Go Back
Creamy French Onion and Mushroom Soup recipe

Creamy French Onion and Mushroom Soup

Indulge in the rich, savory essence of Creamy French Onion and Mushroom Soup, where deeply caramelized onions and earthy mushrooms meld into a velvety, flavorful blend. This refined take on a beloved classic delivers a soothing dish that is both elegant and heartwarming.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 People
Course: Soup
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 3 medium onions thinly sliced
  • 2 cups mushrooms sliced (cremini or button)
  • 3 cloves garlic finely minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cups vegetable broth or beef broth for a deeper taste
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup grated Gruyère or mozzarella cheese for topping
  • Fresh parsley chopped, for garnish
  • Salt and freshly ground black pepper to taste
  • Baguette slices optional, for serving

Method
 

  1. Caramelize the Onions
  2. In a large pot, warm the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they turn a deep golden brown and caramelized, about 15–20 minutes.
  3. Incorporate Mushrooms and Garlic
  4. Stir in the mushrooms and minced garlic, allowing them to cook for 5–7 minutes until the mushrooms become tender and release their moisture.
  5. Add Broth and Seasonings
  6. Pour in the vegetable or beef broth. Sprinkle in the dried thyme and add the Worcestershire sauce. Bring the mixture to a gentle simmer and cook for roughly 10 minutes so the flavors meld. Season with salt and pepper to taste.
  7. Blend in the Cream
  8. Reduce the heat to low. Stir in the heavy cream, ensuring it combines smoothly without boiling. Warm through gently until the soup reaches a creamy consistency.
  9. Prepare Garnishes
  10. If using baguette slices, toast them until crisp and golden. Top each slice with grated cheese, allowing it to melt slightly.

Notes

Ladle the hot soup into bowls. Garnish with the cheesy baguette slices and a sprinkle of fresh parsley before serving.