Ingredients

• 10 g dried porcini or boletus mushrooms
• 1 cup boiling water
• 500 g onions
• 1.5 tablespoons butter
• 1.5 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 125 ml dry white wine
• 1 liter broth (chicken, vegetable, or meat broth)
• baguette
• 150 g grated cheese
• parsley sprigs

Preparation

1. Pour the dried mushrooms with boiling water and set aside. Peel the onion, split lengthwise in half, and slice lengthwise into strips.
2. In a large and wide pot, melt the butter with the olive oil. Add the onion and fry over medium heat for about 25 minutes, stirring often with a wooden spoon, until the onion is caramelized (soft and lightly brown). Add the thyme during frying.
3. Increase the heat, pour in the wine, and scrape up the brown bits from the bottom of the pot. Cook for about 2 minutes, then add hot broth, the soaked mushrooms with their soaking water, and cook over low heat covered for about 25 minutes (if you have it, also add cooked carrot from the broth cut into slices). During cooking, season with salt and freshly ground black pepper.
4. Serve the onion soup with cheese croutons from baguette (slice the baguette, sprinkle with grated cheese, and broil in the oven until browned, about 3 minutes) and parsley sprigs.