Why You’ll Love This Recipe
Creamy French Onion and Mushroom Soup combines the deep, savory flavor of caramelized onions with earthy mushrooms in a rich, velvety broth. This comforting soup is perfect for chilly days and makes a satisfying appetizer or a light main course when paired with crusty bread. The blend of herbs, cream, and cheese takes this classic to a gourmet level.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
yellow onionscremini or button mushroomsgarlicbutterolive oilbeef or vegetable brothheavy creamdry white winethymebay leavesalt and peppergruyère or Swiss cheeseflourbaguette slices (optional for topping)
directions
Slice the onions and cook them slowly in butter and olive oil over medium-low heat until deeply golden and caramelized, about 30-40 minutes.
Add sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
Stir in minced garlic and cook for 1-2 minutes.
Sprinkle flour over the mixture and stir well to create a roux, cooking for another 2-3 minutes.
Pour in the white wine to deglaze the pot, scraping up any browned bits.
Add the broth, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
Remove bay leaves and stir in the heavy cream. Simmer for another 5-10 minutes until slightly thickened.
Ladle the soup into bowls. Top with toasted baguette slices and shredded cheese, then broil until bubbly and golden, if desired.
Servings and timing
This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 1 hour 10 minutesTotal time: 1 hour 25 minutes
Variations
Use leeks instead of onions for a milder flavor.
Add a splash of sherry for a richer depth.
Top with a dollop of sour cream instead of cheese for a tangy finish.
Use dairy-free cream and cheese alternatives for a vegan version.
storage/reheating
Store soup in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove over medium heat or in the microwave, stirring occasionally.Soup can be frozen for up to 2 months without the cheese topping.
FAQs
Can I make this soup ahead of time?
Yes, the flavors deepen beautifully when made a day ahead and reheated.
What’s the best mushroom to use?
Cremini or baby bella mushrooms offer a nice balance of flavor and texture.
Is there a vegetarian version?
Yes, just use vegetable broth and skip the cheese or use a vegetarian alternative.
Can I skip the wine?
Yes, substitute with extra broth and a splash of vinegar for acidity.
Can I blend the soup?
For a smooth version, blend before adding cream, then stir in the cream and reheat gently.
What cheese melts best for the topping?
Gruyère or Swiss cheese melts beautifully and complements the soup’s flavor.
Do I need to caramelize the onions?
Yes, it’s key to developing the soup’s deep, sweet-savory base.
Can I use dried herbs?
Yes, use about 1/3 the amount of fresh herbs if substituting with dried.
What bread works best for topping?
A crusty baguette or French bread slice holds up well under broiling.
Is this soup gluten-free?
Use gluten-free flour and bread to make it suitable for gluten-free diets.
Conclusion
Creamy French Onion and Mushroom Soup is a luxurious, comforting dish perfect for cozy meals. With its deeply caramelized onions, savory mushrooms, and rich cream base, it’s sure to warm you up from the inside out. Whether served as a starter or the main event, it’s a crowd-pleaser you’ll want to make again and again.
Print
Creamy French Onion and Mushroom Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: French-inspired
- Diet: Vegetarian
Description
A rich and indulgent creamy French onion and mushroom soup, combining sweet caramelized onions, earthy mushrooms, and silky cream for a comforting bowl.
Ingredients
- 4 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/4 tsp dried)
- 2 tablespoons all-purpose flour
- 4 cups beef or vegetable broth
- 1/2 cup dry white wine (optional)
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional, for mushrooms)
- Chopped fresh parsley or chives, for garnish
Instructions
- In a large pot, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until deep golden brown and caramelized, about 25–30 minutes.
- Add sliced mushrooms (and olive oil if needed). Cook until mushrooms soften and release their juices, about 5–7 minutes.
- Stir in minced garlic and thyme; cook 1 minute until fragrant.
- Sprinkle flour over onions and mushrooms. Stir well and cook 2–3 minutes to eliminate raw flour taste.
- Gradually pour in wine (if using), scraping up browned bits from bottom of pot.
- Add broth, stir, and bring soup to a gentle simmer. Cook 10 minutes to thicken slightly.
- Stir in heavy cream; heat but do not boil. Season with salt and pepper to taste.
- Ladle soup into bowls, garnish with parsley or chives, and serve warm.
Notes
- Use vegetable broth for a vegetarian version.
- Adjust cream amount for lighter consistency.
- Add grated Gruyère on top and broil briefly for a French onion-style cheesy crust.
- Store leftovers in refrigerator up to 3 days; reheat gently.
Nutrition
- Serving Size: 1 bowl (approx. 12 oz)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
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