French Onion Soup With Gruyère Toast

• 3 tablespoons olive oil, divided
• 2 medium onions, sliced
• 2 cups coarsely chopped mushrooms
• 1 cup dry white wine (we tested with Chardonnay)
• 3 (14 1/4-ounce) cans vegetable broth
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 3 medium onions, sliced
• 6 (1
• Butter or margarine
• 4 ounces Gruyere cheese, thinly sliced
• 1/4 teaspoon freshly ground pepper

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until hot. Add 2 sliced onions and mushrooms; cook 5 minutes, stirring often. Reduce heat to medium; cook 15 minutes or until onion is browned. Add wine, and simmer 2 minutes. Add broth and next 4 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes. Strain broth, discarding solids. Set broth aside.
2. Heat a large saucepan over medium heat until hot; add remaining 1 tablespoon oil. Add remaining 3 sliced onions, and saute 10 minutes or until tender. Add reserved broth; cover, reduce heat, and simmer 25 minutes.
3. Toast baguette slices. Butter each slice and top with cheese; place on a baking sheet. Broil 3" from heat just until cheese melts.
4. Ladle soup into 6 serving bowls, and top with Gruyere toast. Sprinkle with pepper. Serve hot.

olive oil, onions, mushrooms, white wine, vegetable broth, parsley, thyme, bay leaf, salt, onions, butter, gruyuere cheese, freshly ground pepper

Taken from www.myrecipes.com/recipe/french-onion-soup-with-gruyre-toast (may not work)