Name: Mushroom and Caramelized Onion Soup with Cheesy Toasties
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Comfort Food
Ingredients: • 4 tablespoons unsalted butter; • 4 large yellow onions, thinly sliced; • 2 cloves garlic, finely chopped; • 2 bay leaves; • 2 sprigs fresh thyme; • 1 cup dry white wine; • 1/4 cup all-purpose flour; • 8 cups beef broth; • Salt and black pepper, to taste; • 1 tablespoon unsalted butter; • 1 tablespoon olive oil; • 1 clove garlic, finely chopped; • 24 ounces cremini mushrooms, quartered; • 1 teaspoon chopped fresh thyme; • 1 baguette, sliced into rounds; • 8 ounces freshly grated Gruyère cheese; • 1/2 cup freshly grated Parmesan cheese, plus more for garnish

Description

Mushroom and Caramelized Onion Soup with Cheesy Toasties is a rich, savory comfort classic featuring golden caramelized onions, earthy mushrooms, and bubbling Gruyère on crisp baguette slices.

Ingredients

• 4 tablespoons unsalted butter

• 4 large yellow onions, thinly sliced

• 2 cloves garlic, finely chopped

• 2 bay leaves

• 2 sprigs fresh thyme

• 1 cup dry white wine

• 1/4 cup all-purpose flour

• 8 cups beef broth

• Salt and black pepper, to taste

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 1 clove garlic, finely chopped

• 24 ounces cremini mushrooms, quartered

• 1 teaspoon chopped fresh thyme

• 1 baguette, sliced into rounds

• 8 ounces freshly grated Gruyère cheese

• 1/2 cup freshly grated Parmesan cheese, plus more for garnish

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Instructions

1. Melt 4 tablespoons butter in a large pot over medium heat. Add sliced onions, bay leaves, thyme, and a pinch of salt.

2. Cook onions slowly, stirring often, for 30–40 minutes until deeply caramelized.

3. Stir in garlic and cook for 1 minute until fragrant.

4. Deglaze with white wine, scraping the pot’s bottom. Simmer until mostly evaporated.

5. Sprinkle in flour, stir well, and cook 2 minutes.

6. Gradually whisk in beef broth. Bring to a boil, then reduce heat and simmer 20–25 minutes.

7. Meanwhile, heat butter and olive oil in a skillet. Add garlic and sauté 30 seconds.

8. Add mushrooms and thyme. Cook 10–12 minutes until browned. Season with salt and pepper.

9. Toast baguette slices until golden. Top with Gruyère and Parmesan, then broil until bubbly.

10. Ladle soup into bowls. Top with toasties or serve on the side. Garnish with fresh thyme and extra Parmesan.

Notes

– For a vegetarian version, use mushroom or vegetable broth instead of beef broth.

– Substitute Gruyère with Swiss or fontina if needed.

– Toast baguette slices ahead of time for extra crunch.

– Soup can be made ahead and stored up to 3 months in the freezer.

– Best to broil toasties fresh for maximum melty texture.

Prep Time: 20
Cook Time: 60
Method: Stovetop
Cuisine: Comfort Food