There’s something magical about a bowl of Creamy French Onion and Mushroom Soup on a chilly evening. I still remember the first time I tasted it—it wasn’t just a meal; it was an experience. The sweet aroma of caramelized onions slowly cooking down, mingling with the earthy scent of mushrooms, filled the kitchen with warmth. Every spoonful felt like a hug in a bowl.
French onion soup has long been a symbol of comfort, a dish with roots stretching back to 18th-century Parisian bistros. Traditionally served with a bubbling layer of cheese atop a slice of bread, it’s the kind of recipe that bridges generations. But this creamy variation adds a layer of indulgence, transforming the humble broth into a velvety, rich concoction that feels both familiar and luxurious.
In my family, this soup became a winter tradition. Whenever the first snow blanketed the yard, my mother would pull out her largest pot and start the ritual of slow-cooking onions until they turned deep golden. I’d sit at the kitchen table, watching the steam rise, eager for the moment she’d ladle the soup into heavy ceramic bowls. That memory is the heartbeat of this recipe—it’s not just about the ingredients, but the feelings it stirs.
Whether you’re making this soup to impress guests or to savor a quiet night in, Creamy French Onion and Mushroom Soup brings old-world charm with a creamy, modern twist. Let’s dive in.
Why You’ll Love This Recipe
- Deep, rich flavors: The caramelized onions and sautéed mushrooms create an unforgettable savory base.
- Lusciously creamy: The addition of cream makes every spoonful smooth and comforting.
- Versatile: Perfect as a starter, a main dish, or alongside crusty bread for dipping.
- Vegetarian-friendly: Easily adaptable with vegetable broth and no meat-based ingredients.
- Freezer-friendly: Make a big batch and enjoy it for weeks to come.
INGREDIENTS YOU’LL NEED
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 8 oz mushrooms (cremini or button), sliced
- 2 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 cup heavy cream
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce (optional, for added depth)
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
- Grated Gruyère or Swiss cheese (optional, for topping)
How to Make Creamy French Onion and Mushroom Soup
Making Creamy French Onion and Mushroom Soup is a labor of love, but each step builds layers of flavor that are worth every minute.
Step-by-Step Instructions
- Caramelize the onions
In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the sliced onions with a pinch of salt. Stir occasionally, letting them cook slowly for 30–40 minutes until they turn a deep golden brown. Don’t rush—this slow caramelization brings out their natural sweetness and rich flavor. - Sauté the mushrooms
Add the sliced mushrooms to the caramelized onions. Stir and cook for another 10 minutes, until the mushrooms release their moisture and begin to brown, filling the kitchen with an earthy, savory aroma. - Add garlic and herbs
Stir in the minced garlic, thyme, rosemary, and bay leaf. Let them cook together for about 2 minutes, allowing the herbs to infuse the mixture. - Deglaze the pot
Pour in the balsamic vinegar and soy sauce. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot.
- Simmer with broth
Add the vegetable broth, stirring everything together. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes. The flavors will meld beautifully. - Stir in the cream
Remove the bay leaf. Pour in the heavy cream and stir. Let the soup simmer for 5 more minutes to warm through. Taste and season with salt and pepper. - Serve and garnish
Ladle the soup into bowls. Sprinkle with chopped parsley and top with grated Gruyère or Swiss cheese, if desired. Serve hot, ideally with slices of toasted bread for dipping.
Helpful Tips
- Don’t rush the onions: Caramelizing onions properly takes time; low and slow is the key.
- Use a mix of mushrooms: Try adding shiitake or portobello mushrooms for a deeper, umami-rich flavor.
- Make it dairy-free: Swap the butter for olive oil and use coconut cream or a plant-based cream.
- Cheese topper option: For a French onion soup vibe, place a slice of toasted bread with melted cheese right on top of the soup before serving.
Details
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian (with vegetable broth)
Notes
This soup tastes even better the next day as the flavors continue to develop. Store leftovers in the fridge or freeze portions for easy meals later.
Nutritional Information (per serving)
- Calories: ~330
- Protein: 6g
- Carbohydrates: 28g
- Fat: 25g
Frequently Asked Questions
Can I make this soup vegan?
