Description
Creamy French Onion Mushroom Soup made with deeply caramelized onions, mushrooms, fresh herbs, and a rich broth, finished with toasted bread and melted Gruyère cheese.
Ingredients
Scale
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1 1/4 cups dry white wine
- 3 cloves garlic, minced or grated
- 2 cups cremini or wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 teaspoon honey
- 6–8 cups low-sodium vegetable or chicken broth
- 2 teaspoons Worcestershire sauce or soy sauce
- 2 bay leaves
- Kosher salt and black pepper
- 1/2 cup heavy cream
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Melt the butter with the onions and honey in a large Dutch oven over medium-high heat and cook until softened.
- Gradually add 3/4 cup of the wine, letting it cook into the onions each time, and continue cooking until deeply caramelized.
- Add the garlic, mushrooms, thyme, and sage, season with salt and pepper, and cook briefly.
- Add the remaining wine, broth, Worcestershire sauce, and bay leaves, then simmer for 10 minutes.
- Stir in the cream, remove bay leaves, and season to taste.
- Ladle soup into oven-safe bowls, top with toasted bread and Gruyère, and broil until bubbly and golden.
Notes
- For a fully vegetarian version, use vegetable broth and soy sauce instead of Worcestershire.
- Caramelize the onions slowly for the best depth of flavor.
- Store leftover soup without bread and cheese for best reheating results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop and Broiler
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 630
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 44 g
- Saturated Fat: 26 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 120 mg