Gosh this is good. The trick is to cook the onions long and slow so their flavour really mellows and sweetens. You can use simple vegetable stock but the ‘meaty’ quality of porcini mushrooms adds depth of flavour.
In a small bowl, cover the porcini mushrooms with the boiling water. Set aside to soak for 30 minutes. Drain, squeeze out excess liquid and reserve the soaking liquor.
Meanwhile, in a heavy pan, heat the oil over a medium heat and add the onions. Stir to coat in the oil and add
While the soup is simmering, toast the bread, top with the cheese and put under a hot grill (broiler) until the cheese is bubbling and melted. Add the squeeze of lemon juice to the soup and taste for seasoning. Put the cheesy toast in the bowls and ladle over the soup. Alternatively, serve the toast alongside.
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