Description
This Creamy French Onion and Mushroom Soup is a comforting and flavorful dish featuring caramelized onions, sautéed mushrooms, fresh herbs, and a touch of white wine, finished with creamy broth and topped with toasted French bread and melted Gruyère cheese. Perfect for a cozy meal that combines rich flavors and satisfying textures.
Ingredients
Scale
Soup Base
- 6 tbsp salted butter
- 4 medium yellow onions, thinly sliced
- 1 tsp honey
- 3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc), divided
- 3 clove 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
Instructions
- Caramelize the Onions: Melt the butter together with the sliced onions and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally, until onions soften, about 10 minutes. Gradually add 3/4 cup of white wine in 1/4 cup increments, allowing it to cook into the onions each time. Continue cooking for another 10-15 minutes until onions are deeply caramelized.
- Sauté Mushrooms and Add Broth: Stir in minced garlic, sliced mushrooms, fresh thyme, and chopped sage. Season with salt and pepper and cook for 3-4 minutes. Add the remaining 1/2 cup wine, broth, Worcestershire sauce, bay leaves, and a pinch of salt and pepper. Increase heat to medium-high to bring to a simmer. Simmer for 10 minutes to meld flavors.
- Add Cream and Finish Soup: Stir in the heavy cream and cook for an additional 5-10 minutes. Remove and discard the bay leaves. Adjust seasoning with more salt and pepper if needed.
- Prepare Bread Topping: Preheat the oven to 400°F. Arrange French bread slices on a baking sheet and toast until very dry, about 10-15 minutes. Then switch oven to broil.
- Assemble and Broil: Ladle soup into oven-safe bowls. Top each with a slice of toasted bread and an even layer of shredded Gruyère cheese. Place bowls on a baking sheet and broil in the oven for 3-5 minutes or until cheese is bubbly and golden brown.
- Garnish and Serve: Remove from oven, garnish with fresh thyme leaves, and serve immediately while hot and bubbly.
Notes
- Use low sodium broth to control saltiness in the soup.
- French bread should be very dry before broiling with cheese to prevent sogginess.
- Gruyère cheese melts perfectly and adds a nutty flavor, but Swiss or mozzarella can be alternatives.
- For a vegetarian version, use vegetable broth and soy sauce instead of Worcestershire sauce.
- The soup can be made a day ahead; reheat gently before serving.
Nutrition
- Serving Size: 1 bowl with bread and cheese (approx. 1 1/2 cups soup plus 1 slice bread and cheese)
- Calories: 380
- Sugar: 7g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
