Creamy French Onion and Mushroom Soup.
Everything you love about a warming, cheesy bowl of French onion soup...but better!
Ingredients
- 6 tablespoonssalted butter
- 4 mediumyellow onions, thinly sliced
- 1 ¼ cupsdry white wine, such as pinot grigio or sauvignon blanc
- 3 clovesgarlic minced or grated
- 2 cupscremini or wild mushrooms, sliced
- 2 tablespoonsfresh thyme leaves
- 2 tablespoonschopped fresh sage
- 1 teaspoonhoney
- 6 cupslow sodium chicken or vegetable broth
- 2 teaspoonsworcestershire sauce ((or soy sauce))
- 2bay leaves
- kosher salt and black pepper
- ½ cupheavy cream
- 6slices french bread
- 2 cupsshredded gruyère cheese
Directions
- 1
1. Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used the 3/4 cup of wine and the onions are deeply caramelized.2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and cook another 5-10 minutes. Remove the bay leaves and discard. Season to taste with salt and pepper.3. Meanwhile, preheat the oven to 400 degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil. 4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Eat!