Portobello Mushroom Onion Soup

• 5 cups thinly sliced halved onions
• 4 fresh thyme sprigs
• 3 tablespoons butter, divided
• 1-1/2 pounds sliced baby portobello mushrooms
• 3 tablespoons brandy, optional
• 3 garlic cloves, minced
• 8 cups vegetable broth
• 1 cup white wine or additional vegetable broth
• 1/4 teaspoon pepper
• 13 slices French bread (1/2 inch thick)
• 13 slices provolone cheese

1. In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl.
2. In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender.
3. Meanwhile, place French bread slices on a
4. ; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread.

onions, thyme, butter, baby portobello mushrooms, brandy, garlic, vegetable broth, white wine, pepper, bread, provolone cheese

Taken from www.tasteofhome.com/recipes/portobello-mushroom-onion-soup/ (may not work)