I absolutely love how this Creamy French Onion and Mushroom Soup Recipe brings the best of two classic flavors together in one bowl. It’s rich, comforting, and velvety, perfect for chilly evenings when you want something cozy but still a bit special. You’ll find that the caramelized onions combined with earthy mushrooms and just a splash of cream create a soup that feels elevated yet familiar.
When I first tried this recipe, what struck me was how versatile it is — it works beautifully as a starter for dinner parties or a satisfying weeknight meal on its own. Plus, the aroma that fills your kitchen while it simmers? Irresistible. I promise, once you make this Creamy French Onion and Mushroom Soup Recipe, it will quickly become your go-to comfort food.
Why You’ll Love This Recipe
- Deep, layered flavors: Slow caramelizing onions and mushrooms blend to create a rich, savory base.
- Creamy yet light: Adding cream at the end gives body without overpowering the soup’s natural flavors.
- Perfect for entertaining: Serve it in oven-safe bowls topped with melted Gruyère for an impressive presentation.
- Easy to customize: This recipe adapts beautifully with different herb choices or mushroom varieties.
Ingredients You’ll Need
These ingredients come together to give you that classic French onion soup feel, enhanced with the earthiness of mushrooms and fresh herbs. Each component plays a part in layering the flavor, from the caramelized onions to the creamy finish.
- Salted butter: Helps with the rich caramelization and adds a silky mouthfeel.
- Yellow onions: Sweet when caramelized, these form the backbone of the soup.
- Dry white wine: A wine like Pinot Grigio adds brightness and depth without overpowering.
- Garlic: Minced or grated to blend seamlessly, enhancing the savory notes.
- Cremini or wild mushrooms: Adds earthiness and texture. I love mixing a couple of varieties for complexity.
- Fresh thyme leaves: This herb lifts the soup with its subtle piney flavor.
- Fresh sage: Adds a warm, slightly peppery touch that pairs perfectly with mushrooms.
- Honey: Balances the savory with just a hint of sweetness that helps caramelization.
- Low sodium chicken or vegetable broth: Provides a savory base while keeping salt in check.
- Worcestershire sauce: Or soy sauce for a nice umami boost.
- Bay leaves: Infuse a subtle herbal aroma during simmering.
- Kosher salt and black pepper: For seasoning to taste throughout cooking.
- Heavy cream: Stirred in last to make the soup luxuriously creamy.
- French bread slices: Toasted to add crunch under the melty, golden Gruyère cheese.
- Gruyère cheese: Classic cheese topping that melts perfectly and adds nuttiness.
Variations
I love playing around with this Creamy French Onion and Mushroom Soup Recipe to suit different occasions. Sometimes I swap out the mushrooms or herbs depending on what I have on hand—it’s surprisingly forgiving and still delicious.
- Mushroom mix-up: Using shiitake or portobello mushrooms adds more umami and texture; wild mushrooms give an earthy edge I adore.
- Dairy-free version: I swapped heavy cream with coconut cream once and it worked well—just a slightly different flavor that’s still creamy.
- Herb changes: Rosemary can replace sage for a woodsy twist, or add a bay leaf bouquet garni for extra aroma.
- Make it vegan: Use vegetable broth, vegan butter, and plant-based cheese for a meat-free cozy soup everyone enjoys.
How to Make Creamy French Onion and Mushroom Soup Recipe
Step 1: Caramelize the Onions and Start the Flavor Base
Start by melting the butter with the sliced onions and honey in a large Dutch oven over medium-high heat. Stir occasionally for about 10 minutes until onions start to soften and turn translucent. The honey helps the natural sugars in the onions caramelize faster, giving that gorgeous deep golden color and sweet background flavor you want. Then, add the white wine gradually—about a quarter cup at a time—letting each addition absorb before adding more. This slow process takes another 10 to 15 minutes and really builds the bold, layered flavor.
Step 2: Add Mushrooms, Herbs, and Simmer
Once your onions are deeply caramelized, stir in the garlic, mushrooms, thyme, and sage, seasoning lightly with salt and pepper. Cook for 3 to 4 minutes, allowing the mushrooms to soften and mingle with the onions. Pour in the rest of the wine, the broth, Worcestershire sauce, and toss in the bay leaves. Bring everything to a gentle simmer over medium-high heat. Let it simmer uncovered for about 10 minutes so the flavors meld together beautifully, then stir in the heavy cream and cook another 5 to 10 minutes. Don’t forget to fish out the bay leaves before serving!
Step 3: Toast the Bread and Broil with Cheese
While the soup simmers, preheat your oven to 400°F. Arrange your French bread slices on a baking sheet and toast them for 10 to 15 minutes until they’re crispy and dry—this prevents sogginess under the cheese. Then swap your oven setting to broil. Ladle the hot soup into oven-safe bowls, place a slice of toasted bread on top, and cover generously with shredded Gruyère cheese. Pop the bowls on a baking sheet, then broil for 3 to 5 minutes until bubbly and golden brown. It’s like a warm hug you can eat!
Pro Tips for Making Creamy French Onion and Mushroom Soup Recipe
- Caramelize Low and Slow: Don’t rush the onions; their color and deep flavor come from patient cooking over medium heat.
- Layer Your Wine: Adding wine in small increments avoids bitterness and helps build complex flavor.
- Use Oven-Safe Bowls: It makes broiling the cheese topping easy and safe — always double-check before placing bowls in the oven.
