Description
This Creamy French Onion and Mushroom Soup blends the rich, caramelized flavors of slow-cooked onions with earthy mushrooms and aromatic herbs, all enveloped in a luscious creamy broth. Topped with toasted French bread and melted Gruyère cheese, this soup delivers a comforting and elegant dish perfect for chilly days or any cozy meal.
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
- Kosher salt and black pepper, to taste
Liquids
- 1 1/4 cups dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 6-8 cups low sodium chicken or vegetable broth
- 2 teaspoons Worcestershire sauce (or soy sauce)
- 1/2 cup heavy cream
Toppings
- 6 slices French bread
- 2 cups shredded Gruyère cheese
- Fresh thyme for garnish
Instructions
- Caramelize the Onions: In a large Dutch oven, melt the salted butter over medium-high heat. Add the thinly sliced onions along with the honey and cook, stirring occasionally, until the onions are softened and beginning to caramelize, about 10 minutes. Slowly pour in 3/4 cup of the dry white wine in increments of 1/4 cup, letting each addition cook into the onions before adding more. Continue cooking the onions for another 10-15 minutes until deeply caramelized.
- Add Mushrooms and Herbs: Stir in the minced garlic, sliced mushrooms, fresh thyme leaves, and chopped sage. Season with kosher salt and black pepper to taste. Cook everything together for 3-4 minutes until the mushrooms soften and the mixture is fragrant.
- Add Remaining Liquids and Simmer: Pour in the remaining 1/2 cup of white wine, then add the low sodium chicken or vegetable broth, Worcestershire sauce, bay leaves, and a pinch of salt and pepper. Increase the heat to medium-high to bring the soup to a simmer. Let it simmer for 10 minutes to meld the flavors.
- Finish with Cream: Stir in the heavy cream and continue cooking the soup for an additional 5-10 minutes. Remove and discard the bay leaves, then adjust seasoning with additional salt and pepper if needed.
- Toast the Bread: Preheat the oven to 400°F (204°C). Arrange the French bread slices on a baking sheet and toast them in the oven for 10-15 minutes until they are very dry and crisp. Then switch the oven setting to broil for the next step.
- Assemble and Broil: Ladle the soup into oven-safe bowls. Place one toasted bread slice on top of each bowl, then evenly sprinkle shredded Gruyère cheese over the bread. Place the bowls on a baking sheet and broil in the oven for 3 to 5 minutes or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from the oven, garnish with fresh thyme leaves, and serve hot for a comforting and elegant soup experience.
Notes
- Use a heavy-bottomed Dutch oven for even heat and the best caramelization.
- Slowly adding wine to the onions helps deepen the flavor without burning them.
- For a vegetarian version, use vegetable broth and soy sauce instead of Worcestershire sauce.
- If you prefer a less creamy soup, reduce or omit the heavy cream.
- Gruyère cheese gives the soup its signature nutty flavor; however, Swiss or Emmental cheese can be used as alternatives.
- Make sure the bread is very dry before topping with cheese to prevent sogginess.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg
