Champignons stuffed with French onion soup

Ingredients:

• 24 champignon mushroom caps
• 2 onions
• 2 teaspoons thyme
• 1/4 cup red wine
• 0.5 cups beef broth
• 220 g of breadcrumbs
• 1 cup grated Gruyere
• 2 tbsp. l. grated parmesan

Preparation:

1. Preheat oven to 220°C. Trim the stems from 24 large button mushrooms.
2. Wipe the caps with a damp paper towel, then rub with 2 tablespoons of olive oil and season with salt. Arrange on a baking sheet.
3. In a large skillet over medium heat, melt 3 tablespoons (45 g) butter. Add 2 thinly sliced ​​onions and 2 teaspoons chopped thyme, season with salt and pepper, and cook, stirring, until the onions are caramelized, about 20 minutes. Pour in 1/4 cup red wine; cook until the wine has evaporated, 1 minute. Add 1/2 cup beef broth; cook until the onions are tender, 3 minutes. Stir into the mushroom caps. breadcrumbs, then fill them with the onion mixture and sprinkle with 1 cup grated Gruyere and 2 tablespoons grated Parmesan.
4. Bake until the mushrooms are tender and the filling is golden brown, 15-17 minutes. Let cool for 5 minutes, then transfer from the baking sheet to a serving platter. Sprinkle with parsley.