Ingredients

• 3 T butter
• 1 1/2 lb onions, halved, thin slice
• 4 ea thyme sprigs
• 1 1/2 lb Portobello mushrooms, 1/4" slices
• 3 T Balsamic vinegar
• 3 cl garlic, minced
• 4 C beef broth
• 1 C dry white wine
• baguette slices, 1-in thick
• soft goat cheese, room temperature

Instructions

1. Sauté the onions in 1 T butter and thyme until beginning to soften, then reduce heat to low and cook until caramelized, stirring occasionally. Remove from heat.
2. Sauté the mushrooms in 2 T butter until soft, then add the vinegar, garlic, onions, broth and wine. Bring to a boil, then simmer until onions are very tender. Discard the thyme, and season to taste.
3. Spread the goat cheese on the baguette slices, then broil until the cheese begins to brown.
4. Plate the soup, top with the baguette slices, and serve.

Source: epicurious.com

Contributed by: Skip