Soup:
1 T. olive oil
8 C. vertically sliced yellow onion (about 2 lbs)
5 C. Shiitake mushroom caps, sliced (about 10 oz whole)
4 garlic cloves, minced
2 thyme sprigs
1/2 C. dry white wine
1 (14-oz) can chicken broth
1 (14-oz) can beef broth
1/2 t. salt
1/2 t. black pepper
Toasts:
12 (1/2-in thick) slices French bread baguette, toasted
1/4 C. (1 oz) Gruyere cheese, grated
1/4 C. (1 oz) crumbled Gorgonaola
1/2 t. fresh thyme, finely chopped
To prepare soup, heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally.
Increase heat to medium. Add mushrooms to pan; cook 10 minutes or until mushrooms are tender, stirring frequently. Stir in garlic and thyme sprigs; cook 2 minutes, stirring frequently. Increase heat to medium-high. Add wine to pan; cook 2 minutes or until most of the liquid evaporates. Add broths to pan; bring to a simmer. Reduce heat, and simmer 45 minutes. Stir in salt and pepper. Discard thyme sprigs.
To prepare toasts, preheat broiler.
Arrange bread in a single layer on a baking sheet. Top each bread slice with 1 t. Gruyere and 1 t. Gorgonzola. Broil 2 minutes or until cheese melts Sprinkle chopped thyme over cheese. Ladle about 1 C. soup into bowls; top each serving with 2 toasts.
208 calories, 5.4g fat, 8.9g protein, 33.4g carbs, 3.9g fiber, 694mg sodium