Description
A rich, cozy soup blending caramelized onions, mushrooms, herbs, and cream, topped with cheese‑toasted bread.
Ingredients
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1 1/4 cups dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)
- 3 cloves garlic, minced or grated
- 2 cups cremini or wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 teaspoon honey
- 6–8 cups low sodium chicken or vegetable broth
- 2 teaspoons Worcestershire sauce (or soy sauce)
- 2 bay leaves
- Kosher salt and black pepper (to taste)
- 1/2 cup heavy cream
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Melt together the butter, onions, and honey in a large Dutch oven over medium‑high heat. Cook, stirring occasionally until softened, about 10 minutes. Then slowly add ¾ cup of the wine (¼ cup at a time), letting it cook into the onions, and continue cooking another 10–15 minutes until the onions are deeply caramelized.
- Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3–4 minutes. Then add the remaining ½ cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch of salt and pepper. Increase heat to medium‑high and bring to a simmer. Simmer 10 minutes, then stir in the cream and cook another 5–10 minutes. Remove and discard the bay leaves. Taste and adjust seasoning.
- Preheat the oven to 400 °F (about 200 °C). Arrange the bread slices on a baking sheet and toast for 10–15 minutes until very dry. Then switch the oven to broil.
- Ladle the soup into oven‑safe bowls. Place a slice of toasted bread on each, then top evenly with cheese. Place each bowl on a baking sheet and broil until the cheese is bubbly and golden, 3–5 minutes. Garnish with fresh thyme and serve immediately.
Notes
- If you prefer not to use wine, substitute about ½ cup apple cider or apple juice for the first step, and use broth for the rest.
- Use vegetable broth to make this soup vegetarian.
- Watch the broiler closely — cheese melts fast and can burn.
- You may toast the cheese on the bread separately if you don’t have oven‑safe bowls, then place the cheesy bread atop the soup.
- The onion caramelization is critical for deep flavor — be patient with that step.
Nutrition
- Calories: 630 kcal
