Description
Savory French onion and mushroom soup blends rich, earthy flavors into a comforting culinary masterpiece. Warm, silky broth with caramelized onions and tender mushrooms promises a delightful dining experience you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 3 large yellow onions, thinly sliced
- 500 g (1 lb) mushrooms (cremini, button, or a mix), sliced
- 4 cups (1 liter) beef or vegetable broth
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) shredded Gruyere or Swiss cheese
- Baguette slices
Seasoning and Flavor Enhancers:
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon sugar
- ½ cup (50 g) grated Parmesan cheese
- Salt and black pepper, to taste
Thickening Agent:
- 1 tablespoon flour (optional)
Instructions
- Melt the butter and olive oil together in a spacious, heavy-bottomed pot, establishing a gentle heat to transform the onions into a luxurious base.
- Introduce sliced onions into the warm fat, sprinkling sugar and a delicate pinch of salt to coax out their natural sweetness and encourage deep caramelization.
- Tenderly nurture the onions over medium-low temperature, stirring consistently to prevent scorching and promote an even, rich golden-brown coloration.
- While onions slowly transform, prepare fresh mushrooms by cleaning and slicing them into uniform, elegant pieces to ensure consistent cooking.
- Once onions have reached a deep amber hue and developed a complex, jammy texture after approximately 25-30 minutes, elevate the flavor profile by adding minced garlic and aromatic fresh thyme.
- Gracefully deglaze the pot with white wine, scraping accumulated flavorful bits from the bottom to intensify the soup’s depth and complexity.
- Incorporate sliced mushrooms, allowing them to sauté and release their earthy moisture, melding seamlessly with the caramelized onion foundation.
- Pour in rich beef stock and heavy cream, creating a velvety liquid that will marry all the robust ingredients.
- Simmer the soup gently, permitting flavors to harmonize and concentrate for 15-20 minutes, stirring occasionally to prevent any potential scorching.
- Season with black pepper and additional salt, tasting and adjusting to achieve a perfectly balanced flavor profile.
- Ladle the creamy, aromatic soup into warmed bowls, optionally crowning with toasted crusty bread and melted Gruyère cheese for a classic French presentation.
Notes
- Caramelize onions low and slow to develop deep, rich flavor without burning, creating a sweet, complex base for the soup.
- Slice onions uniformly to ensure even cooking and a consistent texture throughout the dish.
- Consider using a mix of different mushroom varieties like shiitake, cremini, and white button for a more complex, earthy taste profile.
- For a lighter version, substitute heavy cream with coconut milk or Greek yogurt to reduce calories while maintaining creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 409
- Sugar: 4 g
- Sodium: 1030 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 83 mg