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
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- 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