ONION SOUP WITH PORCINI AND THYME

4½ cups water, 2 cups worth brought to a boil 14g dried porcini mushrooms 425g yellow onions 3 tbs extra virgin olive oil 1tsp sea salt 2 cloves garlic, minced 2tsp fresh thyme leaves 1 cup dry white wine ¼tsp fresh racked black pepper, or more

as needed 8 baguette slices or 4 slices sour dough

bread, cut 2cm thick POUR the two cups of boiling water over the dried mushrooms in a bowl; soak for about 20 minutes while you cook the onions.

Cut the onions in half, top to bottom. Cut each half crosswise into thin halfmoon slices.

Heat a wide, heavy pot over mediumlow heat. Add the oil and swirl to coat, then stir in the onions and half a teaspoon of salt.

Cook for about 30 minutes, stirring a few times, until the onions begin to break down somewhat but are not falling apart.

Reduce the heat as needed to keep the onions from sticking or browning excessively.

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

Place a fine-mesh strainer over the pot; pour in the mushrooms and their soaking liquid, reserving the rehydrated mushrooms.

Add the remaining 2 ½ cups of water; once the liquids in the pot start to bubble at the edges, partially cover and cook for 10 minutes.

Chop the rehydrated mushrooms into small pieces. Add them to the pot along with the pepper and the remaining half a teaspoon of salt. Partially cover and cook for another 20 minutes.

Meanwhile, preheat the oven to 200°C. Toast the bread until crisp and barely golden.

Place the slices in the bottom of individual soup bowls. Ladle the soup over the toast; serve hot.

Serves 4.