French onion soup topped with cheddar cheese toast


  • 2 cups shredded Queen Bee Porcini
  • 1 tbsp olive oil
  • 3 small onions, thinly sliced
  • 2 shallots, thinly sliced
  • 1 tsp sugar
  • 1 tbsp garlic
  • 3 tbsp chopped thyme
  • 1 package sliced mushrooms
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ cup red wine
  • 2 tbsp beef bouillon 
  • 2 tbsp Worcestershire sauce 
  • 2x 32oz beef broth 
  • 2 tbsp balsamic vinegar
  • Sliced baguette


  1. In a large saucepan over medium heat add oil, onions, and sugar. Sauté for two minutes. Turn down heat to low and cook onions until brown and caramelized.
  2. Add garlic, thyme, mushrooms, salt & pepper, garlic and onion powders. Cook until mushrooms are tender.
  3. Add red wine through the broth and simmer for 10-15 minutes or until all veggies are tender. Turn off heat and add balsamic vinegar.
  4. Sprinkle cheese on baguette and place under broiler until cheese is melted. Place the baguette on top of soup. Enjoy.