French Onion and Mushroom Soup with Bourbon and Swiss Cheese Recipe | James Beard Foundation
French Onion and Mushroom Soup with Bourbon and Swiss Cheese For this delicious take on French onion soup, J. J.
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Cooking tools:
- Pot
- Measuring cup
- Long match
- Pan with high sides
- Wooden spoon
- Cutting board
- Chef's knife
- Saucepan
- Whisk
- Ladle
- Baguette slicing knife
- Toaster
- Oven
- Soup crock
- Ramekin
- Grater
- Measuring spoon
- Kitchen timer
- Stove
- Mixing bowl
- Spatula
Ingredients
- 4 tablespoons olive oil, divided
- 1 red onion, thinly sliced
- 1 yellow onion, thinly sliced
- 4 tablespoons butter, divided
- 1 1/2 pounds mixed mushrooms, such as portabella, oyster, white, and crimini
- 1/4 cup dry sherry
- Salt
- pepper
- 1 teaspoon finely chopped shallots
- 1/2 teaspoon chopped garlic
- 1/2 cup bourbon
- 5 cups beef broth
- 2 teaspoons chopped fresh thyme leaves, plus extra for serving
- 2 tablespoons flour
- 6 slices baguette, toasted
- 6 slices Swiss cheese
- 1/4 cup shredded Parmesan cheese
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