Onion Mushroom Soup with Cheese Croutes
Warm, hearty, and rich with flavor, Onion Mushroom Soup with Cheese Croutes is the ultimate comfort dish for cozy nights. This recipe combines the deep, caramelized sweetness of golden onions with the earthy richness of sautéed mushrooms, all simmered in a creamy broth infused with thyme, bay leaf, and a splash of dry white wine. The pièce de résistance? Crisp baguette slices crowned with melted Gruyère or Parmesan cheese, broiled to golden perfection and served as irresistible croutes atop the soup. With minimal prep time and maximum flavor, this soup is perfect for an indulgent dinner starter or a satisfying main course. Pair it with a fresh sprinkle of parsley for a finishing touch of elegance!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 medium yellow onions, thinly sliced
- 2 cloves garlic cloves, minced
- 450 grams white or cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1 piece bay leaf
- 2 tablespoons all-purpose flour
- 120 milliliters dry white wine
- 1 liter chicken or vegetable stock
- 120 milliliters heavy cream
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 small loaf baguette, sliced into 1-inch thick rounds
- 120 grams grated Gruyère or Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the sliced onions and cook, stirring frequently, for 10-15 minutes or until they are caramelized and golden brown.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms, thyme, and bay leaf. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are softened and their liquid has evaporated.
Sprinkle the flour over the onion-mushroom mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Pour in the white wine, stirring constantly to deglaze the pan and scrape up any browned bits at the bottom. Let it simmer for 2-3 minutes until reduced slightly.
Add the chicken or vegetable stock and bring the soup to a gentle simmer. Cook for 15 minutes to allow the flavors to meld.
Remove the bay leaf, then stir in the heavy cream. Season the soup with salt and black pepper to taste.
While the soup is simmering, preheat your oven broiler. Arrange baguette slices on a baking sheet.
Top each slice with a generous amount of grated cheese and broil for 2-3 minutes, or until the cheese is melted and golden.
Serve the soup hot, topped with cheese croutes, and optionally garnish with chopped parsley.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 7522 mg | 327% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 29.3 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1416 mg | 109% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2457 mg | 52% | |
*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.
