Mushroom-infused French Onion Soup: a cozy blend of caramelized onions, earthy mushrooms, and melted Gruyere on toasted baguette slices. Warm your soul!
Prep Time15 minutesminutes
Cook Time45 minutesminutes
Total Time1 hourhour
Yield 6servings
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Ingredients
6Tbspunsalted butter
4largeyellow onions(or white onions) sliced
3clovesgarlicminced
2fresh thymechopped
16ozbaby bella mushrooms
1 ¼cupred wine
1Tbspworcestershire sauce
2Tbspall-purpose flour
8cupschicken broth
1French baguettesliced
½lbgruyere cheeseshredded or sliced
Instructions
In a large pot, or Dutch oven, melt the butter over medium-high heat. Add the onions and garlic, seasoning generously with salt and pepper. Cook, stirring occasionally, for about 10-15 minutes until onions are softened and beginning to caramelize.
Add 1 cup of the wine along with the mushrooms and cook, stirring occasionally, for about 10 minutes to soften the mushrooms. Add remaining wine, Worcestershire sauce, and flour then stir to combine; cooking for additional 5 minutes.
Add the chicken broth to the pot, and season again with salt and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
While simmering, preheat the oven to 400° F. Lay your bread slices on a sheet pan and toast in the oven for 4-5 minutes, watching closely to make sure they don't burn. Remove from oven and turn up to broil.
Once the soup has simmered, ladle into oven-safe bowls and place on a baking sheet. Top the bread with a generous handful of shredded cheese (or a couple slices if using sliced).
Place the sheet pan of soups into the broiler for 3-4 minutes or until the cheese is fully melted and just starting to bubble and brown.