Description
Warm up with this cozy French Onion Mushroom Soup—made with caramelized onions, earthy mushrooms, and melty Gruyère. Vegetarian, easy to adapt for vegan or gluten-free diets, and packed with rich umami flavor.
Ingredients
– 4 large yellow onions (2 pounds), thinly sliced
– 16 ounces cremini mushrooms, sliced
– 4 tablespoons unsalted butter (or vegan butter)
– 6 cups vegetable broth (or mushroom stock)
– 2 teaspoons fresh thyme (or 1 teaspoon dried)
– 1 bay leaf
– Salt and pepper to taste
– 8 ounces Gruyère cheese, shredded (or nutritional yeast/vegan cheese)
– 1 baguette, sliced into ½-inch rounds (or gluten-free bread)
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat. