Creamy French Onion and Mushroom Soup Recipe

This Creamy French Onion and Mushroom Soup is a rich, indulgent combination of two classic flavors. The caramelized onions, tender mushrooms, and creamy broth create a savory and satisfying dish perfect for cooler days or when you’re in the mood for something heartwarming. Combining the sweetness of French onion soup with the earthiness of mushrooms, this recipe will surely become a go-to comfort food in your household.

Why You’ll Love This Recipe

The balance of deeply caramelized onions with mushrooms gives this soup a depth of flavor that’s both satisfying and luxurious. With the creamy base, it elevates the traditional French onion soup into a heartier meal, perfect for any occasion.

How to Make Creamy French Onion and Mushroom Soup

1. Caramelize the Onions:
   In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and a teaspoon of sugar to help them caramelize. Stir frequently, cooking the onions slowly for 20-25 minutes until they are soft, golden brown, and caramelized.
2. Cook the Mushrooms:
   In the same pot, add the mushrooms and cook until they are tender, about 5-7 minutes. The mushrooms will release moisture, which will help deglaze the pan and infuse more flavor into the onions.
3. Add Garlic and Flour:
   Stir in the minced garlic and cook for another minute. Sprinkle the flour over the onion and mushroom mixture, stirring constantly for 2 minutes to create a thick base for the soup.
4. Deglaze with White Wine (Optional):
   If using white wine, pour it into the pot and stir, scraping any brown bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
5. Add Broth and Herbs:
   Pour in the beef or vegetable broth and stir well to combine. Add the dried thyme and season with salt and pepper. Bring the soup to a simmer and let it cook for 10 minutes to allow the flavors to meld.
6. Make It Creamy:
   After the soup has simmered, reduce the heat and stir in the heavy cream. Let the soup cook for another 5 minutes, stirring occasionally, until it becomes rich and creamy.
7. Serve and Garnish:
   Ladle the soup into bowls and top with grated Gruyère or Swiss cheese for an extra layer of flavor. Garnish with fresh parsley and serve with crusty bread on the side.

Tips for the Best Creamy French Onion and Mushroom Soup

• Patience with Caramelizing:
  The key to perfect caramelized onions is slow cooking. Be patient, and let them turn a deep golden brown for maximum flavor.
• Use Fresh Herbs:
  If you have fresh thyme or rosemary, use it for an even more aromatic soup. Simply add a few sprigs while simmering and remove before serving.
• Cheese Lovers:
  Gruyère or Swiss cheese melted on top adds a classic French onion soup touch. You can broil the soup bowls with cheese for a crispy topping, just like the traditional version.
• Wine Alternative:
  If you don’t have white wine on hand, you can use an equal amount of extra broth or a splash of apple cider vinegar to deglaze the pan.

Serving Suggestions

Pair this Creamy French Onion and Mushroom Soup with a side of garlic bread, a fresh salad, or even a slice of quiche for a complete meal. It’s also excellent served in a bread bowl for an extra indulgent experience.

Storing and Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it over low heat on the stovetop, stirring frequently. Add a splash of broth or cream if the soup thickens too much after refrigeration.

Variations of Creamy French Onion and Mushroom Soup

• Vegetarian Option:
  Use vegetable broth and skip the cheese or replace it with a plant-based alternative to keep the soup vegetarian-friendly.
• Extra Creamy:
  If you love a super creamy soup, add more heavy cream or even a dollop of sour cream for extra richness.
• Mushroom Mix:
  Try using a mix of mushrooms like shiitake, portobello, or chanterelles for more complex flavors and textures.
• Brothy Version:
  If you prefer a thinner, broth-based soup, reduce the amount of cream and add more broth for a lighter version.

Conclusion

This Creamy French Onion and Mushroom Soup is the ultimate comfort food for those who love the bold flavors of caramelized onions and earthy mushrooms. It’s easy to make, hearty, and perfect for a cozy dinner. Whether you’re serving it as an appetizer or the main course, this soup is sure to impress with its rich flavors and creamy texture!

Yield: 6

Creamy French Onion and Mushroom Soup Recipe

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This Creamy French Onion and Mushroom Soup is a rich, indulgent combination of two classic flavors. The caramelized onions, tender mushrooms, and creamy broth create a savory and satisfying dish perfect for cooler days or when you're in the mood for something heartwarming. Combining the sweetness of French onion soup with the earthiness of mushrooms, this recipe will surely become a go-to comfort food in your household.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• For the Soup:
• 3 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 2 tablespoons olive oil
• 1 lb cremini or button mushrooms, sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1/4 cup all-purpose flour
• 4 cups beef or vegetable broth
• 1 cup heavy cream
• 1/2 cup dry white wine (optional)
• 1 bay leaf
• Salt and pepper to taste
• 1 1/2 cups shredded Gruyère or Swiss cheese
• 2 tablespoons chopped fresh parsley for garnish
• For the Bread Topping:
• 6 slices of baguette or crusty bread
• 1/2 cup shredded Gruyère or Swiss cheese (for toasting on the bread)

Instructions

1. Caramelize the Onions:
   In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes, until the onions are deep golden brown and caramelized. Reduce the heat if they start to burn.
   
2. Cook the Mushrooms:
   In a separate skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and have released their moisture, about 6-8 minutes. Add the mushrooms to the caramelized onions.
   
3. Add Garlic and Herbs:
   Stir the minced garlic and thyme into the onion and mushroom mixture, cooking for 1-2 minutes until fragrant.
   
4. Make the Soup Base:
   Sprinkle the flour over the mixture and stir to coat the onions and mushrooms. Cook for another 1-2 minutes to remove the raw flour taste.
   Slowly pour in the broth and white wine (if using), stirring to combine. Add the bay leaf and bring the soup to a simmer. Let it cook for 15-20 minutes, stirring occasionally.
   
5. Add Cream and Cheese:
   Remove the bay leaf and stir in the heavy cream. Add 1 1/2 cups of shredded Gruyère cheese and stir until melted and smooth. Season with salt and pepper to taste.
   
6. Prepare the Bread Topping:
   While the soup is simmering, preheat your oven to broil. Arrange the baguette slices on a baking sheet and sprinkle each slice with Gruyère cheese. Broil for 1-2 minutes, until the cheese is melted and bubbly.
   
7. Serve the Soup:
   Ladle the soup into bowls and top each serving with a cheesy baguette slice. Garnish with chopped fresh parsley for a burst of color and flavor.

Notes

For a vegetarian version, use vegetable broth instead of beef broth.

If you prefer a thicker soup, you can add more flour or reduce the broth slightly.

Feel free to experiment with different cheeses like sharp cheddar or provolone for a different flavor.

Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stovetop, adding a bit of broth or cream to thin it out if needed.