ONION SOUP WITH PORCINI AND THYME

Serves: 4

4 1/2 cups (1.125 L) water

1/2 oz (14 g) dried porcini mushrooms

1 1/2 lb (680 g) yellow onions

3 tbsp (45 mL) extra-virgin olive oil

1 tsp (5 mL) sea salt

2 cloves garlic, minced

2 tsp (10 mL) fresh thyme leaves

1 cup (250 mL) dry white wine

1/4 tsp (1 mL) fresh-cracked black pepper, or more as needed

8 baguette slices or 4 slices sourdough, cut 3/4-inch (2-cm) thick

1. Boil 2 cups (500 mL) of water and pour over dried mushrooms in a bowl; let soak for about 20 minutes while you cook onions. 2. Cut onions into thin slices. 3. Heat wide, heavy pot over medium-low heat. Add oil and swirl to coat, then stir in onions and 1/2 tsp (2.5 mL) of the salt.

4. Cook for about 30 minutes, stirring a few times, until the onions begin to break down somewhat but are not falling apart. Reduce heat as needed to keep onions from sticking or browning excessively; they should remain a pale golden colour.

5. Stir in garlic and thyme; cook for 5 minutes, then add wine. Increase heat to medium-high and cook for 5 minutes or until wine has reduced by about half.

6. Place a fine-mesh strainer over pot; pour in mushrooms and their soaking liquid, reserving rehydrated mushrooms. Add the remaining 2 1/2 cups (625 mL) of water; once the liquids in the pot start to bubble at the edges, partially cover and cook for 10 minutes.

7. Chop rehydrated mushrooms into small pieces. Add to the pot along with pepper and remaining 1/2 tsp (2.5 mL) of salt. Partially cover and cook for another 20 minutes. Preheat oven (or a toaster oven) to 400 F (205 C).

8. Toast bread until barely golden. Place slices in the bottom of individual soup bowls. Ladle soup over the toast; serve hot.