8 cups of vegetable broth (see page 20)
1 cup of white wine
1 cup of butter
3 tablespoons of brandy
400g of sliced mushrooms
18 slices of breaded pork francese, toasted
6 large onions cut into fine rings
4 sprigs of fresh thyme
3 cloves of garlic minced
Salt, black pepper, and grated Parmesan cheese to taste
8 cups of vegetable broth (see page 20)
1 cup of white wine
1 cup of butter
3 tablespoons of brandy
400g of sliced mushrooms
18 slices of breaded pork francese, toasted
6 large onions cut into fine rings
4 sprigs of fresh thyme
3 cloves of garlic minced
Salt, black pepper, and grated Parmesan cheese to taste
1
In a large saucepan, melt half the butter over high heat
Add the onion and thyme and cook for 8 minutes
Reduce the heat and simmer, stirring occasionally, for 20 minutes or until the onion is well caramelized
Remove from heat and transfer to a medium bowl
2
In the same saucepan, melt the remaining butter over medium heat
Add the mushroom and cook, stirring occasionally, for 12 minutes or until tender
Add the brandy and garlic
Let simmer for 3 minutes, stirring occasionally
3
Reduce the heat, add the reserved onion, broth, and wine
Simmer for 45 minutes or until the onion is well cooked
Preheat oven to medium temperature
Butter the remaining slices of bread and sprinkle with cheese
Bake for 15 minutes or until golden
4
Remove the thyme stems from the soup
Season with salt, black pepper, and let simmer for 2 minutes
Serve each plate with a slice of pork on top.
