I have made this soup a couple times in the past but I have gone back and forth with what the exact ingredients are. With that being said, I am a strong believer in the notion that cooking is a go with the flow operation. I rarely follow a recipe exactly and that is usually when I make my best dishes. So I see recipes as guidelines not rules.
Ingredients: (some ingredients not pictured)
2 yellow onions
1 package of white button mushrooms roughly chopped (optional)
1 package of fancy mushrooms (oyster, crimini etc) roughly chopped (optional)
1 tbsp olive oil
1carton low sodium beef broth
½ cup of water
2 sprigs of fresh thyme roughly chopped
1tbsp oregano (dried or fresh)
1 tbsp onion powder
1 tbsp garlic powder
1 bay leaf
Ground black pepper
Salt to taste
Bread slices (French bread-optional)
Parmesan cheese (optional, but adds great flavor)
Gruyere cheese (may substitute Swiss; or, for stringier melted cheese use half shredded mozzarella)
Heat the olive oil in your big pot on low (I use my pasta pot) and add your chopped onions and cook for about 10 minutes until translucent.
Add your mushrooms and cook until medium tender- about 6 minutes
Add your fresh thyme and cook for about 3 minutes just until fragrant
You can now add your broth and bay leaf
I let my soup simmer on low heat for 30 minutes- this way all the good flavors mix together and become super delicious.
Once your soup has simmered season with salt and pepper to taste
Now you can individually serve and place your bread and cheese on top and broil in the oven to melt your cheese like you would traditionally with French onion soup. We actually just ate ours straight up and it was delicious!