RECIPE: Half & Half Onion Mushroom Soupwich

Do you know who wrote that, dear readers?  I did, last January.  Good to know some things never change, I guess, because here we are a year later and I feel exactly the same.  I have branched out a little bit - I now make Italian wedding soup occasionally, though the broth really is just a vehicle for the meatballs and orzo and spinach - but, like I said back in early 2012, it takes something really special to get me excited about whipping up soup from scratch.  And, to be honest, I didn't feel like I was seeing anything that got me going for more than a single meal.  There were bits from this recipe here that looked interesting and bits from that recipe there and bits from the other recipe over there... but then, before I knew it, I had created Betsy's Half & Half Onion Mushroom Soupwich!

This checks all the boxes for me: I have to take the time and energy to make it, which means I will eat it mindfully, and it's warm and comforting on cold days but I don't have to worry about finishing leftover soup for subsequent meals.  See, you make the soup as if it were normal French onion and you throw in some mushrooms too because they're amazing so why wouldn't you include them, but you cut back a bit on the liquid so that you don't have any remaining in the pot after you've served everyone.  That way, you have enough soup for four bowls' worth and enough innards (sorry, I know that's gross, but you know what I mean) left over for the next day's sandwiches!  Here's that you need:

2 lbs yellow onions, sliced
4 tbs butter
1/4 tsp sugar (omit if using sweet onions)
3 tbs flour
1 clove garlic, minced (I used 1 tbs pre-minced)
1/2 c white wine
1 1/2 lbs mushrooms (I used baby bellas)
6 c beef stock (I used low-sodium; if you want to make this vegetarian, use mushroom stock)
1 tbs dried thyme
salt and pepper to taste
1 crusty loaf
4 c Gruyère, grated

Melt the butter in a Dutch oven over moderate-low heat, then add the onions, tossing to coat with the butter.  Reduce the heat to low, cover the pot, and let sit for 15 minutes.

After 15 minutes, add salt and sugar (if not using sweet onions) and mix well.  Raise the heat to medium and sauté for 40 minutes, stirring frequently.  Sprinkle in the flour, thyme, and garlic and stir for a few more minutes.  Then pour in the wine and the stock.  Add the mushrooms; stir well.  Bring the pot to a simmer and then partially cover it and leave, simmering, for 40 minutes.  Season to taste with salt and pepper.

Ladle the soup into four oven-proof bowls, making sure to take most of the liquid but leaving about 1/4 of the innards.  Cover each bowl with a slice of bread and heap the grated cheese on top.  Bake in an oven on a cookie sheet at 325º for 15 minutes.  Then serve and enjoy!

For lunch the next day, make a sandwich with the loaf, the cheese, and the leftover innards. Place on a baking sheet covered with tin foil and bake at 325º for 15 minutes.  Grab a bunch of napkins and enjoy!

(As always, apologies for these photos.  Food styling/photography is not my strong suit, but I had to share this with you!)