Onion Soup with Morels and Cheese Croutons

Onion soup is nourishing, aromatic, appetizing ... This feast of the belly can be decorated with more mushroom notes by adding morels to it.

Ingredients

• morels - 4-5 pieces
• large bulbs - 4 pcs.
• sherry - 1/2 cup
• white bread - 4 pieces
• Gruyere cheese - 100 g
• butter - 4 tablespoons
• sugar - 2 tablespoons
• ground cloves - a pinch
• ground nutmeg - a pinch
• salt

Directions

1. Rinse the morels with running water for at least 10 minutes. Chop coarsely. Pour 1 glass of cold water, add salt and cloves. Bring to a boil, cook over low heat for 5 minutes, remove from heat.
2. Cut the onion into half rings, fry in oil in a heavy-bottomed saucepan over low heat, stirring occasionally, for 15 minutes.
3. Add sugar, fry for another 10 minutes. Pour in the sherry and cook until the smell of alcohol disappears. Add chicken broth, bring to a boil, cook covered over low heat for 30 minutes.
4. Then pour in the contents of the pan with the mushrooms, taking out a few morels for the croutons with a slotted spoon. Add nutmeg and salt, bring to a boil and remove from heat.
5. Toast the bread in a toaster until golden brown, cut out round croutons, sprinkle with cheese, put morels on top and put in an oven preheated to 180 ° C for 4–5 minutes. Pour the soup into 4 portions. Serve with hot croutons.