French Onion & Mushroom Soup!

Ingredients:

• 4 tbsp butter
• 2 tbsp EVOO
• 3 large onions, chopped
• 1.5 tsp dried thyme
• Salt and pepper
• 1 quart beef or chicken stock (I used half beef and half veggie stock)
• 1 ounce mushrooms, chopped
• 1/2 cup dry sherry or dry white wine
• 4 thick slices of crusty bread
• 1 large garlic clove
• 1/2 pound Gruyere cheese, grated

What to do:

1.  In soup pot, melt butter and EVOO over medium high heat. Add the onions, bay leaf, and thyme, then season with salt and pepper. Cook for 25 minutes. 
2. Meanwhile, in a large saucepan bring the stock, mushrooms, and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. 
3. Preheat the broiler. Pour the sherry into the onion mixture and cook over medium heat, stir in the mushrooms and the hot stock.
4. Toast the bread under the broiler, rub with garlic and cover with cheese. Broil until cheese is melted and browned, 2 to 3 minutes. 
5. Discard the bay leaf. Ladle the soup into bowls and top with the toasts.