Sweet Onion Soup With Porcini Mushrooms



  1. Place mushrooms in a bowl.
  2. Pour the boiling water over mushrooms.
  3. Cover and let stand for 15 minutes.
  4. In a Dutch oven cook pancetta in hot butter over medium heat until lightly browned.
  5. Remove pancetta.
  6. Drain on paper towels, reserving drippings in Dutch oven.
  7. Chop pancetta.
  8. Add sweet onion, garlic, brown sugar, and salt to Dutch oven and cook and stir over medium-low heat until golden, stirring occasionally.
  9. Remove porcini mushrooms from the liquid.
  10. Chop mushrooms.
  11. Reserve all but 1/4 cup of the mushroom liquid.
  12. When the onions are golden, stir in mushrooms and Marsala wine.
  13. Cook until most of the liquid has evaporated.
  14. Add reserved mushroom liquid and remaining ingredients and simmer, uncovered, 30 minutes.
  15. Discard thyme and rosemary sprigs and bay leaf.
  16. Remove from heat.
  17. Stir in pancetta.
  18. Serve with toasted baguette.