French Onion & Wild Mushroom Soup

• 4 tablespoons (1/2 stick) butter
• 2 tablespoons EVOO (extra-virgin olive oil)
• 3 large onions, thinly sliced
• 1 bay leaf, fresh or dried
• 1 1/2 teaspoons dried thyme, 1/2 palmful
• Salt and pepper
• 1 quart beef or chicken stock
• 1 ounce mixed dried wild mushrooms or porcini mushrooms
• 1/3 to 1/2 cup dry sherry or dry white wine (eyeball it)
• 4 thick slices crusty bread
• 1 large garlic clove
• 1/2 pound Gruyere cheese, shredded

1. In a heavy soup pot, melt the butter in the EVOO over medium-high heat.
2. Add the onions, bay leaf, and thyme, then season with salt and pepper.
3. Cook for 25 minutes, or until the onions are softened and browned.
4. Meanwhile, in a large saucepan, bring the stock, dried mushrooms, and 2 cups water to a boil.
5. Lower the heat and simmer for 15 minutes.
6. Using a slotted spoon, transfer the mushrooms to a work surface, then chop.
7. Preheat the broiler.
8. Pour the sherry into the onion mixture and cook over medium heat, scraping up any browned bits.
9. Stir in the mushrooms and the hot stock.
10. Toast the bread under the broiler, rub with the garlic, and cover with the cheese.
11. Broil until the cheese is melted and browned, 2 to 3 minutes.
12. Discard the bay leaf.
13. Ladle the soup into bowls and top with the toasts.

butter, evoo, onions, bay leaf, thyme, salt, beef, mushrooms, sherry, crusty bread, garlic, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/french-onion-wild-mushroom-soup-377386 (may not work)