Wine & Cheese by TCC Recipes

Onion & Portobello Mushroom Soup with Tarentaise Cheese

3 tablespoons butter
1 1/2 pounds onions, halved, thinly sliced (about 5 cups)
4 fresh thyme sprigs
1 1/2 pounds portobello mushrooms, stemmed, caps halved and cut into 1/4-inch-thick strips
3 garlic cloves, minced
8 cups vegetable broth
1 1/2 cups dry white wine
12 1-inch-thick slices French-bread baguette
1/2 pound Tarentaise cheese, thinly sliced, room temperature (you can use a cheese plane to slice)

Melt 1 tablespoon butter in heavy large pot over high heat.
Add onions and thyme; sauté until onions begin to soften, about 10 minutes.
Transfer onion mixture to medium bowl.
Melt remaining 2 tablespoons butter in same pot over medium-high heat.
Add mushrooms; sauté until soft, about 12 minutes. Add garlic; stir 20 seconds.
Stir in onion mixture, then broth and wine. Bring to boil.
Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs.
Season soup with salt and pepper. Preheat broiler.
Ladle soup into 6 oven-safe bowls and place 2 baguette slices on top.
Top with 4 slices of Tarentaise and broil until cheese is melted and lightly browned.

Yields 6 servings
Pair with Maryhill Viognier, a fruity white wine or Liveli Passamante, an earthy red wine alternative!