This easy French onion soup gets its rich, deep flavor from caramelized onions and lots of delicious mushrooms. If you’ve never had mushrooms in a French onion soup before then you’re in for a treat! They’re a wonderfully hearty addition.
Classic French onion soup is made with beef broth and has croutons and cheese melted on top. I prefer chicken broth, and just tossing the cheese on top at the end.
Laziness during the final steps is made up for, I feel, by taking the time to let the onions caramelize properly. It may take a while, but the flavorful result is well worth it.
This mushroom soup recipe is a fun twist on an old classic. Try it and see!
Recommended mushrooms: Cremini, white buttons, or portobello. The taste of more delicate wild mushrooms may get lost here, so best save them for another recipe.
Ingredients:
- 1 lb mushrooms, cleaned and chopped
- 2 tablespoons butter (or olive oil)
- 4 cups yellow onions, quartered
- 4 cloves garlic, minced
- 4 cups broth (beef is traditional, but you can use chicken or vegetables)
- 1 cup white wine
- Croutons (optional)
- Shredded cheese of your choice
- Salt and pepper to taste
We’ll begin by caramelizing the onions. Melt a tablespoon of butter in a large soup pot over medium-high heat. Add onions and cook until they’re soft and brown.
Reduce the heat to low. Let the onions cook until they’re brown and caramelized, about 40 – 50 more minutes while stirring occasionally. When they’re done, transfer them to a bowl.
Bring the heat back up to medium-high and melt the other tablespoon of butter in the same soup pot. Add the mushrooms and garlic and cook about 10 minutes.
Add the onions back into the pot along with the wine and broth. Bring the mixture to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.
Top with croutons and cheese and serve hot. Yum!
Variations:
- Classic French onion soup is often made with vinegar, cognac, or sherry. Choose one, and add 3 tablespoons when you pour in the stock.
- If you miss spices, thyme and parsley are good additions. Add them in 1/2 teaspoon increments to your liking.
- Add a teaspoon of either soy or Worcestershire sauce at the end.
jp says
It was delicious. And easy to make following your instructions. Can I freeze it too
Mrs. Mushroom says
Of course, you can!
John Huffman says
I used strained potato water for my base and Vernor’s Ginger Ale for the wine.
I then baked a loaf of Italian bread to go with it. Personally I like putting the thick slice of bread on the bottom of my bowl and then the soup.
Jenny says
Oh that’s interesting. And sounds fabulous. I love the bread in the bowl first; I do that sometimes too.
Linda says
Can I add greens like spinach to the soup?