Creamy French Onion And Mushroom Soup Recipe

It’s sooo cold this week in Tulsa…freezing in fact! Everything is covered in ice!

It was the perfect weather to make some homemade bread and a delicious soup and this one is just like a good friend or a warm hug; she’s always there for me when I need her and makes me feel infinitely better about life. HA! This recipe is one from Half Baked Harvest but I switched up a few things! ( I love her and her recipes so please do not take it negatively) I just prefer french onion soup with beef broth and less cream and less cheese and do not use as many mushrooms as her as they tend to be very overpowering and I want my french onion soup to taste like onions and not mushrooms! LOL!

INGREDIENTS

  • 6 tablespoons salted butter

  • 4 medium yellow onions, thinly sliced

  • 1 1/4 cups dry white wine. I also add a splash of red wine. (I want that richness in onion soup)

  • 3 cloves garlic minced or grated

  • 1 cup cremini mushrooms

  • 2 tablespoons fresh thyme leaves

  • 2 tablespoons chopped fresh sage

  • 1 teaspoon honey

  • 6-8 cups beef broth (get the best beef flavorful you can find)

  • 1 teaspoon Worcestershire sauce

  • kosher salt and black pepper

  • 1/4 cup heavy cream

  • some delicious bread ( I love making bread..find my recipe here)

  • 1 cup shredded Gruyère cheese (invest in a really nice one here)

INSTRUCTIONS

  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. Throw in the red wine at the end of this process.

    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. Pop your homemade bread in the oven while the soup first starts cooking.

    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 if you wish.

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RecipesSamantha RubleComment