French Onion Soup

French Onion Soup
Serves: 6

Using a slow cooker makes this dish a fix and forget delicious soup.

1 tablespoon olive oil
3 tablespoons butter
2  pounds yellow onions cut into thin half moons
2 cups baby portabella mushrooms sliced in half
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons bouquet garni Penzeys Spices
1/2 teaspoon oregano
4 cups beef broth
1 french bread sliced thick and toasted
1  package sliced provolone cheese

Directions: place the first 8 ingredients in a crock pot, stir and cook on low for 2-3 hours until browned.  Stir the onions every 20-30 minutes. Add beef broth and let cook for another hour or two depending on when you are serving the soup.  It really just needs to heat through. Place soups in mini crocks and add a slice of toasted french bread, croutons, or toast cut into squares.  Then top the soup and croutons with a slice of provolone cheese.  Place under the broiler on low for 2-3 minutes until bubbly and light brown.