Description
Rich Mushroom & Caramelized Onion Soup brings French countryside comfort to your kitchen. Crispy bacon and melted cheese toasties complete this hearty winter classic that nourishes your soul.
Ingredients
Scale
- 500 g (1 lb) mushrooms, sliced (mix of cremini, shiitake, and button)
- 4 cups (1 liter) chicken or vegetable broth
- 2 large onions, thinly sliced
- 4 slices of bread (sourdough or baguette)
- 4 slices of bacon, cooked crispy
- 1 cup shredded cheese (cheddar, Gruyere, or mozzarella)
- ½ cup heavy cream
- 3 cloves garlic, minced
- 2 tbsps unsalted butter
- 2 tbsps butter, for spreading
- 2 tbsps olive oil
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions
- Caramelize Onions: Gently heat olive oil and butter in a large pot. Add thinly sliced onions with a pinch of salt, stirring occasionally over medium-low heat. Allow onions to transform slowly, developing rich amber tones and deep mahogany edges over 20-25 minutes, ensuring even and patient caramelization.
- Develop Soup Base: Incorporate sliced mushrooms into the caramelized onions, sautéing until they release their moisture and begin to brown. Sprinkle flour to create a roux, stirring continuously to prevent burning and develop a robust flavor foundation.
- Liquid Integration: Pour in vegetable broth and white wine, whisking to blend seamlessly with the onion-mushroom mixture. Add fresh thyme, bay leaf, and season with salt and pepper. Bring to a gentle simmer, allowing flavors to meld and intensify for 15-20 minutes.
- Prepare Cheesy Toasties: While soup simmers, toast baguette slices until golden. Crisp bacon in a separate pan until perfectly rendered. Layer toasted bread with grated gruyère and parmesan cheeses, then broil until cheese melts and develops a bubbly, golden crust.
- Final Assembly: Ladle the rich, aromatic soup into deep bowls. Top each serving with the cheese-laden toasties and crumbled bacon. Garnish with fresh parsley for a bright, herbal finish.
Notes
- Caramelize with Patience: Low and slow is the secret to perfect caramelized onions. Rush the process, and you’ll end up with burnt, bitter onions instead of sweet, golden goodness.
- Control Heat Carefully: Watch the temperature closely. If the heat is too high, onions will burn; too low, and they’ll steam instead of caramelize.
- Stir Strategically: Occasional stirring prevents sticking and ensures even browning. Use a wooden spoon to gently move onions around the pan.
- Salt Enhances Flavor: A pinch of salt helps draw out moisture and speeds up the caramelization process, creating deeper, more complex flavors in the soup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg