| Comment:
Eating this soup, it would be easy to imagine yourself at an outdoor
bistro in Paris, yet it works just as well as a post-parade pick-me-up
on Bourbon Street.
Ingredients for Soup:
1½ pounds onions, halved and thinly sliced (about 5 cups)
1½ pounds portabella mushrooms, stemmed, halved and cut into
¼-inch strips
4 tbsps butter
4 sprigs thyme
1 tbsp sugar
3 tbsps Cognac or brandy
¼ cup minced garlic
4 cups beef broth
4 cups vegetable broth
¼ cup sherry
salt and cracked black pepper to taste
Method:
In a large, heavy-bottomed soup pot, melt 1 tablespoon butter over
high heat. Sauté onions, thyme and sugar 10 minutes or until
onions begin to soften. Reduce to low; cook 20 minutes or until
onions are caramelized, stirring occasionally. Transfer onion mixture
to a medium bowl and set aside. Melt remaining butter in same pot
over medium-high heat. Add mushrooms, and sauté 15 minutes
or until soft. Blend in Cognac and garlic, and stir an additional
30 seconds. Stir in onion mixture, beef broth, vegetable broth and
sherry. Bring to a boil. Reduce heat to low. Simmer 45 minutes or
until onions are tender. Discard thyme sprigs. Season with salt
and pepper.
Ingredients for Croutons:
1 loaf French bread, sliced 1-inch thick
8 ounces soft fresh goat cheese, room temperature
Method:
Preheat broiler. Place cut croutons on large baking sheet. Spread
goat cheese on croutons. Broil 30 seconds or until cheese begins
to brown. Serve with soup.
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