The famous French onion soup with rich and multifaceted taste can be served as an appetizer in mushroom caps. At first cook the filling soup by sautéing the onion and spices in a creamy oil until it acquires a golden hue and spicy sweetness. Then add red wine and beef broth for taste. When the soup evaporate a little and thicken, put it in large hats mushrooms, sprinkle with grated cheese and bake in the oven. Your guests will be delighted with the flavor combination of caramelized onions, baked mushrooms and toasted cheese. Share with friends: 
Time: 1 hour. Difficulty: easy Quantity: 24 canapes
Recipe:
Preheat the oven to 220 ° C. Cut off the legs with 24 large champignons. Wipe the hats with a damp paper towel, then grate 2 tbsp. l olive oil and salt. Lay on nasty. In a large skillet over medium heat, melt 3 tbsp. l (45 gr.) Butter. Add 2 thinly chopped onions and 2 tsp chopped thyme, salt, pepper and fry, stirring until the onion is caramelized, about 20 minutes. Pour 1/4 Art. red wine; cook until the wine has evaporated, 1 minute. Add 0.5 tbsp. beef broth; cook until onion 3 minutes. Pour breadcrumbs into mushroom caps, then fill them with onion mixture and sprinkle 1 tbsp. grated gruyere and 2 Art. l grated parmesan. Bake until the mushrooms are soft, and the filling will not be covered with a golden crust, 15-17 minutes. Give cool for 5 minutes, then shift from pan to dish. Sprinkle parsley. Recipes with similar ingredients: champignon mushrooms, onions onions, red wine, Gruyere cheese, Parmesan cheese, thyme
