Description
This Creamy French Onion and Mushroom Soup combines deeply caramelized onions with earthy mushrooms in a rich, savory broth finished with fresh herbs and a touch of cream. Topped with toasted French bread and melted Gruyère cheese, this comforting soup is perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 6 tbsp salted butter
- 4 medium yellow onions, thinly sliced
- 1 tsp honey
- 1 ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc), divided
- 3 cloves garlic, minced or grated
- 2 cups cremini or wild mushrooms, sliced
- 2 tbsp fresh thyme leaves
- 2 tbsp chopped fresh sage
- 6-8 cups low sodium chicken or vegetable broth
- 2 tsp Worcestershire sauce (or soy sauce)
- 2 bay leaves
- Kosher salt and black pepper, to taste
- ½ cup heavy cream
Topping
- 6 slices French bread
- 2 cups shredded Gruyère cheese
- Fresh thyme, for garnish
Instructions
- Caramelize Onions: In a large Dutch oven, melt the butter with the sliced onions and honey over medium-high heat. Cook, stirring occasionally, until the onions begin to soften, about 10 minutes. Gradually add ¾ cup of the white wine, in ¼ cup increments, allowing it to cook into the onions. Continue cooking for an additional 10-15 minutes until the onions are deeply caramelized and rich in color.
- Add Mushrooms and Herbs: Stir in the minced garlic, sliced mushrooms, fresh thyme leaves, and chopped sage. Season with salt and pepper and cook for 3 to 4 minutes until the mushrooms soften and release their flavor. Then add the remaining ½ cup of wine, chicken or vegetable broth, Worcestershire sauce, bay leaves, and a pinch of salt and pepper.
- Simmer Soup: Increase the heat to medium-high and bring the soup to a simmer. Let it cook for about 10 minutes to meld all the flavors. Stir in the heavy cream and continue cooking for another 5 to 10 minutes to achieve a creamy texture. Remove and discard the bay leaves, then season the soup to taste with salt and pepper.
- Toast Bread: While the soup simmers, preheat the oven to 400°F (200°C). Arrange the slices of French bread on a baking sheet and toast in the oven for 10 to 15 minutes until very dry and crisp. Then switch the oven to broil.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl and evenly sprinkle with shredded Gruyère cheese. Arrange the bowls on a baking sheet and place under the broiler until the cheese is bubbly and golden brown, about 3 to 5 minutes.
- Serve: Remove carefully from the oven, garnish with fresh thyme, and serve immediately for a warm, comforting meal.
Notes
- Use a Dutch oven or heavy-bottomed pot to ensure even caramelization of onions.
- For a vegetarian version, use vegetable broth and soy sauce instead of Worcestershire sauce.
- Slicing onions thinly helps them caramelize evenly and quickly.
- Be attentive when broiling to avoid burning the cheese topping.
- You can substitute Gruyère with Swiss or mozzarella cheese for a different flavor profile.
Nutrition
- Serving Size: 1 bowl with bread and cheese topping
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg
