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!

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