French Onion & Mushroom Soup

I was a Pampered Chef consultant for more years than I can count.  I have a kitchen that is Pampered Cheffed out!  This is a Pampered Chef recipe that I absolutely love.  Give it a try.  It will not disappoint.

6 Tbsp butter, divided

6 oz French bread, sliced into 1/2" slices

8 oz Cremini mushrooms, quartered

5 large sweet onions

3 garlic cloves, minced

1 Tbsp sugar

1 cup dry red wine (such as Cabernet Sauvignon)

3 Tbsp flour

8 cups unsalted beef stock

2 tsp salt

1 tsp ground black pepper

3 sprigs fresh thyme, plus 1 Tbsp of leaves

6 oz Gruyere cheese, shredded (1 1/2 cups)

Melt 1 Tbsp of the butter in a 4-quart Dutch Oven over medium heat.  Toast the bread 1 - 2 minutes per side or until light golden brown, remove bread and set aside.

Add 1 Tbsp of the butter and the mushrooms to the Dutch Oven; cook, uncovered 8 - 9 minutes, or until mushrooms are deep golden brown, stirring occasionally.  Remove mushrooms.

Meanwhile, slice onions into 1/4" rings.  Add remaining 4 Tbsp of butter, onions, garlic and sugar to Dutch Overn.  Cook uncovered for 25 - 30 minutes or until onions are dark brown.  Stir occasionally.

Add wine; cook uncovered for 5 - 7 minutes or until liquid is no longer visible, but onions are still moist.  Stir in flour; cook one minute.  Stir in the stock, salt, pepper and mushrooms.  Add the thyme sprigs.  Increase the heat to medium-high.  Cook, covered, 8 - 10 minutes or until the soup comes to a gentle boil.  Remove from heat and remove the Thyme sprigs.

Preheat the broiler.  Arrange toasted bread over soup and sprinkle evenly with cheese.  Place Dutch Oven 2 - 4" from heating element; broil 2 - 4 minutes or until cheese is bubbling.  Remove from oven, sprinkle with thyme leaves.

Enjoy!