French Onion Soup

8 Onions – Sliced about ¼ to ½ inch thick

4 oz Crimini Mushrooms – Chopped

4 tbsp Butter

4 tbsp Extra Virgin Olive Oil (EVOO)

5 Cloves of Garlic – Chopped

1 tsp Rosemary – Finely chopped

1 tsp Thyme – Finely chopped

4 tbsp Flour

¼ Cup Marsala Wine

½ Cup Red Wine

1 tsp Salt

1 tsp Pepper

6 Cups Beef Stock

Baguette

1 Garlic Clove

½ lb Smoked Gouda - Shredded

½ lb Smoked Provolone - Shredded

Melt butter and evoo in a pot over low/med heat.  Add onions and stir occasionally w/ lid slightly cracked.  Cook the onions until they are soft and have some color on them.  Usually takes about 30-40 minutes.  Add in mushrooms, rosemary and thyme.  Spoon in the flour and mix thoroughly.  Cook about 2-3 minutes to cook out the raw flour taste.  Add marsala wine (if you don’t have it, just bump up the red wine), red wine, salt and pepper.  Cook until almost all of the alcohol has been evaporated.  Add beef stock and simmer about 30 minutes w/ lid slightly cracked.  Season to taste.

Slice baguette on an angle about 1 inch thick.  Drizzle w/ evoo and place in oven at about 500 degrees for about 5 minutes or until golden.  Remove and scrape the garlic clove over the bread (similar to grating it).

Ladle the soup into oven proof bowls or cups, place a baguette slice on top and then top w/ the shredded cheese.  Place back in oven and cook for another 5 or so minutes or until the cheese is all browned and bubbly.