Recipe information
Yield
serves 4
Ingredients
Preparation
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.
