Subj : 6/27 National Onion Day 4
To   : All
From : Dave Drum
Date : Thu Jun 26 2025 15:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pot French Onion Soup w/Porcini Mushrooms
 Categories: Vegetables, Mushrooms, Breads, Cheese, Wine
      Yield: 6 servings
 
      1 oz Dried porcini mushrooms
      4 tb Unsalted butter
      2 tb Olive oil
      4 lg Yellow onions; halved, in
           - 1/4" slices
           Salt & black pepper
      1 lg Fennel bulb; trimmed, halved
           - lengthwise, thin sliced
           - across
      2 sm Leeks; trimmed, halved
           - lengthwise, thin sliced
           - across
      2 tb All-purpose flour
      1 c  Dry white wine
      2 lg Fresh thyme sprigs
      1    Bay leaf
      2 qt Beef or chicken stock
      2 tb Veal, beef or chicken
           - demi-glace *
      6 sl (3/4") sourdough, peasant or
           - other good-quality bread;
           - toasted
  1 1/2 c  Grated Gruyère
    3/4 c  Grated Parmesan
 
  * or stock comcentrate
  
  Bring a small saucepan with about 2 1/2 cups water to a
  boil over high and place mushrooms in 2-cup glass
  measuring cup. Pour boiling water over the mushrooms to
  fill the cup (a little less than 2 cups) and set aside.
  
  Melt butter in a large Dutch oven over medium heat. Stir
  in oil and onions, cover and cook, stirring
  occasionally, until wilted, about 15 minutes. Turn heat
  up to medium-high, season with salt and pepper and
  continue cooking, covered, stirring occasionally, 15
  minutes.
  
  Add fennel and leeks, season again, and cook, covered,
  stirring occasionally, 15 minutes.
  
  Remove lid, increase heat to high and cook, stirring
  frequently, until the vegetables are deeply browned,
  about 5 minutes. Lower the heat if the buildup on the
  bottom of the pot threatens to burn. Sprinkle with flour
  and cook, stirring, 1 to 2 minutes.
  
  Scoop the mushrooms out of their liquid, reserving
  liquid and chop mushrooms finely. Add chopped mushrooms,
  wine, thyme sprigs and bay leaf to the pot. Cook,
  scraping the bottom of the pot with a wooden spoon,
  until wine is mostly evaporated, 2 to 3 minutes. Add
  reserved mushroom liquid to the pot, pouring the liquid
  slowly and discarding the last few drops of liquid,
  which may contain grit. Pour in the stock and
  demi-glace, if using, and bring to a boil, scraping the
  bottom of the pot to loosen any residue. Reduce to a
  simmer, and cook uncovered until flavors meld, about 30
  minutes. Discard thyme sprigs and bay leaf. Season to
  taste with salt and pepper.
  
  Meanwhile, set oven @ 375ºF/190ºC. Fit the toasted
  bread on the surface of the soup in an even layer,
  breaking them up as needed to cover the surface.
  Sprinkle with the Gruyère and Parmesan. Set the Dutch
  oven on a baking sheet and bake in the middle of the
  oven until the cheese is bubbling, 15 to 20 minutes.
  Heat oven to broil and continue cooking until cheese is
  melted and golden brown, 1 to 2 minutes. Serve
  immediately.
  
  By: Susan Spungen
  
  Yield: 6 servings
  
  UDD NOTES: You can use fresh mushrooms instead of dried
  and toast the bread rounds with cheese separately, so
  the soup didn't get soggy bread in it.
  
  Red wine works (I had Sangiovese di Toscana at hand).
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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