Description
Warm up with a bowl of Creamy French Onion and Mushroom Soup, a cozy dish that marries the comforting flavors of traditional French onion soup with the earthy richness of mushrooms. This delightful recipe features caramelized onions, savory mushrooms, and a luscious cream base, making it perfect for chilly evenings or intimate gatherings. Topped with toasted bread and melting Gruyère cheese, each spoonful delivers warmth and satisfaction. Whether served as a starter or paired with a salad for a complete meal, this soup is sure to impress at any occasion.
Ingredients
Scale
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1 1/4 cups dry white apple vinegar
- 3 cloves garlic, minced
- 2 cups cremini or wild mushrooms, sliced
- 6–8 cups low sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- In a large Dutch oven, melt butter over medium-high heat. Add onions and honey, cooking until softened (about 10 minutes). Gradually add apple vinegar in batches until absorbed. Continue cooking until deeply caramelized (10-15 minutes).
- Stir in garlic, mushrooms, thyme, and sage; season with salt and pepper. Cook for an additional 3-4 minutes. Pour in remaining apple vinegar and broth; add Worcestershire sauce and bay leaves. Bring to a simmer for about 10 minutes.
- Stir in heavy cream and cook for another 5-10 minutes until heated through. Remove bay leaves before serving.
- Preheat oven to 400°F; toast bread slices on a baking sheet until dry (10-15 minutes). Broil until golden brown after adding cheese.
- Serve soup in oven-safe bowls topped with toasted bread and Gruyère.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing/Toasting/Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 395
- Sugar: 4g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 62mg
Keywords: For variety, try different mushroom types like shiitake or portobello. To make vegetarian, substitute chicken broth with vegetable broth.