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Creamy French Onion and Mushroom Soup Recipe

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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.

Ingredients

Scale
  • 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.

Find it online: https://ukfinda.com/creamy-french-onion-and-mushroom-soup-recipe/