Description
This Creamy French Onion and Mushroom Soup is the ultimate comfort food, combining two classic soups into one spectacular dish. It features patiently caramelized sweet onions and earthy mushrooms in a rich beef broth, finished with a swirl of cream for a luxurious, silky body. Topped with a bubbly, golden-brown Gruyère toast, this elegant soup is deeply satisfying and feels both familiar and brand new.
Ingredients
4 tablespoons butter
1 tablespoon olive oil
4 medium yellow onions, thinly sliced
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
2 tablespoons all-purpose flour
6 cups beef broth
2 tablespoons fresh thyme, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
¼ cup heavy cream
1 teaspoon white sugar
salt and ground black pepper to taste
Topping:
8 (1-inch thick) slices French baguette
1 cup shredded Gruyère cheese
Instructions
Caramelize the Onions:
In a large Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for 30-40 minutes, until the onions are deeply golden brown, soft, and sweet.
Sauté the Mushrooms and Build the Base:
Add the mushrooms to the pot and cook for 8-10 minutes until browned. Stir in the garlic and cook for one more minute. Sprinkle the flour over the mixture and stir for one minute.
Simmer the Soup:
Deglaze the pot with red wine vinegar, scraping up any browned bits. Whisk in the beef broth, then stir in the thyme and Worcestershire sauce. Bring to a simmer, then reduce heat, cover, and cook for at least 20 minutes.
Finish with Cream and Prepare Toasts:
Remove the soup from the heat and stir in the heavy cream. Season with salt and pepper. To serve, turn the oven’s broiler on high. Ladle soup into oven-safe bowls, top each with a baguette slice, and cover with Gruyère cheese. Broil for 2-3 minutes until the cheese is melted and bubbly. Serve immediately.
Notes
Vegetarian Version:
To make this soup vegetarian, simply substitute the beef broth with a high-quality, flavorful vegetable or mushroom broth.
No Oven-Safe Bowls?
If you don’t have oven-safe bowls, you can prepare the cheesy toasts separately. Place the baguette slices on a baking sheet, top with cheese, and broil until melted. Float these “croutons” on top of the soup when serving.
Make-Ahead Friendly:
The soup base can be made up to 3 days in advance and stored in the refrigerator. The flavors will deepen overnight. Reheat the soup on the stove and prepare the cheesy toasts just before serving.
- Prep Time: 15
- Cook Time: 75
- Category: Soup, Main Course
- Method: Sautéing, Simmering
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg
Keywords: french onion soup, mushroom soup, creamy soup, comfort food, gruyere cheese, caramelized onions