 2 servings
Ingredients: 2 tbsp (30 mL) butter; 1 cup (250 mL) chopped mixed wild mushrooms (cremini; shiitake and oyster); 1 cup (250 mL) thinly sliced onion; 1 tbsp (15 mL) all-purpose flour; 2 tbsp (30 mL) 35 % cream; 2 cups (500 mL) reduced-sodium beef broth; Croutons au Gratin; 1/2 inch (1 cm) 4 thick slices baguette; 1/2 cup (125 mL) shredded Canadian Canadian-Swiss cheese; 2 tbsp (30 mL) crumbled Canadian Blue cheese; 1 tbsp (15 mL) chopped fresh chives

Old is new again with this new twist to French Onion Soup! The addition of mushrooms and Blue cheese add a decadent and unforgettable twist on the Classic French Onion Soup. Creamy Caramelized Onion and Wild Mushroom Medley sautéed in butter finished in a rich beef broth topped with broiled Canadian Blue cheese and Canadian-Swiss Croutons.

Prep: 8 min - 10 min
Cooking: 35 min - 40 min

Yields 2 servings

french onion soup with croutons au gratin

Ingredients

2 tbsp (30 mL) butter
1 cup (250 mL) chopped mixed wild mushrooms (cremini, shiitake and oyster)
1 cup (250 mL) thinly sliced onion
1 tbsp (15 mL) all-purpose flour
2 tbsp (30 mL) 35 % cream
2 cups (500 mL) reduced-sodium beef broth
Croutons au Gratin
1/2 inch (1 cm) 4 thick slices baguette
1/2 cup (125 mL) shredded Canadian Canadian-Swiss cheese
2 tbsp (30 mL) crumbled Canadian Blue cheese
1 tbsp (15 mL) chopped fresh chives

READY FOR REWARDS?

Preparation

In medium saucepan, melt butter over medium-low heat; sauté mushrooms and onions for about 10 to 12 min or until lightly caramelized. Stir in flour to absorb butter; slowly stir in cream. Increase heat to high, stir in stock and bring to boil. Reduce heat and simmer, stirring occasionally for 20 min or until flavours are blended.

Lightly toast baguette slices in a toaster; set aside. Preheat broiler. Place ovenproof soup bowls on baking sheet and ladle soup into bowls. Top each bowl with two baguette slices and sprinkle with Canadian Canadian-Swiss and Blue cheese. Broil for about 2 min or until cheese is lightly browned and bubbly.

Place bowls on serving plate and sprinkle with chopped chives. Be sure to warn your guest that the bowl is ultra hot.

Tips

This recipe is perfect for a large crowd because it is easy to double or triple. To make ahead, prepare the soup through Step 1, cool and refrigerate in an airtight container for up to 1 day. Reheat gently until hot and proceed with Steps 2 and 3.

Tip for the Adventurous:Add 1-1/2 tsp (7 mL) chopped fresh thyme when sautéing mushrooms and onions.