The key to French onion soup is the caramelized onions, and the key to this quick version is using sweet onions, which don't take as long to reach the desired flavor. Infusing the broth with the porcini mushrooms also adds a level of depth you wouldn't expect from a dish that takes less than an hour to cook. Bon appetite! Ingredients: 6 cups lower-sodium beef broth 3 large sweet onions, one chopped, two thinly sliced lengthwise ® to 1 oz. dried porcini mushrooms 1 Tbsp. unsalted butter 1 Tbsp. olive oil 1 tsp finely chopped fresh thyme ¼ tsp paprika ¼ cup medium sherry, such as amontillado Kosher salt 4, ®-inch-thick slices French baguette, lightly toasted 6 oz. Gruyere cheese, coarsely grated (about 2 cups) Directions: In a 4-quart saucepan, bring the broth, chopped onion and a porcini to a boil. Reduce to a simmer and cook for 15 minutes. Strain through a fine-mesh sieve lined with damp paper towels into a large bowl. Clean the saucepan and return the broth to the pan. Meanwhile, hea
