French Onion and Wild Mushroom Soup

Ingredients

• 4 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 3 large onions, thinly sliced
• 1 bay leaf
• 1 1/2 teaspoons ground thyme
• salt and pepper

• 1 (32 ounce)  chicken broth or beef broth

• 1 (1 ounce)  dried wild mushrooms, mixed
• 2 cups water
• 1/4-1/3 cup dry sherry (eyeball it)
• 4 thick slices crusty bread
• 1 large garlic clove, halved
• 1/2 lb gruyere cheese, shredded

Directions

1. 1

   In a heavy soup pot, melt the butter with the olive oil, 2 turns of the pan, over medium-heat. Stir in the onions, bay leaf and thyme. Season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.

2. 2

   Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.

3. 3

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

4. 4

   Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.