French onion soup with morels
This dish can be served as a side dish with almost everything (vegetables, meat, seafood, etc.) or as a sauce over pastas (with fresh pastas, it’s even better!).
Serves 4 persons
34g of dried morels
50g of butter
1 Tbsp of olive oil
3 medium onions
6 cups of beef stock (or chicken stock)
5 Tbsp of sherry or madeira wine
4 slices of french Bread
75g of gruyere cheese (or french “Comté” or old cheddar)
2 Tbsp of chopped fresh parsley
salt & pepper
Step 1: Rehydrating the “Morel powder”
Cover the dried morels with 2 cups of warm stock and soak them for 10 - 15 minutes.
Strain them, and keep the reconstitution liquid.
Prepare 4 other cups of stock. Reserve.
Step 2: Browned the onion & cook the soup
Melt the butter and the olive oil in a large frying pan.
Add the previously chopped onions.
Cook for 10 - 15 minutes until the onions have a rich brown color.
Transfer the browned onions to a large saucepan, cover with stock.
Add the Sherry wine (or Madeira), the morels, and a pinch of salt & pepper.
Simmer for 20 minutes.
TIP! Instead of serving the soup straight after cooking it, wait 12h to 24h before serving it: the taste will be really enhanced after a day!
Step 3: Prepare your bread
Preheat the grill to a moderate temperature and toast the French bread on both sides.
Spread one side with butter and heap with grated cheese.
Grill the cheese-topped toast. Slice it.
Place one slice in each warmed soup bowl and ladle the hot soup over.
Scatter with chopped parsley just before serving!
Final step: EAT AND ENJOY!