French Onion Soup With Mushrooms And Prime Rib Recipes

FRENCH ONION SOUP WITH MUSHROOMS AND PRIME RIB

Steps:

• Cut ends off of the onions and slice in half. Peel off the the papery outer layer. Thinly slice all the onions. You can leave the onions whole and slice them, but I find it much easier to fit the onions on my spoon when I'm eating if they've been halved first. Over med high heat heat the butter and olive oil in a large dutch oven or heavy bottomed pot. You may use olive oil only, I like the flavor that the butter adds. Add the onions and cook until carmelized. Note: don't stir too often, it's tempting, but don't. When the onions are nice and carmelized (about 10 minutes) add the mushrooms and cook for another 3-5 minutes. Add the diced prime rib and cook for about another minute. Slowly add the first can of consomme, stirring and scraping the bottom of the pot, so that you release all the tasty stuff that sticks to the bottom of the pan. Next add the remaining two cans of the consomme. Turn the heat down to low. Time for thyme, you can either strip the leaves off and chop or for the lazy folks like me, I just tied butcher string around the sprigs, dropped them into the soup and tied the string to the handle so I could fish them out later with ease. Simmer for another 15 to 20 minutes. Add black pepper and the fresh parsley. To Serve: Ladel into individual oven safe bowls. Top each serving with two slices of the baguette, then grate the parm onto the top. Place under the broiler until the cheese is hot and bubbly and starts to brown.

FRENCH ONION SOUP STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

VEGETARIAN FRENCH ONION SOUP WITH MUSHROOMS

Steps:

• Melt butter in a medium pot over medium-high heat. Add onions, chopped scallions, thyme sprigs, and bay leaf. Cook, stirring frequently and gradually lowering heat to prevent scorching, until onions are soft and golden brown, about 20 minutes. Stir in mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping browned bits from bottom of pan, until mushrooms have released most of their moisture, about 15 minutes. Stir in 4 cups water and bring to a boil; reduce heat and simmer 5 minutes. Discard thyme sprigs and bay leaf; season with salt and pepper.
• Preheat broiler with rack 6 inches from heating element. Divide soup among 4 ovenproof bowls. Top each with a bread slice; sprinkle with cheese. Broil until cheese is melted and golden brown in spots, 2 to 3 minutes. Sprinkle with thyme leaves and scallion tops.