Over the years, I have made French onion soups or mushroom soups, but never the two have been combined. This recipe, inspired by Rachel Ray, is a true classic. It comes together quite fast and is not one of those many hour French onion soups. Surprisingly, it has a great flavor and is super tasty. I certainly would recommend this one, even for beginner home cooks.
Gather these ingredients: 1 red onion, 2 white onions, 1 small box white mushrooms, sliced and cleaned, dried thyme, salt and pepper, 1/2 cup red wine and shredded Swiss cheese.
Saute the sliced onions with a couple of tablespoons of olive oil, thyme, salt and pepper to taste. I used my Staub pot for another one-pot meal. Once the onions are slightly browned, add the sliced mushrooms. Brown and add 4 cups beef broth, 1/2 cup red wine and continue to heat. Simmer on low until ready to serve. Freezes well too.
Serve with crusty bread topped with melted Swiss cheese under the broiler, or just top the bowls with some shredded cheese, or just serve with crusty bread. A side salad would also be delicious. Easy to make, serve and enjoy !