This Creamy French Onion and Mushroom Soup is the ultimate cozy meal for chilly nights. Combining the rich sweetness of caramelized onions with the earthy depth of mushrooms, all enveloped in a smooth, creamy broth, it’s the perfect balance of comfort and flavor. Whether you’re looking for a hearty starter or a satisfying meal, this soup is sure to hit the spot.

Why You’ll Love This Recipe

What’s not to love about this creamy, savory soup? The rich, caramelized onions and tender mushrooms come together in a luxurious cream-based broth that will warm you from the inside out. It’s a refined, flavorful twist on traditional French onion soup with the addition of earthy mushrooms that elevate the dish. Plus, it’s easy to prepare, and the slow-cooked flavors are worth every minute of simmering.

Ingredients

this Recipe

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 large onions, thinly sliced
• 8 oz mushrooms, sliced (cremini, button, or a mix)
• 4 cloves garlic, minced
• 4 cups beef broth (or vegetable broth for a lighter option)
• 1 cup heavy cream
• 1/2 cup dry white wine (optional)
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon all-purpose flour (optional for thickening)
• Fresh parsley, chopped (for garnish)
• Grated Gruyère or Swiss cheese (optional for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, melt the butter with the olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for about 25-30 minutes, or until they are deeply caramelized and golden brown. This step takes time but is essential for bringing out the sweetness of the onions.
2. Add the sliced mushrooms and cook for another 5-7 minutes until they release their moisture and soften.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Pour in the white wine (if using) and scrape the bottom of the pot to release any flavorful browned bits stuck to the bottom.
5. Add the beef broth, thyme, bay leaf, salt, and pepper. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing all the flavors to meld.
6. If you want a thicker soup, whisk the flour with a bit of water to make a slurry, and stir it into the soup. Let it simmer for an additional 5 minutes to thicken.
7. Stir in the heavy cream and cook for another 2-3 minutes, until heated through. Taste and adjust seasoning if necessary.
8. Ladle the soup into bowls and garnish with fresh parsley. If you like, top with grated Gruyère or Swiss cheese, then serve hot.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: 55 minutes

Variations

• Use a Different Cheese: Instead of Gruyère or Swiss, try cheddar, mozzarella, or Parmesan for a different flavor profile.
• Make It Vegetarian: Use vegetable broth instead of beef broth, and skip the wine if you prefer an alcohol-free version.
• Add Other Vegetables: You can add extra vegetables like carrots or leeks along with the onions for more depth and flavor.
• Spicy Kick: Add a pinch of red pepper flakes or some freshly ground black pepper to give the soup a spicy twist.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup on the stove over medium heat, stirring occasionally. You may need to add a little extra broth or cream to maintain the desired consistency.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day! You can make it ahead and store it in the refrigerator for up to 3-4 days. Reheat on the stove before serving.

2. Can I freeze this soup?

Yes, you can freeze the soup without the cream. Just freeze the soup base in an airtight container for up to 3 months. When ready to serve, reheat and stir in the cream just before serving.

3. Can I use other types of mushrooms?

Definitely! You can use a mix of wild mushrooms like shiitake, oyster, or portobello for added depth of flavor, or just stick with classic button or cremini mushrooms.

4. Can I use chicken broth instead of beef broth?

Yes, chicken broth will work in place of beef broth, though the flavor will be slightly lighter. For a richer flavor, stick with beef broth.

5. How do I get the onions to caramelize properly?

Caramelizing onions takes time, so be patient! Cook them on medium-low heat, stirring occasionally, for 25-30 minutes. This slow cooking process helps bring out the natural sweetness of the onions.

6. Can I add wine to this soup?

Yes! White wine adds great depth and acidity to the soup. If you don’t want to use wine, you can substitute it with extra broth or a splash of vinegar.

7. How can I make the soup thicker?

If you prefer a thicker soup, you can add a bit of flour to the broth and let it simmer for a few extra minutes, or use a cornstarch slurry (cornstarch and water mixture).

8. Can I make this soup dairy-free?

Yes, you can substitute the heavy cream with coconut milk or cashew cream to make the soup dairy-free. You can also use a plant-based cheese for topping.

9. Can I use a slow cooker for this recipe?

Yes, you can make this soup in a slow cooker. Sauté the onions and mushrooms first, then transfer them to the slow cooker along with the rest of the ingredients. Cook on low for 6-7 hours.

10. Can I skip the cheese on top?

Yes, the soup is delicious on its own, but the cheese adds extra richness. If you prefer to skip it, the soup will still be full of flavor.

Conclusion

This Creamy French Onion and Mushroom Soup is the perfect comfort food for any occasion. The rich combination of caramelized onions, tender mushrooms, and creamy broth makes for a satisfying and cozy meal. It’s easy to make, deeply flavorful, and sure to impress anyone who tries it. Whether you’re enjoying it on a cold winter night or serving it as an appetizer at a dinner party, this soup is guaranteed to be a hit!

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