French Onion Soup

I've got some portabella mushrooms in beef broth left from the other night. (Portabella Mushroom Sauce - see below). Thought it might be good in French Onion Soup. Found this recipe:

Suzanne Somers' Sweet French Onion Soup

3 medium sweet onions, such as Vidalia or Maui
2 T olive oil, plus extra for brushing
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. cracked black pepper
4 C beef stock
1/4 C red wine
1 T Worcestershire sauce
1 large portobella mushroom
3 slices Gruyere or provolone cheese (I used grated parmesean)
salt and pepper

Serves 4

Slice the onions very thinly. Place a 5-quart stockpot over medium-high heat. Add the olive oil and the onions.

After about 10 minutes, lower heat to medium low. Add salt and pepper to taste, mustard seed, celery seed, and cracked pepper and continue to saute the onions until carmelized to a deep golden brown, another 20-25 minutes.

When the onions are a rich brown, add the beef stock, wine and Worcestershire sauce. Turn the heat up to medium and cook for about 15 minutes.

Used seasoned crutons and parmesean cheese...

Turned out pretty well. Hubby loved it!
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Note: I didn't have any red wine for the soup, so Ray said he would run to Eminence and get me some. Well, he came home about three hours later... (after the soup was finished) with the wine... and a new red dodge truck! (At least he remembered "RED.") Can't send him out alone ANYWHERE!