Ingredients

4 c chicken broth
1 ounce dried mushrooms, preferably morel or porcini
1 c water
1 T plus 1 t unsalted butter
2 lbs yellow onions, sliced thinly Salt
½ t sugar
½ c dry white wine
1 t dried thyme leaves
Freshly ground black pepper
1 French baguette, cut into ½ inch slices on the diagonal
¼ lb Merry Goat Round, sliced (similiar to Brie or Camembert)

Directions

1. In a saucepan, combine the chicken broth, the dried mushrooms, and the water and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes. Strain the broth through a fine sieve or “chinois” over a bowl, pressing down on the mushrooms to extract as much of the liquid as possible. Add more water if necessary to make 1 quart of broth.
2. Rinse the mushrooms if necessary to remove any grit, then pat dry with a paper towel and chop coarsely.
   In a large skillet, melt the butter. Stir in the onions and 1 teaspoon of salt. Cover and cook over moderate- to low-heat, stirring occasionally, until the onions have released some of their liquid, about 10 minutes. Raise the heat and cook uncovered, stirring occasionally, until the liquid has evaporated, about 10 minutes.
3. Add the sugar and continue cooking, stirring frequently, until the onions are golden brown, about 15 minutes longer. Raise the heat to high. Add the wine, thyme, and chopped mushrooms. Cook, stirring, until the wine is completely evaporated and the onions have begun to brown again, about 7 minutes. Add the mushroom broth, reduce heat to low and simmer for 5 more minutes. Season with salt and pepper.
   
4. Meanwhile, preheat the broiler and arrange the bread on a baking sheet and toast under the broiler until golden brown. Turn the bread over, cover with slices of Merry Goat Round and broil until bubbling and golden.
   Ladle the soup into shallow bowls and serve with the goat cheese toasts.