Savory Baked French Onion and Mushroom Delight
Immerse yourself in the rich and comforting flavors of this Savory Baked French Onion and Mushroom Delight. This recipe may require some patience, but the effort is minimal, allowing you to focus on preparing your main course while the aromatic soup simmers gently on the stove. The pièce de résistance is the delightful, crispy crust that blankets the soup—a perfect golden layer that creates an impressive presentation for your guests. As you break through the crust, the melted Swiss cheese weaves into the savory broth, enhancing each sip with creamy bliss. Ideal for chilly evenings or as a sophisticated starter for a dinner party, this soup promises to warm hearts and impress palates alike.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
olive oil
1 tablespoon
red onion
1 lb (thinly sliced (4 cups))
sweet onion
1 lb (thinly sliced (4 cups))
salt
1/4 teaspoon
mushrooms
1 cup (thinly sliced)
garlic
1 large clove (minced)
dry sherry
2 tablespoons
balsamic vinegar
1 tablespoon
Worcestershire sauce
1 tablespoon
beef broth
4 cups
bay leaf
1
black pepper
1/4 teaspoon (fresh ground)
unbaked pie crust
2 (9-inch, room temperature)
Swiss cheese
1 cup (grated)
Instructions
1
Begin by slicing the red and sweet onions in half lengthwise, then thinly slice them into half-moon shapes.
2
In a large pot, heat the olive oil over low heat. Add the sliced onions and sprinkle with salt. Cover the pot and let the onions sweat for about 15 minutes. Afterward, give the onions a gentle stir, re-cover, and sweat for an additional 15 minutes until they become translucent.
3
While the onions are cooking, thinly slice the mushrooms and mince the garlic. Preheat your oven to 375°F (190°C).
4
Prepare four ovenproof bowls: invert them onto the pie crust and cut out four large circles of dough, making them approximately 1 inch larger than the bowls. Don’t worry about perfect circles; rustic, jagged edges add to the charm!
5
Once the onions are ready, uncover the pot and increase the heat to medium. Stir the onions frequently for about 10 minutes until they start to brown lightly.
6
Add the sliced mushrooms, minced garlic, dry sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for at least 30 minutes, allowing the flavors to meld beautifully.
7
After simmering, remove the bay leaf. Distribute the soup evenly among the prepared bowls, then place a pie crust over each bowl without letting it touch the soup. Poke a small hole in the center of each crust for steam to escape.
8
Bake the bowls in the preheated oven for approximately 12 minutes, or until the crusts are just golden brown.
9
Remove the bowls from the oven and sprinkle each with grated Swiss cheese. Return to the oven and bake for an additional 3 minutes, or until the cheese has melted nicely.
10
Serve immediately, allowing guests to crack through the crunchy crust with their spoons, letting the melted cheese swirl into the soup for a deliciously rich experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Baked French Onion and Mushroom Delight?
It is a rich and comforting soup featuring caramelized onions and mushrooms, topped with a golden pie crust and melted Swiss cheese.
What types of onions are used in this recipe?
The recipe calls for 1 lb of red onions and 1 lb of sweet onions, both thinly sliced.
How long do the onions need to sweat?
The onions should sweat for a total of 30 minutes over low heat, stirring halfway through.
At what temperature should the oven be set?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How do I prepare the pie crust toppers?
Invert your ovenproof bowls onto the pie crust and cut circles approximately 1 inch larger than the bowls.
Do the pie crust circles need to be perfectly round?
No, rustic and jagged edges are encouraged as they add charm to the presentation.
What mushrooms are recommended?
The recipe specifies 1 cup of thinly sliced mushrooms.
What is the purpose of browning the onions after sweating?
Browning the onions for 10 minutes over medium heat develops a deeper color and richer flavor.
What liquids are used for the soup base?
The base consists of 2 tablespoons of dry sherry, 1 tablespoon of balsamic vinegar, 1 tablespoon of Worcestershire sauce, and 4 cups of beef broth.
How long should the soup simmer?
The soup should simmer for at least 30 minutes to allow the flavors to meld beautifully.
When should the bay leaf be removed?
Remove the bay leaf after the simmering process is complete and before serving.
How do I prevent steam from being trapped under the crust?
Poke a small hole in the center of each pie crust circle to allow steam to escape during baking.
How long do the crusts bake before adding cheese?
Bake the bowls with the crusts for approximately 12 minutes until they are golden brown.
What type of cheese is used for the topping?
The recipe uses 1 cup of grated Swiss cheese.
How long does the cheese take to melt in the oven?
After adding the Swiss cheese, bake for an additional 3 minutes until it has melted nicely.
Can the pie crust touch the soup?
No, you should place the pie crust over the bowl without letting it touch the liquid.
Is garlic used in this recipe?
Yes, one large clove of minced garlic is added to the soup.
How should the onions be sliced?
Slice the onions in half lengthwise first, and then into thin half-moon shapes.
What kind of oil is used for the onions?
The recipe uses 1 tablespoon of olive oil.
What is the total amount of onions required?
You will need 2 lbs of onions in total, which equates to about 8 cups when sliced.
How much beef broth is needed?
The recipe requires 4 cups of beef broth.
Is this recipe suitable for guests?
Yes, the crispy golden crust and melted cheese make for an impressive presentation for dinner parties.
What seasoning is added to the onions initially?
A 1/4 teaspoon of salt is sprinkled over the onions before sweating them.
Is black pepper used in the recipe?
Yes, 1/4 teaspoon of fresh ground black pepper is added with the broth.
Should the pie crust be cold?
The recipe recommends using room temperature unbaked pie crusts.
How many servings does this recipe provide?
The recipe is designed to be distributed among four ovenproof bowls.
What heat level is used to bring the soup to a boil?
Use medium heat to bring the mixture to a boil before reducing it to a simmer.
How is the dish served?
Serve immediately so guests can crack through the crunchy crust and swirl the cheese into the broth.
What is the primary texture of the crust?
The crust is designed to be crunchy and golden brown.
Does this soup contain vinegar?
Yes, it includes 1 tablespoon of balsamic vinegar for acidity and depth.