Ingredients
3 medium red potatoes, cut into 1/2-inch cubes1 tablespoon olive oil1 teaspoon salt, divided3 large sweet onions, halved and thinly sliced2 tablespoons butter1/2 pound sliced baby portobello mushrooms1/2 cup sunflower kernels1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/2 teaspoon pepper5 cups chicken broth3/4 cup stout beer or additional chicken broth2 tablespoons brown sugar10 slices French bread baguette (1/4 inch thick)10 slices white cheddar cheese1 log (11 ounces) fresh goat cheese, sliced
Preparation
Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender.
Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through.
Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.
