Baked Mushroom Soup

Steps

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1. 1
   Slice the red onions into half-moons approximately 1 centimetre thick.
   ▶ ≈0:54
2. 2
   Heat olive oil in a large pan and add fresh thyme stalks to infuse the oil with flavour.
   ▶ ≈1:16
3. 3
   Slice the garlic and chop it roughly, then add to the pan with the onions. Cook gently for about 5 minutes until the onions soften.
   ▶ ≈1:34
4. 4
   Slice the mushrooms and finely chop the stalks. Add to the pan and season with black pepper. Cook for a few minutes without browning, to bring out cleaner, creamier flavours.
   ▶ ≈3:16
5. 5
   Pour in just over 1 litre of good quality stock and bring to a simmer.
   ▶ ≈4:00
6. 6
   Tear the bread (about 300g, half a loaf) into chunks including the crust, and add to the pan. The bread will thicken the soup and create a creamy texture.
   ▶ ≈4:20
7. 7
   Divide the cheese (about 70g) in half. Stir the first half into the soup and turn off the heat.
   ▶ ≈6:08
8. 8
   Pour the soup into an oven-safe dish, drizzle with olive oil, and sprinkle with fresh thyme leaves and the remaining grated cheese.
   ▶ ≈6:50
9. 9
   Bake in a preheated oven at 180°C (350°F) for 25 minutes until the top is golden and crispy while the inside remains silky and creamy.
   ▶ ≈7:35
10. 10
    Remove from the oven and let it rest briefly before ladling into bowls to serve.
    ▶ ≈8:05