Caramelized Onion and Shiitake Soup with Gruyère–Blue Cheese Toasts

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 6 ounces bread baguette french toasted ()
• 0.5 cup cooking wine dry white
• 14 ounce less-sodium chicken broth fat-free canned
• 0.5 teaspoon thyme leaves fresh finely chopped
• 4  garlic cloves minced
• 1 ounce gorgonzola crumbled
• 1 ounce gruyère cheese grated
• 14 ounce less-sodium beef broth fat-free canned
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 5 cups shiitake mushroom caps whole sliced ( 10 ounces mushrooms)
• 2  thyme sprigs 
• 2 pounds onion yellow vertically sliced

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• broiler
• dutch oven

Directions

1. To prepare soup, heat oil in a large Dutch oven over medium-high heat.
2. Add onion to pan; saut 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally.
3. Increase heat to medium.
4. 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.
5. Add wine to pan; cook 2 minutes or until most of the liquid evaporates.
6. Add broths to pan; bring to a simmer. Reduce heat, and simmer 45 minutes. Stir in salt and pepper. Discard thyme sprigs.
7. To prepare toasts, preheat broiler.
8. Arrange bread in a single layer on a baking sheet. Top each bread slice with 1 teaspoon Gruyre and 1 teaspoon Gorgonzola. Broil 2 minutes or until cheese melts.
9. Sprinkle chopped thyme over cheese. Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 toasts.