French Onion Soup Stuffed Mushrooms

Here is another one I made and tested on my college friends... they love being the test subjects for my new recipes.  This was very delicious... even those people that didn't like mushrooms tried them and said they weren't bad.  It looks like a lot of work but once you get going it isn't bad.  I will definitely make these again... maybe for Christmas Eve.  I didn't have any wine so I used a splash of red wine vinager instead.  I found this recipe on The Pioneer Woman's website. 

http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/french-onion-soup-stuffed-mushrooms/?print=1

Ingredients

2 Tablespoons Butter

2 whole Large Onions, Halved And Sliced Thin

¼ cups Beef Broth

7 dashes Worcestershire Sauce

Splash Of Red Or White Wine

½ cups Grated Gruyere Cheese (can Use Swiss)

Kosher Salt

24 whole White Or Crimini Mushrooms, Washed And Stems Removed

Minced Parsley

Preparation Instructions

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash

in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve.