This Creamy French Onion and Mushroom Soup is the ultimate cozy comfort food. It’s everything you love about classic French onion soup—but elevated with earthy mushrooms, double the fresh herbs, and a luxurious touch of cream. Rich, flavorful, and topped with that irresistible cheesy bread layer, this soup is perfect for cold-weather days, holiday dinners, or whenever you’re craving something warm and hearty.
Why You’ll Love It:
- Deeply caramelized onions for bold, savory flavor
- Mushrooms add depth and heartiness
- Cream makes it extra rich and smooth
- Classic Gruyère toast topping baked until golden and melty
Ingredients:
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1 1/4 cups dry white wine (Pinot Grigio or Sauvignon Blanc)
- 3 cloves garlic, minced or grated
- 2 cups cremini or wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 teaspoon honey
- 6-8 cups low sodium chicken or vegetable broth
- 2 teaspoons Worcestershire sauce (or soy sauce)
- 2 bay leaves
- Kosher salt and black pepper
- 1/2 cup heavy cream
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions:
- In a large Dutch oven, melt the butter over medium-high heat. Add onions and honey. Cook, stirring occasionally, until softened—about 10 minutes.
- Gradually add 3/4 cup of the wine, 1/4 cup at a time, allowing each addition to fully cook into the onions. Continue cooking another 10–15 minutes until the onions are deeply caramelized.
- Stir in the garlic, mushrooms, thyme, and sage. Season with salt and pepper. Cook 3–4 minutes.
- Add the remaining 1/2 cup wine, broth, Worcestershire sauce, bay leaves, and another pinch of salt and pepper. Bring to a simmer over medium-high heat and cook for 10 minutes.
- Stir in the cream and simmer for another 5–10 minutes. Remove and discard the bay leaves. Taste and adjust seasoning.
- Preheat oven to 400°F. Place the bread slices on a baking sheet and toast for 10–15 minutes until dry. Switch oven to broil.
- Ladle soup into oven-safe bowls. Add one slice of toasted bread to each and top generously with cheese. Place bowls on a baking sheet and broil 3–5 minutes until the cheese is bubbly and golden. Garnish with fresh thyme and serve.
Tips:
- For a non-alcoholic version, substitute wine with apple cider (1/2 cup) and broth (1/2 cup).
- Use vegetarian broth to make the soup fully vegetarian.
- If you don’t have oven-safe bowls, melt cheese on bread slices separately, then add them to the soup.
This creamy twist on French onion soup is sure to be a new favorite. Whether served on a chilly night or as a holiday starter, it’s guaranteed to warm you up from the inside out.