EmerilVOL's French Onion Soup

[EmerilVOL]

This is my version of the classic French Onion Soup done by many restaurants over the years

2 Large Sweet Onions (Vidalia preferred)
2 Tablespoons of Olive Oil (divided)
8 Cups of Beef Broth
8 ounces of Baby Portabella Mushrooms
Salt
Pepper (fresh ground)
Slices of French Bread
Swiss Cheese Slices

Heat a saute skillet on medium high heat and then add in the onions with 1 Tablespoon of the olive oil and let the onions sear till they are translucent and are beginning to get a nice caramel look on the outside of the onion.  In a second skillet place the second tablespoon of olive oil and add in the baby portabella mushrooms and cook till the mushrooms are a golden color.  Add the mushrooms and oil into the skillet with the onions which should be well carmaelized at this time (after about 20 minutes).  Add in 1/2 cup of the broth to the skillet and deglace the pan and make sure to scrape up any bits of onion or mushroom clinging to the bottom of the skillet.  Let the mixture simmer until about 1/4 cup of the broth remains.  Pour the onions, mushrooms, and broth into a stock pot and add the remaining 7 1/2 cups of broth to the mixture.  Simmer over a medium heat till the broth is bubbling.  Should take about ten minutes or so. 

Take 4 soup bowls with handles and ladle in some of the soup into the bowls (with the onions and mushrooms) and add on top a round of the french bread.  Then cover the french bread with a slice of the swiss cheese and put in the oven under the broiler (500 degrees) for about a minute or till the cheese is all bubbly. 

Great appetizer soup and the melted cheese and bread will be the reward of a fine soup.