• 7 tablespoons olive oil, divided
• 12 ounces shallots, peeled, sliced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 8 tablespoons butter, divided
• 2 (8 ounce) packages sliced baby bella mushrooms
• 3 cloves garlic, pressed
• 2 tablespoons flour
• 1/2 cup dry sherry
• 1 tablespoon fresh thyme
• 2 (10 ounce) packages Lunds and Byerly’s French Onion Soup, thawed
• 1 tablespoon Lunds and Byerly’s Worcestershire Sauce
• 1 Organic Artisan Home Baked Petite Baguette
• 1/2 teaspoon garlic salt
• 2 cups shredded aged gruyere cheese

Heat 3 tablespoons oil in 12 inch nonstick skillet over medium high heat. Add shallots, salt and pepper. Saute until softened but not browned (10-12 minutes). Transfer to a bowl.

Using same skillet, heat 4 tablespoons butter and 2 tablespoons oil over medium high heat. Add mushrooms; sauté until mushroom liquid is absorbed (about 10-12 minutes). Add garlic and cook 1 minute; stir in flour and cook 1-2 minutes. Stir in sherry, thyme, soup and Worcestershire sauce. Bring to a boil; stir in shallots; cook 5-6 minutes.

Spray 1 ½ quart baking dish with cooking spray. Transfer mushroom mixture to prepared dish. (Can be made day ahead, refrigerate, covered. Allow to sit at room temperature 30 minutes before baking.)

Preheat oven to 350 F. Bake baguette according to package directions. Cut into 1 ½ inch cubes. Melt remaining butter, oil and garlic salt in large skillet with ovenproof handle. Add bread cubes and toss to coat; cook 5-6 minutes. Bake, uncovered 10 minutes. (Can be made day in advance.) Sprinkle over mushroom mixture; sprinkle cheese over top. Bake until golden brown and bubbly (20- 30 minutes).

Amount: 6-8 servings