French Onion and Wild Mushroom Soup
Indulge in the rich, savory depths of our French Onion and Wild Mushroom Soup, where silky caramelized onions meet earthy wild mushrooms in a luxurious broth. This hearty soup layers complex flavors, from the sweetness of slow-cooked yellow onions to the umami-rich combination of beef and chicken broths, elevated with a splash of dry white wine and fragrant thyme. Each bowl is crowned with a toasted baguette slice smothered in bubbly, golden Gruyère cheese for a restaurant-worthy finish. Perfect for cozy evenings, this comforting recipe brings a touch of French bistro elegance to your table while highlighting seasonal, wholesome ingredients. Whether you’re serving it as a starter or the main event, this soup is sure to impress.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 2 cups wild mushrooms (such as cremini, shiitake, and oyster), roughly chopped
- 1 cup dry white wine
- 6 cups low-sodium beef broth
- 2 cups low-sodium chicken broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 small loaf baguette, sliced into 1-inch thick rounds
- 1.5 cups Gruyère cheese, grated
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the sliced onions and cook, stirring occasionally, for 30-40 minutes until they are deeply caramelized and golden brown. Adjust the heat as necessary to avoid burning.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the wild mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Pour in the white wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Allow the wine to simmer for 2-3 minutes until slightly reduced.
Stir in the beef broth, chicken broth, thyme sprigs, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, allowing the flavors to meld.
Season with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
While the soup simmers, preheat your broiler. Place the baguette slices on a baking sheet and broil for 1-2 minutes on each side until they are toasted.
Ladle the soup into oven-safe bowls and place one or two baguette slices on top of each bowl. Sprinkle generously with grated Gruyère cheese.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbling. Keep a close eye to avoid burning.
Carefully remove the bowls from the oven (they will be hot). Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 321 mg | 25% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
