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Title: One-Pot French Onion Soup w/Porcini Mushrooms
Categories: Vegetables, Mushrooms, Breads, Cheese, Wine
Yield: 6 servings

1 oz Dried porcini mushrooms
4 tb Unsalted butter
2 tb Olive oil
4 lg Yellow onions; halved, in
- 1/4" slices
Salt & black pepper
1 lg Fennel bulb; trimmed, halved
- lengthwise, thin sliced
- across
2 sm Leeks; trimmed, halved
- lengthwise, thin sliced
- across
2 tb All-purpose flour
1 c Dry white wine
2 lg Fresh thyme sprigs
1 Bay leaf
2 qt Beef or chicken stock
2 tb Veal, beef or chicken
- demi-glace *
6 sl (3/4") sourdough, peasant or
- other good-quality bread;
- toasted
1 1/2 c Grated Gruyère
3/4 c Grated Parmesan

* or stock comcentrate

Bring a small saucepan with about 2 1/2 cups water to a
boil over high and place mushrooms in 2-cup glass
measuring cup. Pour boiling water over the mushrooms to
fill the cup (a little less than 2 cups) and set aside.

Melt butter in a large Dutch oven over medium heat. Stir
in oil and onions, cover and cook, stirring
occasionally, until wilted, about 15 minutes. Turn heat
up to medium-high, season with salt and pepper and
continue cooking, covered, stirring occasionally, 15
minutes.

Add fennel and leeks, season again, and cook, covered,
stirring occasionally, 15 minutes.

Remove lid, increase heat to high and cook, stirring
frequently, until the vegetables are deeply browned,
about 5 minutes. Lower the heat if the buildup on the
bottom of the pot threatens to burn. Sprinkle with flour
and cook, stirring, 1 to 2 minutes.

Scoop the mushrooms out of their liquid, reserving
liquid and chop mushrooms finely. Add chopped mushrooms,
wine, thyme sprigs and bay leaf to the pot. Cook,
scraping the bottom of the pot with a wooden spoon,
until wine is mostly evaporated, 2 to 3 minutes. Add
reserved mushroom liquid to the pot, pouring the liquid
slowly and discarding the last few drops of liquid,
which may contain grit. Pour in the stock and
demi-glace, if using, and bring to a boil, scraping the
bottom of the pot to loosen any residue. Reduce to a
simmer, and cook uncovered until flavors meld, about 30
minutes. Discard thyme sprigs and bay leaf. Season to
taste with salt and pepper.

Meanwhile, set oven @ 375ºF/190ºC. Fit the toasted
bread on the surface of the soup in an even layer,
breaking them up as needed to cover the surface.
Sprinkle with the Gruyère and Parmesan. Set the Dutch
oven on a baking sheet and bake in the middle of the
oven until the cheese is bubbling, 15 to 20 minutes.
Heat oven to broil and continue cooking until cheese is
melted and golden brown, 1 to 2 minutes. Serve
immediately.

By: Susan Spungen

Yield: 6 servings

UDD NOTES: You can use fresh mushrooms instead of dried
and toast the bread rounds with cheese separately, so
the soup didn't get soggy bread in it.

Red wine works (I had Sangiovese di Toscana at hand).

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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