Onion Soup with Portabellos and Cognac

I have always been a fan of onion soup, especially in the summer months for some reason. Bread and cheese together is what does it for me with any dish but this one is just satisfying. I came across a vegan recipe and being I LOVE cheese, decided to tweak it a bit.

First, put half of the butter in a pot on medium heat. Add the dried or fresh Thyme onto the butter so the flavor can seep into the butter as it heats up. Let cook for about 4 to 5 minutes.

 Next, mix in 1 pound of onion slices and saute every few minutes for about 12 to 15 minutes until the onions are softened.

In a separate saucepan, mix in 3/4 pound of the sliced mushrooms and garlic and stir for 5 minutes on and off. Pour in the 1/4 cup of cognac. If cognac is not available, use Marsala cooking wine, both add great flavor to mushrooms.
 
Pour in 2 cups of vegetable broth along with a beef bullion cube for flavor. Let soup simmer for 30 to 40 minutes, stirring occasionally. If consistency is too think for your liking, add more broth or water.

Toast a baguette with gouda, swiss or mozzarella cheese on top until and then ladle soup into a bowl before adding the cheesy baguette on top. You can also melt the cheese on top in the oven if you have the proper bowl or ramekin to use or anything oven safe.

Ingredients

1 Medium onion 
3/4 Pounds Portabello Mushrooms
2 Tablespoons Butter
1/4 Cup Marsala Cooking Wine or Cognac
Thyme, Either Dried or Fresh
2 Garlic Cloves
Salt & Pepper To Taste
Mozzarella or Gouda Cheese
Baguette