This homemade French onion and mushroom soup takes classic French onion soup to the next level by adding rich, earthy mushrooms to the mix. The deep caramelized onions, savory mushrooms, and a perfectly toasted, cheesy baguette on top make every bite warm and comforting. Perfect for chilly nights or when you’re craving something hearty and satisfying.
Why You’ll Love This Recipe?
- Rich, deep flavors from slow-cooked onions and mushrooms
- Topped with gooey, melty cheese and crispy bread
- Feels fancy but is simple to make at home
- Even better the next day as the flavors develop
Ingredients
A handful of simple ingredients come together for this bold, comforting soup:
- Yellow onions, slowly caramelized for sweetness
- Mushrooms (cremini, button, or a mix) for an earthy depth
- Beef or vegetable broth to create a flavorful base
- Garlic, thyme, and bay leaf for extra warmth
- A splash of dry white wine to enhance the richness
- Baguette slices and Gruyère cheese for that perfect finishing touch
You’ll find the full list of ingredients and measurements below.
Caramelize the Onions
In a large pot, melt some butter and slowly cook the sliced onions over low heat, stirring occasionally. Let them turn deep golden brown—this takes about 40 minutes but is worth it for that rich flavor.
Add the Mushrooms
Stir in the sliced mushrooms and cook until they soften and release their juices. Add garlic and thyme for an extra layer of warmth.
Deglaze with Wine
Pour in a splash of dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes until the alcohol cooks off.
Add the Broth and Simmer
Pour in the broth, add a bay leaf, and let the soup simmer for about 20 minutes to deepen the flavors. Taste and adjust the seasoning with salt and pepper.
Prepare the Cheese Toasts
While the soup simmers, toast slices of baguette in the oven. Sprinkle shredded Gruyère on top and broil until bubbly and golden.
Serve and Enjoy
Ladle the hot soup into bowls, top each with a cheesy baguette, and dig in!
Expert Tips and Tricks
- Caramelize the onions slowly—this step builds the best flavor
- If you want extra richness, add a splash of heavy cream at the end
- For an even heartier soup, use a mix of wild mushrooms
Recipe Variations and Possible Substitutions
- Swap beef broth for vegetable broth to make it vegetarian
- Use Swiss or mozzarella if you don’t have Gruyère
- Add a little Worcestershire sauce for extra umami
- If you love a thicker soup, stir in a bit of cornstarch mixed with water
Serving and Pairing Suggestions
This soup pairs beautifully with:
- A simple green salad with a tangy vinaigrette
- A glass of dry white wine or a light red like Pinot Noir
- Roasted vegetables or a side of garlic bread for extra heartiness
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, adding a splash of broth if needed.
To freeze, let the soup cool completely and store in freezer-safe containers. Thaw in the fridge overnight before reheating.
FAQs
Can I make this soup ahead of time?
Yes! It actually tastes better the next day as the flavors develop.
What’s the best mushroom variety for this soup?
Cremini and button mushrooms work well, but a mix of wild mushrooms adds even more flavor.
Can I use red wine instead of white?
Yes! Red wine adds a deeper, richer taste, which works great with beef broth.
How do I get the best caramelized onions?
Cook them low and slow with a little butter and patience—don’t rush the process!
Conclusion
Homemade French onion and mushroom soup is the perfect blend of deep, rich flavors and comforting textures. With its slow-cooked onions, hearty mushrooms, and gooey cheese topping, it’s a meal you’ll want to make again and again!
Print
Rich & Savory French Onion Mushroom Soup: A Comforting Homemade Classic
- Prep Time: 30minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soups & Stews
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade French Onion and Mushroom Soup combines the rich, savory flavors of caramelized onions and earthy mushrooms in a rich, comforting broth. Topped with melted cheese and crispy baguette slices, it’s the perfect blend of flavors and textures for a cozy, hearty meal that will warm you up on a cold day.
Ingredients
- 2 tablespoons butter
- 3 cups sliced onions
- 1 pound cremini mushrooms
- 2 cloves garlic chopped
- 1/4 cup white wine chardonnay is great in soups
- 4 cups low sodium beef broth
- 2 cups low sodium chicken broth
- 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 4 slices bacon or 1/4 pound pancetta
- 3/4 cup heavy whipping cream
- salt and pepper to taste
Instructions
- Melt the butter in a large skillet or soup pot and add the onions. Turn the heat down and cook the onions low and slow until they turn a caramel color. Stir often.
- Add the sliced mushrooms to the onions and cook until the mushrooms are softened.
- Add the garlic and cook an additional minute.
- Deglaze the pan with the white wine and simmer for a minute until the wine is mostly evaporated.
- Add the chicken and beef broth and sprigs of thyme. Simmer for about 10 minutes, covered.
- Pan-fry the bacon or pancetta until crisp while the soup is simmering.
- Transfer the soup mixture to a blender – reserving about 1 cup of chunky onions and mushrooms – and puree the soup until it is thick and creamy.
- Pour the pureed soup back into the soup pot along with the reserved soup. Bring it back to a simmer, then turn off the heat.
- Add the cream to the soup, season with salt and pepper, and garnish with the crumbled bacon or pancetta before serving.
Notes
The hardest part about making this soup is waiting for the onions to caramelize. You can use about 1 cup of leftover caramelized onions, if you have them, or do this step ahead of time. Caramelized onions will keep for a few days in the fridge.
Cremini mushrooms are my pick for this recipe because of their deep mushroom flavor. If you use portobello mushrooms, be sure to remove the dark gills with a spoon before cooking, or they’ll discolor your soup.
Half chicken broth and half beef broth is an old chef trick for coaxing great flavor out of soups without it tasting all of beef or chicken. Try it!
Be careful when using the blender. Hot liquids like to explode when being blended. Remove the hole in the lid and cover the top of the blender with a clean kitchen towel. Start on low and work the speed up to high until the soup is pureed.
Nutrition
- Serving Size: 1.5cups
- Calories: 222kcal
- Sugar: 6g
- Sodium: 364mg
- Fat: 16g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 44mg
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