French onion soup with mushrooms

Old in new - French onion soup in a new variation. The addition of mushrooms and blue cheese will add an unforgettable taste to the classic onion soup. Caramelized onions and mushrooms fried in butter with the addition of cream will make the soup tender. Beef broth will add richness and rich aroma to the dish. And baked croutons with unique Gruyere cheese will finally add French charm to the classic soup

Ingredients

• 2 tbsp. l. (30 gr.) Butter 1 tbsp. (90 gr.) Chopped mixed mushrooms (champignons, shiitake, oyster mushrooms) 1 tbsp. (130 g) thinly sliced ​​onions 1 tbsp l. flour 2 tbsp. l. 35% cream 2 tbsp. (500 ml.) Beef broth
• To make croutons: 4 slices (1 cm thick) French baguette 1/2 cup (85 g) grated Gruyère cheese 2 tbsp. l. crushed blue cheese 1 tbsp. l. chopped fresh green onions

Directions

1. Melt the butter over medium heat in a saucepan, add the onion, mushrooms, fry for 10-12 minutes, until caramelized. Finally add flour, slowly stirring in the cream. Increase the heat a little, add the beef broth and bring the whole mass to a boil. Then, reducing the heat, cook at a low boil for 20 minutes, stirring occasionally.
2. Preheat the grill in the oven. Toast the bread slices lightly in the oven and set aside.
3. Pour the puree onion soup into ceramic bowls, placing 2 slices of toasted bread on top. Sprinkle with Gruyeres and moldy cheeses and bake in the oven for 2 minutes until the cheese is melted. Serve hot, sprinkle with fresh green onions on top.