Ingredients

serves 4

　　4 tablespoons (1/2 stick) butter

　　2 tablespoons EVOO (extra-virgin olive oil)

　　3 large onions, thinly sliced

　　1 bay leaf, fresh or dried

　　1 1/2 teaspoons dried thyme, 1/2 palmful

　　Salt and pepper

　　1 quart beef or chicken stock

　　1 ounce mixed dried wild mushrooms or porcini mushrooms

　　1/3 to 1/2 cup dry sherry or dry white wine (eyeball it)

　　4 thick slices crusty bread

　　1 large garlic clove

　　1/2 pound Gruyère cheese, shredded

　　

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.

　　Rachael Ray's Look + Cook