Yes! Use olive oil instead of butter, plant-based cream, and skip the cheese or use vegan cheese.
How can I make this soup gluten-free?
The soup itself is naturally gluten-free. If serving with bread, choose a gluten-free option.
Does it freeze well?
Absolutely. Cool completely before freezing in airtight containers for up to 2 months.
Storage Instructions
- Refrigerator: Store in a sealed container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before reheating gently on the stovetop.
Related Recipes
If you liked Creamy French Onion and Mushroom Soup, you might also enjoy:
- Hungarian Mushroom Soup
- Ratatouille Soup: A Hearty Bowl of Comfort
- Hearty Ratatouille Soup
- Instant Pot Creamy Mushroom Soup
Conclusion
This Creamy French Onion and Mushroom Soup is the kind of dish that wraps you in warmth from the inside out. With its deep, savory flavors and velvety texture, it’s perfect for quiet winter nights or sharing with loved ones around the table. It’s more than just a soup—it’s a story in every spoonful, connecting tradition with a touch of modern comfort.
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Creamy French Onion and Mushroom Soup: A Cozy Twist on a Classic
Description
There’s something magical about a bowl of Creamy French Onion and Mushroom Soup on a chilly evening. I still remember the first time I tasted it—it wasn’t just a meal; it was an experience. The sweet aroma of caramelized onions slowly cooking down, mingling with the earthy scent of mushrooms, filled the kitchen with warmth. Every spoonful felt like a hug in a bowl.
French onion soup has long been a symbol of comfort, a dish with roots stretching back to 18th-century Parisian bistros. Traditionally served with a bubbling layer of cheese atop a slice of bread, it’s the kind of recipe that bridges generations. But this creamy variation adds a layer of indulgence, transforming the humble broth into a velvety, rich concoction that feels both familiar and luxurious.
In my family, this soup became a winter tradition. Whenever the first snow blanketed the yard, my mother would pull out her largest pot and start the ritual of slow-cooking onions until they turned deep golden. I’d sit at the kitchen table, watching the steam rise, eager for the moment she’d ladle the soup into heavy ceramic bowls. That memory is the heartbeat of this recipe—it’s not just about the ingredients, but the feelings it stirs.
Whether you’re making this soup to impress guests or to savor a quiet night in, Creamy French Onion and Mushroom Soup brings old-world charm with a creamy, modern twist. Let’s dive in.
Ingredients
2 tablespoons olive oil
2 tablespoons unsalted butter
2 large yellow onions, thinly sliced
8 oz mushrooms (cremini or button), sliced
2 garlic cloves, minced
4 cups vegetable broth (or chicken broth for non-vegetarian option)
1 cup heavy cream
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
1 bay leaf
1 tablespoon balsamic vinegar
1 tablespoon soy sauce (optional, for added depth)
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Grated Gruyère or Swiss cheese (optional, for topping)
Instructions
-
Caramelize the onions
In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the sliced onions with a pinch of salt. Stir occasionally, letting them cook slowly for 30–40 minutes until they turn a deep golden brown. Don’t rush—this slow caramelization brings out their natural sweetness and rich flavor. -
Sauté the mushrooms
Add the sliced mushrooms to the caramelized onions. Stir and cook for another 10 minutes, until the mushrooms release their moisture and begin to brown, filling the kitchen with an earthy, savory aroma. -
Add garlic and herbs
Stir in the minced garlic, thyme, rosemary, and bay leaf. Let them cook together for about 2 minutes, allowing the herbs to infuse the mixture. -
Deglaze the pot
Pour in the balsamic vinegar and soy sauce. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot. -
Simmer with broth
Add the vegetable broth, stirring everything together. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes. The flavors will meld beautifully. -
Stir in the cream
Remove the bay leaf. Pour in the heavy cream and stir. Let the soup simmer for 5 more minutes to warm through. Taste and season with salt and pepper.
-
Serve and garnish
Ladle the soup into bowls. Sprinkle with chopped parsley and top with grated Gruyère or Swiss cheese, if desired. Serve hot, ideally with slices of toasted bread for dipping.
Notes
This soup tastes even better the next day as the flavors continue to develop. Store leftovers in the fridge or freeze portions for easy meals later.