2 tablespoons Butter
2 large Onions, halved and sliced thin
1/4 cups Beef Broth
7 dashes Worcestershire Sauce
Splash of Red or White Wine
1/2 cup Gruyere or Swiss Cheese, grated
24 White or Crimini Mushrooms, washed and stems removed
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the onions and saute for 15-20 minutes, stirring occasionally, until very soft. Splash in the wine, broth, and Worcestershire. Cook another 5 minutes, or until the liquid has cooked down. Set aside. Melt the remaining tablespoon of butter in another large skillet over medium heat. Throw in the mushrooms and toss for about 2 minutes, just to start the cooking process. Sprinkle the mushrooms with salt. Place the mushroom caps face down in a baking dish. Heap the cavity with sauteed onions, then sprinkle with the cheese. Bake at 325 degrees for about 10 minutes. Turn on the broiler and broil for a couple of minutes, until the top of the cheese becomes brown and bubbly. Sprinkle minced parsley over the top and serve.