Caramelized Onion and Shiitake Soup With Gruyere-Blue Cheese

• SOUP
• olive oil↗1 tablespoon
• sliced yellow onions (about 2 lbs)8 cups
• sliced shiitake mushroom caps (about 10 oz whole mushrooms)5 cups
• garlic cloves, minced↗4
• fresh thyme sprigs↗2
• dry white wine↗1⁄2 cup
• reduced-sodium fat-free chicken broth↗1 (14 ounce) can
• fat-free less-sodium beef broth↗1 (14 ounce) can
• salt↗1⁄2 teaspoon
• fresh ground pepper↗1⁄2 teaspoon
• TOASTS
• slices French baguettes, cut 1/2 in thick toasted↗12
• grated gruyere cheese1⁄4 cup
• crumbled gorgonzola1⁄4 cup
• teaspoon finely chopped fresh thyme1⁄2

Step-by-step instructions

1. 1

   SOUP: Heat oil in a large Dutch oven over medium heat. Add onion and sauté 15 minutes or until almost tender, stirring frequently. Reduce heat and cook 40 minutes or until onions are a deep golden brown. Stir occasionally.

2. 2

   Increase heat to medium, add mushrooms, and cook 10 minutes or until they are tender. Stir frequently. Stir in garlic and thyme sprigs and cook for 2 minutes. Increase heat to medium-high and add wine to pan. Cook 2 minutes or until most of the liquid has evaporated. Add both cans of broth to pan and bring to a simmer. Reduce heat and simmer 45 minutes. Stir in salt & pepper and discard thyme sprigs.

3. 3

   TOASTS: Preheat broiler. Arrange bread in a single layer on a baking sheet. Top each piece with 1 tsp Gruyère and 1 tsp Gorgonzola. Broil 2 minutes or until cheese has melted. Sprinkle a little chopped thyme over each piece of toast.

4. 4

   TO SERVE: Ladle about 1 cup of soup into each of 6 bowls and top each serving with 2 pieces of toast.