Onion Mushroom Soup With Cheese Croutes

• 2 tablespoons butter
• 5 cups thinly sliced onions (about 2 large)
• 1 large clove garlic, sliced
• 2 teaspoons packed brown sugar
• 14 teaspoon dried thyme
• 1 bay leaf
• 2 cups thinly sliced small mushrooms
• 12 teaspoon salt
• 12 teaspoon pepper
• 13 cup dry sherry or 13 cup wine
• 4 cups sodium-reduced beef broth or 4 cups vegetable broth
• 1 cup shredded swiss-style cheese
• 4 slices baguette

1. In large saucepan, melt butter over medium heat; cook onions, garlic, sugar, thyme and bay leaf, stirring occasionally, until onions are very soft and starting to brown, about 20 minutes.
2. Add mushrooms, salt and pepper; cook, stirring, until well browned, about 10 minutes.
3. Add sherry; cook, scraping up browned bits, until no liquid remains.
4. Add broth and 1/2 cup (125 mL) water; bring to boil.
5. Reduce heat, cover and simmer for 10 minutes.
6. Discard bay leaf.
7. Meanwhile, sprinkle cheese over bread slices; broil on baking sheet until golden, about 3 minutes.
8. Ladle soup into bowls; top with croutes.

butter, onions, clove garlic, brown sugar, thyme, bay leaf, mushrooms, salt, pepper, sherry, beef broth, cheese, baguette

Taken from www.food.com/recipe/onion-mushroom-soup-with-cheese-croutes-445433 (may not work)