Description

This Creamy French Onion and Mushroom Soup combines deeply caramelized onions with savory mushrooms and fresh herbs, simmered in a flavorful broth enriched with white wine and cream. Topped with toasted French bread and melted Gruyère cheese, this comforting soup offers a rich and indulgent flavor perfect for cozy meals.

Ingredients

Units Scale

Sauce and Soup Base

6 tbsp salted butter
4 medium yellow onions, thinly sliced
1 tsp honey
1 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
3 cloves garlic, minced or grated
2 cup cremini or wild mushrooms, sliced
2 tbsp fresh thyme leaves
2 tbsp chopped fresh sage
6-8 cup low sodium chicken or vegetable broth
2 tsp 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 cup shredded Gruyère cheese
Fresh thyme for garnish

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Instructions

Caramelize Onions: Melt the butter with onions and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally, for about 10 minutes until softened. Gradually add ¾ cup of the white wine, ¼ cup at a time, allowing it to absorb into the onions. Continue cooking for another 10-15 minutes until the onions are deeply caramelized.
Add Mushrooms and Aromatics: Stir in the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cooking for an additional 3-4 minutes to soften the mushrooms and develop flavors.
Simmer Soup: Pour in the remaining ½ cup wine, broth, Worcestershire sauce, and add bay leaves along with a pinch of salt and pepper. Increase heat to medium-high and bring to a simmer. Let it simmer for 10 minutes, then stir in the heavy cream and cook for another 5-10 minutes. Remove and discard the bay leaves. Adjust seasoning as needed.
Toast Bread: Meanwhile, preheat the oven to 400°F (205°C). Arrange the French bread slices on a baking sheet and toast them for 10-15 minutes until very dry and crisp. Then switch the oven to broil.
Assemble and Broil: Ladle the soup into oven-safe bowls, place a toasted bread slice on top of each, and evenly distribute the shredded Gruyère cheese. Place the bowls on a baking sheet and broil in the oven for 3-5 minutes until the cheese is bubbly and golden brown.
Garnish and Serve: Top each bowl with fresh thyme and serve immediately for a warm, comforting meal.

Notes

For a vegetarian version, use vegetable broth and soy sauce instead of Worcestershire sauce.
Use sturdy oven-safe bowls to avoid cracking under broiler heat.
Caramelize onions slowly for maximum flavor development.
Any dry white wine can be substituted based on availability.
Leftover soup can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320 kcal
Sugar: 7 g
Sodium: 580 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 55 mg