Caramelized Onion and Mushroom Soup
- 2 Tbs. olive oil
- 4 large onions, thinly sliced
- 4 C. sliced button mushrooms
- 2 Tbs. brown sugar
- 32 oz. low-sodium organic beef broth
- 2 cloves garlic, minced
- 1 Tbs. thyme, minced
- 1/4 C. red wine
- 6 Tbs. Parmesan cheese, shredded
- 6 Tbs. parsley, chopped
Heat oil over medium to low heat in a large non-stick skillet. Add onions and sprinkle with brown sugar. Cook for one hour, stirring every 15 minutes to keep from burning. You want the onions to sit and cook. You don't want to keep stirring them, or they won't caramelize.
When the onions are nice and golden brown, move them to a large Dutch oven and place it over medium high heat. Add the remaining ingredients, except Parmesan cheese and parsley. Simmer for 30 minutes to blend flavors.
Serve topped with Parmesan cheese and parsley.
Shared by Kristi Rimkus of http://www.motherrimmy.com.