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creamy french onion and mushroom soup recipe
Ben Carraoli

Creamy French Onion and Mushroom Soup Recipe

This Creamy French Onion and Mushroom Soup is rich, comforting, and full of deep, savory flavors. Caramelized onions and sautéed mushrooms simmer in a creamy broth, then topped with toasted bread and melted Gruyère cheese. It’s like a warm hug in a bowl—perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Calories: 630
Ingredients Method

Ingredients
  

  • 6 tablespoons salted butter – gives the onions richness and helps caramelize them slowly.
  • 4 medium yellow onions thinly sliced – choose firm onions for the best flavor and texture.
  • 1¼ cups dry white wine like Pinot Grigio or Sauvignon Blanc – adds acidity and depth; avoid sweet wines.
  • 3 cloves garlic minced or grated – for aromatic flavor; fresh garlic works best.
  • 2 cups cremini or wild mushrooms sliced – use fresh, not canned, for a meatier bite and earthy taste.
  • 2 tablespoons fresh thyme leaves – adds fresh woodsy flavor; dried can be used in a pinch.
  • 2 tablespoons chopped fresh sage – enhances richness with its slightly peppery flavor.
  • 1 teaspoon honey – helps balance the strong onion flavor with a hint of sweetness.
  • 6 –8 cups low sodium chicken or vegetable broth – use homemade or quality store-bought for better taste.
  • 2 teaspoons Worcestershire sauce or soy sauce – boosts umami flavor; use soy for a vegetarian version.
  • 2 bay leaves – adds subtle depth to the broth during simmering.
  • Kosher salt and black pepper – season to taste at different stages for balanced flavor.
  • ½ cup heavy cream – gives the soup its creamy texture; don't substitute with milk for best results.
  • 6 slices French bread – crusty bread to soak up the broth; toast well so it holds up under cheese.
  • 2 cups shredded Gruyère cheese – freshly grated melts best and adds nutty savory goodness.

Method
 

  1. Start by melting the salted butter in a large Dutch oven over medium-high heat. Add the sliced onions and drizzle in the honey. Stir everything together and let the onions cook down slowly, stirring occasionally, for about 10 minutes. Gradually pour in ¾ cup of the wine, about ¼ cup at a time, allowing it to fully cook into the onions each time before adding more.
  2. Let the onions continue to cook for another 10–15 minutes until they turn a deep golden brown. This caramelization brings out their natural sweetness and creates a rich base for the soup. Don’t rush this step—it’s key to the flavor.
  3. Once the onions are deeply caramelized, add the minced garlic, sliced mushrooms, thyme, and sage. Season everything with salt and pepper, then cook for about 3–4 minutes until the mushrooms start to soften. Pour in the remaining ½ cup of wine and let it reduce slightly to intensify the flavor.
  4. Now, add the broth, Worcestershire sauce (or soy sauce), and bay leaves. Increase the heat to medium-high and bring the soup to a gentle simmer. Let it simmer for about 10 minutes to let the herbs infuse and flavors blend.
  5. After simmering, stir in the heavy cream. Let the soup cook for another 5–10 minutes until it thickens slightly and turns beautifully creamy. Remove the bay leaves and taste the soup, adjusting salt and pepper as needed. The broth should be smooth, flavorful, and balanced.
  6. At this point, your kitchen will smell incredible, and the soup is almost ready for the final touch—the cheesy bread topping. While the soup finishes cooking, prepare your oven for the next step.
  7. Preheat your oven to 400°F (200°C). Arrange the French bread slices on a baking sheet and toast them for 10–15 minutes until they’re completely dry and slightly golden. This helps the bread hold up when soaked in the soup and topped with cheese.
  8. Once the bread is toasted, switch your oven to broil so it's ready for the final step. You want it hot enough to melt and bubble the cheese in just a few minutes.
  9. Ladle the hot soup into oven-safe bowls. Place one slice of toasted bread into each bowl and sprinkle a generous amount of shredded Gruyère cheese over the top. Set the bowls on a baking sheet and carefully transfer them to the oven.
  10. Broil for 3–5 minutes, just until the cheese is bubbly, golden, and irresistible. Watch closely to avoid burning. Once done, remove from the oven and top with fresh thyme leaves.