- Toast Bread Twice if Needed: If your bread feels soft after toasting, a quick second toast ensures it stays crisp under the soup.
How to Serve Creamy French Onion and Mushroom Soup Recipe
Garnishes
I like to top the finished soup with a sprinkle of fresh thyme leaves for a pop of color and fragrance—it really brightens up each bite. Sometimes a little cracked black pepper or a drizzle of truffle oil can elevate it even more when I’m feeling fancy.
Side Dishes
It pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut the richness, or alongside a charcuterie board if you’re serving it at a cozy gathering. Crusty baguette slices or extra toasted French bread on the side are always a hit to dip into every last drop.
Creative Ways to Present
When entertaining, I love serving this soup in mini cast iron skillets or individual crocks, topping them with the cheese and bread, then baking for a rustic, charming effect. It makes each serving feel special and Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover soup in an airtight container in the fridge for up to 3 days. I usually keep the toasted bread separate to prevent it from getting soggy, then add fresh toasts when reheating.
Freezing
This soup freezes beautifully before adding the cream and bread topping. Freeze in portion-sized containers for up to 3 months, then thaw overnight in the fridge before finishing the recipe by stirring in cream and broiling the bread and cheese.
Reheating
Reheat gently on the stovetop over low heat so the cream doesn’t break. Stir frequently, and if it thickens too much, add a splash of broth or water. Toast fresh bread slices and broil with cheese again for the best experience.
FAQs
-
Can I make this Creamy French Onion and Mushroom Soup Recipe vegetarian?
Yes! Simply use vegetable broth instead of chicken broth and substitute Worcestershire sauce with soy sauce or a vegan alternative to keep the depth of flavor without animal products.
-
What’s the best way to caramelize onions for this soup?
Patience is key—cook onions low and slow in butter and honey, stirring occasionally for 20-25 minutes until deeply golden and sweet. Adding white wine gradually helps build richer flavor and prevents burning.
-
Can I use other cheeses instead of Gruyère?
Absolutely! Emmental, Swiss, or even a sharp Provolone work well and still melt nicely under the broiler for that perfect golden crust.
-
How do I prevent the bread from getting soggy under the soup?
Toasting the bread well beforehand to dry it out ensures it stands up to the soup’s moisture. Adding it just before serving and broiling with cheese locks in crunch and texture.
-
Is it okay to add cream earlier in the cooking process?
I recommend adding the cream at the end to keep it from curdling and to retain its smooth, silky texture. Cooking the soup first develops flavors fully before the cream rounds it out.
Final Thoughts
This Creamy French Onion and Mushroom Soup Recipe has become a favorite in my home because it’s just that perfect mix of indulgent and wholesome. Every time I make it, the combination of caramelized onions, savory mushrooms, fresh herbs, and melted Gruyère gets everyone asking for seconds. I really hope you enjoy making and sharing it just as much as I do—it’s the kind of recipe that turns any ordinary dinner into something cozy and memorable. So grab your apron, and give it a go—you’ll be so glad you did!
Print
Creamy French Onion and Mushroom Soup Recipe
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
Description
This creamy French Onion and Mushroom Soup is a comforting and flavorful twist on the classic French onion soup. Caramelized onions and sautéed mushrooms simmered with white wine, fresh herbs, and a touch of honey create a rich base, finished with cream for added smoothness. Topped with toasted French bread and melted Gruyère cheese, this soup is perfect for a cozy meal any time of year.
Ingredients
Sauce and 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)
- 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
Toppings
- 6 slices French bread
- 2 cups shredded Gruyère cheese
- Fresh thyme, for garnish
Instructions
- Caramelize the 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 ¾ cup of the white wine in ¼ cup increments, allowing each addition to cook into the onions. Continue cooking for another 10-15 minutes until the onions are deeply caramelized and flavorful.
- Sauté Mushrooms and Add Broth: Stir in the minced garlic, sliced mushrooms, fresh thyme, and chopped sage. Season with salt and black pepper, then cook for 3-4 minutes until mushrooms soften. Add the remaining ½ cup wine, the chicken or vegetable broth, Worcestershire sauce, bay leaves, and a pinch of salt and pepper. Raise the heat to medium-high until the soup returns to a simmer, and simmer gently for 10 minutes to meld the flavors. Stir in the heavy cream and cook for another 5-10 minutes. Finally, remove and discard the bay leaves, then adjust seasoning with salt and pepper as needed.
- Toast the Bread: Preheat the oven to 400°F (204°C). Arrange the French bread slices on a baking sheet and toast in the oven for 10-15 minutes until very dry and crisp. Then switch the oven to broil.
- Assemble and Broil the Soup: Ladle the hot soup into oven-safe bowls. Place a toasted bread slice on top of each bowl’s soup, then evenly distribute the shredded Gruyère cheese over the bread slices. Place the bowls on a baking sheet and transfer to the oven under the broiler. Broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the soup bowls carefully from the oven. Garnish with fresh thyme sprigs and serve immediately for a rich, comforting meal.
Notes
- For a vegetarian version, use vegetable broth and substitute soy sauce for Worcestershire sauce.
- Gruyère cheese can be substituted with Swiss or mozzarella if preferred.
- Ensure the bread is toasted well so it doesn’t become soggy in the soup.
- Use a thick-bottomed Dutch oven for even caramelization and cooking.
- Be careful when broiling soup bowls; use oven mitts as bowls will be very hot.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
