French Onion (...and Mushroom?) Soup

This wonderful soup is a slight variation on French onion soup. Hearty and filling, it's perfect as an appetizer or as a meal in itself. In a move I'm sure has many a die- hard Frenchman turning in his grave, I have used Crimini mushrooms to fill out the flavor because I like their buttery overtone, which compensates for my using concentrated bouillon rather than made-from-scratch stock.

To have:

• 1 pot
  stove and grill

To get:

• 1 Vidalia onion, sliced very thin (may substitute with a large yellow onion)
  1 1/2 cups thinly sliced Crimini mushrooms

  2 teaspoons butter

  1 teaspoon plain flour

  1 teaspoon sugar

  4 cups water

  5 beef bouillon cubes (I recommend the reduced sodium variety.)

  2 tablespoons Worcestershire sauce

  1/4 teaspoon ground black pepper

  4 thick slices French bread

  1 cup grated Gruyere cheese

To do:

1. Slowly brown onions in butter. Add sugar and mushrooms, and cook until onions appear golden brown.
2. Add flour, stirring constantly for one minute.
3. Add water and bouillon cubes. Simmer for at least 20 minutes on medium heat, stirring occasionally. (Leaving the soup for a longer time, on a warm stove, more fully develops the flavor of the ingredients.)
4. Ladle soup into bowls.* Place a slice of French bread in each, topping with Gruyère.
5. Place under a hot broiler until cheese has melted and browned lightly.