Uses: Le Creuset 2-Quart Enameled Cast-Iron Heart Oven
4 Tbsp unsalted butter
2 large yellow onions, thinly sliced
8 oz wild mushrooms, sliced
3/4 cup dry white wine
2 Tbsp cognac
1 cup chicken stock
2 cups beef stock
4 sprigs fresh thyme
Salt and black pepper, to taste
4 slices sourdough bread
1 Tbsp olive oil
1 cup Gruyere cheese, shredded
Preheat the oven to 400°F.
Melt the butter in the heart oven over medium-low heat. Add the onions and cook, stirring occasionally, until they begin to become translucent, about 10 minutes. Add mushrooms and cook an additional 5 minutes. Cover the dish with the lid, but leave it slightly cracked. Roast in the oven for 1 hour, stirring once or twice to avoid burning.
Place the heart oven over medium-high heat. Add the wine and cognac, then bring to a boil. Let simmer 8 to 10 minutes, until the wine has reduced slightly. Add chicken stock, beef stock, thyme sprigs, salt, and pepper. Let simmer 30 minutes. Discard the thyme stems.
Ladle the soup into oven-proof ramekins or soup bowls. Brush bread slices with olive oil and broil on low until golden brown. Place a slice of bread on top of each ramekin. Sprinkle cheese on top of each. Transfer the ramekins to a baking sheet and place under the broiler until the cheese is golden and melted. Serve immediately.
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