Description
This Creamy French Onion and Mushroom Soup combines deeply caramelized onions with earthy mushrooms in a rich, savory broth enhanced by fresh herbs, white wine, and a touch of cream. Topped with toasted French bread and melted Gruyère cheese, this classic, comforting soup is perfect for chilly days or as an elegant starter.
Ingredients
Scale
Soup Base
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1 teaspoon honey
- 3 cloves garlic, minced or grated
- 2 cups cremini or wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 1/4 cups dry white wine (such as Pinot Grigio or Sauvignon Blanc), divided
- 6-8 cups low sodium chicken or vegetable broth
- 2 teaspoons Worcestershire sauce (or soy sauce)
- 2 bay leaves
- Kosher salt and black pepper to taste
- 1/2 cup heavy cream
Toppings
- 6 slices French bread
- 2 cups shredded Gruyère cheese
- Fresh thyme for garnish
Instructions
- Caramelize Onions: Melt together the butter, sliced onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until the onions are softened and translucent, about 10 minutes. Slowly add 3/4 cup of white wine, a little at a time (about 1/4 cup increments), allowing it to cook into the onions before adding more. Continue cooking and stirring until the onions are deeply caramelized, about 10-15 minutes and the wine is absorbed.
- Sauté Mushrooms and Add Broth: Add the minced garlic, sliced mushrooms, fresh thyme leaves, and chopped sage to the caramelized onions. Season with salt and black pepper and cook for another 3-4 minutes until mushrooms soften. Then pour in the remaining 1/2 cup white wine, followed by the broth, Worcestershire sauce, bay leaves, and a pinch of salt and pepper. Increase heat to medium-high and bring the soup to a simmer. Let it simmer gently for 10 minutes.
- Add Cream and Final Seasoning: Stir in the heavy cream and continue cooking the soup for another 5-10 minutes to blend the flavors and slightly thicken. Remove the bay leaves and discard them. Taste and adjust salt and pepper as needed.
- Toast Bread: While the soup simmers, preheat the oven to 400°F (200°C). Arrange the French bread slices on a baking sheet and toast them in the oven for 10-15 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 of soup and evenly distribute the shredded Gruyère cheese over the bread. Place the bowls on a baking sheet and broil them in the oven until the cheese is bubbly and golden brown, about 3 to 5 minutes.
- Garnish and Serve: Remove the soup bowls from the oven carefully. Garnish with fresh thyme leaves and serve immediately hot for a comforting and delicious experience.
Notes
- Use a large heavy-bottomed Dutch oven for even caramelization and simmering.
- If desired, substitute vegetable broth for a vegetarian option; omit Worcestershire or use a vegetarian version.
- Adjust cream quantity for a richer or lighter soup depending on preference.
- Broiling cheese until bubbly adds a delicious traditional French onion soup crust.
- Make sure toasted bread is very dry to hold up well in the soup without becoming soggy too quickly.
- Leftover soup stores well and can be reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup soup with bread and cheese)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 65 mg
