I love a great, French onion soup.
Somehow it is so rich but light at the same time and it brings back all sorts of great memories for me from my 70’s childhood.
All in one dish.
That’s a tall order.
But my kiddo is not in love with onions. She’ll have them within a dish but a WHOLE meal that’s all about onions does not get a hugely, positive response.
Mushrooms though-that’s another story.
She adores them.
Sadly, she won’t bring them to school anymore thanks to one kid telling her they look like poop but gets her fix at home (thanks random kid for making packing lunches that much more fun).
This soup couldn’t be simpler. Sauteed vegetables and herbs, deglazed pan with a bit of sherry and some rich, beef stock. A bit of a simmer and you can serve it as is or…
top with toasted croutons and a nice layer of gruyere cheese.
- 6 cups chopped mushrooms (I used a mix of: button, shittake, cremini)
- 1 mashed garlic clove
- ½ cup chopped onion
- 1 T butter
- 2 sprigs of thyme
- 2 T sherry
- 8 cups beef broth
- ½ tsp each worstershire and cracked pepper
- Saute the vegetables, thyme and garlic in the butter until just soft. Add in the sherry (let the alcohol burn off for a second and scrape any goodies off the bottom of the pan). Top up with beef broth and the last of the seasonings. Let simmer for 10 minutes to allow everyone in the pool to get to know one another before removing the thyme.
- You have two options to eat this soup. Small one loves it just on it's own but the rest of us love it with toasted croutons and a layer of gruyere on the top.
- NOTE: I've made this in my instapot using the saute setting and then letting it simmer on warm. So wonderful and so easy.