Traditional French onion soup has gobs of cheese. This version achieves the same full flavor from dried porcini mushrooms and a bit of Marsala wine.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart soup pot over medium heat, combine the olive oil, red, white, yellow, and pearl onions, and the shallots and saute until golden brown and soft.

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  • Add the leeks and chives and cook until the onions turn a deep golden brown, about 5 minutes. Add the wine and cook, stirring, 2 minutes more, or until the mixture begins to bubble.

  • Add 2 cups of stock every 15 minutes for the next 45 minutes, allowing the liquid to reduce by one-fourth after each addition.

  • Add the mushrooms and thyme leaves with the last 2 cups of stock. The soup will be a very deep brown. Ladle into deep soup bowls and garnish with thyme sprigs.

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