Wild Mushroom Soup
Caramelized Cipollini Onions
I highly recommend making this soup the day before you plan to serve it. Day-old soup always tastes better since the flavors have a chance to fully develop.
Serves 6 / Prep Time: / Total Time:
- Heat a large stockpot over high heat. Add the onions to the dry pan and stir vigorously. As soon as the onions begin to brown, reduce the heat to low and cook, stirring constantly, for 5 minutes. Continue to cook the onions over low heat until dark golden brown in color, about 30 minutes more, stirring occasionally.
- Preheat the oven to 400°F.
- Toss the mushrooms, thyme, and oil together in a bowl. Spread on a rimmed baking tray and roast in the oven until the mushrooms are golden brown, 15 to 20 minutes. Transfer to the pot with the onions. Add the broth, bay leaf, salt, and pepper, bring to a simmer and cook, partially covered, for 2 hours.
- Taste the soup and add more salt and pepper if desired. Ladle into serving bowls and garnish with Parmesan shavings.