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
Scale
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
