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French Onion & Mushroom SoupServes: 6Prep time: 15 MinsCook time: 90 Mins
4 Tbsp butter
1.5 kgs white onions, sliced ±3mm thick
100ml sherry (optional)
1 Tbsp flour
1 tsp dried thyme
250g Denny Brown Mushrooms, sliced
5 packs Denny Beef Stock
12 slices baguette, lightly toasted
120g grated Gruyère cheese / cheese of choice
Chopped chives, for serving
Salt and pepper, to taste
Melt butter in a large Dutch oven over medium high heat.
Add onions and a pinch of salt.
Cook, stirring occasionally, until softened.
Reduce the heat to medium and cook, stirring frequently, until onions are a very rich golden brown and deeply caramelised.
This will take around 45 minutes to an hour. Do not rush this step.
Once onions are well caramelised, pour in the sherry.
Deglaze any brown bits off the bottom of the pan.
Sprinkle over the flour and thyme and stir to distribute evenly.
Add the Denny Brown Mushrooms.
Pour in the concentrated Denny Beef Stock along with the 900ml of water.
Bring to a simmer and cook for 15 minutes.
Taste to adjust seasoning.
Preheat oven on grill.
Arrange individual ovenproof soup casseroles / ramekins on a baking tray.
Ladle soup into dishes, and top with baguette slices.
Sprinkle all the bread generously with grated cheese.
Grill for a minute or two until the cheese melts and gets golden brown around the edges.
Sprinkle each dish with some freshly chopped chives and serve immediately.