French Onion Soup Stuffed Mushrooms

I really like the idea of like mushrooms. They're kind of like tomatoes. I know they're good for me and I really really want to like them. So, I'm sneaking them into things and hoping that I either won't notice or will eventually start to like them. It's been working, so I've started to get a little more adventurous. French onion soup is one of my absolutely favorite things at absolutely any time of year. On debatably more than one occasion, I turned the air conditioning all the way up (or down? I'm not sure how that works - basically I made it cold), so that it would be soup weather inside even if it wasn't outside. When I saw these french onion soup stuffed mushrooms come across my Pinterest page I knew I had to try them at some point. They fit right into the menu for my winter board game night. Now, it's beginning to seem a little silly that I'm posting about a winter board game night in spring. Oh well.

Recipe adapted from The Pioneer Woman

Ingredients:
2 T Butter
2 whole Large Onions, Halved And Sliced Thin
1/4 c Beef Broth
7 dashes Worcestershire Sauce
Splash Of Red Or White Wine
1/2 c Grated Gruyere Cheese (can Use Swiss)
Kosher Salt
24 whole White Or Crimini Mushrooms, Washed And Stems Removed
Minced Parsley

Directions:

1. In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
3. Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. (I forgot to grate the Gruyere, so I just shaved pieces off using a vegetable peeler and quite liked the look). Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
4. Sprinkle minced parsley over the top and serve.