Creamy French Onion and Mushroom Soup

Posted by by Sara 7 months Ago 87 Views

Introduction

Can a bowl of soup taste like a five-star bistro experience? With this Creamy French Onion and Mushroom Soup, the answer is a warm, resounding yes. This recipe marries the deep, caramelized sweetness of French onions with the earthy richness of mushrooms — all enveloped in a luxurious, creamy broth.

It’s comfort food elevated: perfect for cozy nights, elegant starters, or simply impressing yourself with every spoonful.

Ingredients List

Main Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 large yellow onions, thinly sliced
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 3 cloves garlic, minced
  • 8 oz cremini or baby bella mushrooms, sliced
  • 4 cups beef broth (or vegetable broth for vegetarian option)
  • 1/2 cup dry white wine (optional)
  • 1/2 cup heavy cream (or half-and-half)
  • 1 tbsp all-purpose flour (optional, for thickening)
  • 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
  • Salt & black pepper to taste

Optional Toppings:

  • Shredded Gruyère or Swiss cheese
  • Toasted baguette slices or croutons
  • Fresh thyme sprigs

Timing

  • Prep Time: 15 minutes
  • Cook Time: 40–45 minutes
  • Total Time: ~1 hour

This soup delivers layered, complex flavors in under 60 minutes — a fraction of the time traditional French onion soup takes.

Step-by-Step Instructions

Step 1: Caramelize the Onions

In a large pot or Dutch oven, melt butter with olive oil over medium-low heat. Add sliced onions, salt, and sugar. Cook for 20–25 minutes, stirring occasionally, until golden and deeply caramelized.

Tip: Don’t rush this step — it builds the soup’s base flavor.

Step 2: Add Garlic and Mushrooms

Stir in the minced garlic and sliced mushrooms. Cook for 6–8 minutes until mushrooms release their moisture and begin to brown.

Step 3: Deglaze and Simmer

Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits. Add broth and thyme. Bring to a simmer and cook for 15 minutes.

Step 4: Make It Creamy

Whisk flour with a few tablespoons of the hot broth in a separate bowl, then stir into the pot. Add cream, adjust seasoning with salt and pepper. Simmer 5 more minutes until slightly thickened.

Tip: For a richer texture, blend half the soup before adding cream.

Nutritional Information (per serving, serves 4)

  • Calories: 290
  • Protein: 6g
  • Carbohydrates: 18g
  • Fat: 22g
  • Saturated Fat: 12g
  • Fiber: 3g
  • Sodium: 800mg

This soup is lower in sodium and sugar than store-bought varieties and high in umami-rich flavor.

Healthier Alternatives for the Recipe

Make this soup lighter without losing comfort:

  • Use olive oil only to reduce saturated fat.
  • Swap heavy cream for unsweetened cashew cream or Greek yogurt.
  • Use low-sodium broth and add more herbs for flavor.
  • Add extra mushrooms or lentils for a boost of plant-based protein.

Serving Suggestions

Pair this soup with:

  • A slice of sourdough or crusty French bread
  • A light arugula salad with balsamic vinaigrette
  • A grilled cheese sandwich (for next-level indulgence)
  • As a rich starter for steak or roast chicken

Tip: Top with Gruyère and toast briefly under the broiler for that classic French onion soup effect.

Common Mistakes to Avoid

  1. Under-caramelizing onions: Don’t stop when they’re just translucent — go for golden brown.
  2. Skipping the wine deglaze: It adds depth and lifts flavor from the pan.
  3. Overcooking cream: Add it last to avoid curdling.
  4. Too much flour: Just a touch thickens the soup — too much muddies the texture.

Storing Tips for the Recipe

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Let cool completely, then freeze up to 3 months (note: cream may separate slightly).
  • Reheat: Gently reheat on the stovetop. Stir in a splash of broth if needed.

Conclusion

This Creamy French Onion and Mushroom Soup offers the soul-warming experience of two iconic soups — all in one bowl. It’s rich, savory, and surprisingly easy to make at home.

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FAQs

Can I make this vegan?

Yes! Use olive oil, dairy-free cream, and vegetable broth. Nutritional yeast adds cheesy depth.

Can I skip the wine?

Absolutely. Substitute with more broth and a splash of balsamic vinegar for acidity.

Can I blend the soup?

Yes. Blend all or half of the soup depending on your desired texture.

What mushrooms work best?

Cremini or baby bella are ideal. Shiitake or portobello add even more depth.

Is this gluten-free?

Omit the flour or replace it with cornstarch or arrowroot for a gluten-free version.