This Creamy French Onion and Mushroom Soup is a rich, velvety twist on the classic French onion soup. Caramelized onions and earthy mushrooms are simmered in a flavorful broth, then finished with cream for a luxurious texture. Topped with melted cheese and toasted bread, this comforting soup is perfect for chilly nights, cozy dinners, or as an elegant appetizer for any meal.
Why You’ll Love This Recipe
- A rich blend of caramelized onions, mushrooms, and creamy broth
- Hearty and comforting—perfect for cold weather
- Easy to make with simple pantry ingredients
- Topped with gooey melted cheese for an indulgent finish
- A luxurious twist on two classic soups in one
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow onions, thinly sliced
- Fresh mushrooms (cremini, button, or portobello), sliced
- Garlic cloves, minced
- Beef or vegetable broth
- Heavy cream or half-and-half
- Unsalted butter
- Olive oil
- Fresh thyme (or dried thyme)
- Bay leaf
- Worcestershire sauce (optional, for added depth)
- Salt and black pepper to taste
- Gruyère or Swiss cheese, shredded (for topping)
- Baguette slices or crusty bread, toasted
Directions
- Caramelize the onions: In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until golden brown and caramelized.
- Cook the mushrooms: Add sliced mushrooms and garlic to the pot. Cook until mushrooms are tender and browned, about 5-7 minutes.
- Add broth and seasonings: Pour in the broth, add thyme, bay leaf, Worcestershire sauce (if using), salt, and pepper. Bring to a simmer and let cook for 15 minutes.
- Make it creamy: Stir in the heavy cream and continue to simmer for 5-10 minutes, allowing the flavors to blend. Remove the bay leaf before serving.
- Prepare the topping: Preheat your broiler. Ladle the soup into oven-safe bowls, top with toasted baguette slices, and sprinkle generously with shredded cheese.
- Broil and serve: Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Serve hot and garnish with fresh thyme.
Servings and Timing
- Servings: 4-6
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Variations
- Vegetarian Option: Use vegetable broth and skip the Worcestershire sauce.
- Vegan Twist: Replace cream with coconut milk or a dairy-free alternative and use vegan cheese.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Low-Carb Option: Skip the bread topping and serve with a sprinkle of extra cheese.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm on the stovetop over medium heat or microwave until hot.
- Freeze: Freeze without the cream for up to 3 months; add cream after reheating for the best texture.
FAQs
What’s the best type of mushroom for this soup?
Cremini, button, or portobello mushrooms work well, but a mix of wild mushrooms will add extra depth of flavor.
Can I use milk instead of heavy cream?
Yes, but the soup will be less rich. Whole milk or half-and-half are good lighter alternatives.
How do I caramelize onions faster?
Cook the onions over medium heat and add a pinch of baking soda to speed up caramelization without compromising flavor.
Can I use pre-sliced mushrooms?
Yes, pre-sliced mushrooms work fine and save time, but fresh mushrooms offer better flavor and texture.
What cheese works best for topping?
Gruyère is traditional for French onion soup, but Swiss, provolone, or mozzarella also melt beautifully.
Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and store it in the fridge. Add the cream and toppings just before serving.
Is this soup gluten-free?
Yes, as long as you skip the bread topping or use gluten-free bread.
What bread is best for the topping?
A crusty baguette or French bread works best for absorbing the soup without getting soggy.
Can I add protein to this soup?
Yes, shredded chicken or cooked sausage can be stirred in for a heartier meal.
How do I prevent the cheese from burning under the broiler?
Keep a close eye on the soup while broiling, and position the bowls on a lower rack if the cheese browns too quickly.
Conclusion
This Creamy French Onion and Mushroom Soup is a luxurious blend of rich caramelized onions, earthy mushrooms, and velvety cream topped with gooey, melted cheese. It’s a comforting, hearty meal perfect for cozy nights or as an elegant starter for a dinner party. Serve with crusty bread or a fresh salad, and enjoy a bowl of pure comfort!
PrintCreamy French Onion and Mushroom Soup Recipe
This Creamy French Onion and Mushroom Soup combines the deep, savory flavors of caramelized onions with earthy mushrooms, all simmered in a rich, creamy broth. Topped with melted cheese and crispy bread, it’s a comforting, cozy meal perfect for chilly days or a hearty appetizer before a special dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
- 3 large yellow onions, thinly sliced
- 500 g (1 lb) mushrooms (cremini, button, or a mix), sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon sugar (helps with caramelizing onions)
- 4 cups (1 liter) beef or vegetable broth
- 1 cup (240 ml) heavy cream (or half-and-half for a lighter option)
- ½ cup (50 g) grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon flour (optional, for thickening)
- Baguette slices (for serving)
- 1 cup (100 g) shredded Gruyère or Swiss cheese (for topping)
Instructions
1. Caramelize the onions:
- In a large pot or Dutch oven, heat butter and olive oil over medium-low heat.
- Add sliced onions, sugar, and a pinch of salt. Cook slowly, stirring often, for 25-30 minutes until the onions are golden brown and caramelized.
2. Cook the mushrooms:
- Add the sliced mushrooms to the pot and cook for 10 minutes until they release their moisture and turn golden.
- Stir in the minced garlic and thyme, and cook for another minute until fragrant.
3. Prepare the creamy broth:
- Sprinkle flour over the mixture (if using) and stir for 1-2 minutes to eliminate the raw taste.
- Slowly add the broth, stirring constantly to avoid lumps.
- Bring the soup to a simmer and cook for 15 minutes to allow the flavors to meld together.
4. Add cream and cheese:
- Stir in the heavy cream and Parmesan cheese. Cook for another 5 minutes until the soup thickens slightly.
- Season with salt and black pepper to taste.
5. Make the cheesy bread topping:
- While the soup simmers, toast baguette slices until golden.
- Top each slice with shredded Gruyère or Swiss cheese, and broil for 2-3 minutes until bubbly and melted.
6. Serve:
- Ladle the soup into bowls and place a cheesy baguette slice on top of each bowl.
- Garnish with extra thyme or freshly cracked black pepper.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- Add a splash of dry white wine while caramelizing the onions for extra depth.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.