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Categories:Viewed: 115 - Published at: 7 years ago
Ingredients
- 3 Tablespoons Butter, Divided
- 1-1/2 pound Onions, Halved, Thinly Sliced
- 4 sprigs Fresh Thyme
- 1-1/2 pound Portobello Mushrooms, Stemmed, Halved And Cut Into 1/4-inch Strips
- 3 Tablespoons Brandy
- 3 cloves Garlic, Minced
- 8 cups Beef Broth
- 1 cup Dry White Wine
- Salt And Pepper, to taste
Method
- Melt 1 tablespoon butter in a large heavy pot over high heat. Add the onions and thyme. Saute for 8 minutes or until the onions begin to soften. Reduce the heat to low. Cook for 20 minutes or until the onions are caramelized, stirring occasionally. Remove to a medium bowl; set aside.
- Melt the remaining 2 tablespoons butter in the same pot over medium-high heat. Add the mushrooms. Saute for about 12 minutes or until tender. Add the brandy and garlic. Stir for 20 seconds. Stir in the caramelized onion mixture, beef broth and wine. Bring to a boil. Reduce the heat to low. Simmer for about 45 minutes or until the onions are very tender. Remove and discard the thyme. Season with salt and pepper. Serve warm.
- Note: For a hearty main-dish soup, stir in leftover steak.
