French Onion & Wild Mushroom Soup

Preparation

1. Step 1

   In a heavy soup pot, melt the butter in the EVOO over medium-high heat. Add the onions, bay leaf, and thyme, then season with salt and pepper. Cook for 25 minutes, or until the onions are softened and browned.

   Step 2

   Meanwhile, in a large saucepan, bring the stock, dried mushrooms, and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, transfer the mushrooms to a work surface, then chop.

   Step 3

   Preheat the broiler. Pour the sherry into the onion mixture and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and the hot stock.

   Step 4

   Toast the bread under the broiler, rub with the garlic, and cover with the cheese. Broil until the cheese is melted and browned, 2 to 3 minutes.

   Step 5

   Discard the bay leaf. Ladle the soup into bowls and top with the toasts.