Description
This Creamy French Onion and Mushroom Soup combines deeply caramelized onions and earthy mushrooms with a rich, velvety creaminess. Enhanced with fresh herbs and topped with toasted French bread and melted Gruyère cheese, it’s a comforting and elegant soup perfect for chilly days or cozy dinners.
Ingredients
Sauté Base
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1 teaspoon honey
Deglazing and Broth
- 1 cup low-sodium chicken or vegetable broth (for deglazing)
- 6–8 cups low-sodium chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce (or soy sauce)
- 2 bay leaves
- Kosher salt and black pepper, to taste
Vegetables and Herbs
- 3 cloves garlic, minced or grated
- 2 cups cremini or wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
Finishing and Garnishes
- 1/2 cup heavy cream
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Caramelize Onions: Melt the butter with the sliced onions and honey in a large Dutch oven over medium-high heat. Stir occasionally and cook until the onions soften, about 10 minutes. Slowly add 3/4 cup of broth in 1/4 cup increments, allowing each addition to cook down before adding more. Continue cooking another 10–15 minutes until the liquid is absorbed and the onions are deeply caramelized.
- Add Mushrooms and Herbs: Stir in the garlic, sliced mushrooms, thyme, and sage. Season with salt and pepper, and cook for 3–4 minutes until fragrant.
- Simmer Soup: Add the remaining broth, apple cider vinegar, Worcestershire sauce, bay leaves, and a pinch of salt and pepper. Increase heat to medium-high and bring to a gentle simmer. Let cook for 10 minutes. Stir in the heavy cream and simmer another 5–10 minutes. Remove and discard bay leaves. Adjust seasoning to taste.
- Toast Bread: Preheat the oven to 400°F (200°C). Arrange French bread slices on a baking sheet and toast for 10–15 minutes until very dry. Then switch the oven to broil.
- Bake Soup Bowls: Ladle soup into oven-safe bowls. Top each bowl with one slice of the toasted bread and an even layer of shredded Gruyère cheese.
- Broil to Finish: Place the bowls on a baking sheet and broil in the oven until the cheese is melted, bubbly, and golden brown, roughly 3–5 minutes.
- Serve: Garnish with fresh thyme and serve hot.
Notes
- Use low-sodium broth to better control the saltiness of the soup.
- If you prefer a vegetarian version, use vegetable broth and soy sauce instead of Worcestershire sauce.
- For a richer flavor, substitute some or all of the butter with olive oil.
- The soup can be made a day ahead; reheat gently before assembling and broiling.
- Gruyère cheese is traditional, but Swiss or mozzarella can be used as alternatives.
- Ensure the bread is very dry before broiling to prevent sogginess under the cheese.
