French Onion Soup with a Mushroom Twist

Potter Swanky Devil Syrah
Molly’s Italian Blend

1. Slice the onions and shallot

2. Sauté the mix with 2 tablespoons of butter over low heat
3. Season with plenty of Molly’s Italian blend

4. Add 1 tablespoon of honey
5. Let the onions caramelize slowly for about 20 minutes

6. Dice and sauté the mushrooms with 2 tablespoons of butter and plenty of Molly’s Italian Blend

7. Once golden, deglaze the pan with the wine

8. Add 4 cups of beef stock and 1 cup of wine into the pot with the onions
9. Dice the thyme, rosemary, parsley, and bay leaves and stir into the mixture
10. Bring to a boil for 15 minutes

11. Add the mushrooms and simmer for another 10 minutes

12. Cube the bread and get your bowls ready

13. Ladle the soup into the bowls
14. Top with the cubed bread and heavily cover with the shredded cheese

15. Place under the broiler until the cheese is melted and golden

16. Serve immediately, but be careful of the hot bowls!

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