Description
Creamy French Onion and Mushroom Soup made with caramelized onions, mushrooms, and a velvety smooth texture. Comforting and crowd-pleasing.
Ingredients
Scale
- 4 large yellow onions (about 2 lbs/900g), thinly sliced
- 16 oz (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
- 3 tablespoons (45g) unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1 tablespoon all-purpose flour
- ½ cup (120ml) dry white wine
- 4 cups (950ml) beef broth (low sodium preferred)
- 1 cup (240ml) heavy cream
- 1 tablespoon Worcestershire sauce
- 1 baguette, sliced into 1-inch rounds
- 2 cups (200g) Gruyère cheese, grated
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Caramelize the Onions Heat butter and olive oil in a large Dutch oven over medium heat until butter is melted. Add sliced onions with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until they begin to soften. Reduce heat to medium-low and continue cooking for 35-40 minutes, stirring every 5-7 minutes, until onions have reduced significantly and turned a deep golden brown. This slow caramelization process is crucial for developing the rich flavor base of your Creamy French Onion and Mushroom Soup.
- Step 2: Cook the Mushrooms Push the caramelized onions to one side of the pot and add half the mushrooms to the cleared area. Cook for 5-6 minutes without stirring to allow them to brown properly. Stir in the remaining mushrooms, garlic, and thyme. Cook for another 3-4 minutes until all mushrooms are softened and fragrant, then mix everything together.
- Step 3: Build the Soup Base Sprinkle flour over the onion-mushroom mixture and stir continuously for 1-2 minutes to cook out the raw flour taste. Slowly pour in the white wine while scraping the bottom of the pot to release any flavorful browned bits. Allow the wine to simmer for 2 minutes until slightly reduced.
- Step 4: Simmer and Finish Add beef broth, bay leaf, and Worcestershire sauce. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, allowing the flavors to meld. Remove the bay leaf, then stir in the heavy cream and simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Step 5: Prepare the Cheese Topping While the soup simmers, preheat your broiler. Place baguette slices on a baking sheet and toast until lightly golden on both sides. Ladle the finished Creamy French Onion and Mushroom Soup into oven-safe bowls, place them on a baking sheet, and float 1-2 toasted baguette slices on each. Generously cover with grated Gruyère and broil for 2-3 minutes until cheese is melted, bubbly, and lightly browned. Serve immediately, warning guests about the hot bowls.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410 calories per serving
- Sugar: 5 grams
- Sodium: 810 mg
- Fat: 30 grams
- Saturated Fat: 17 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 100 mg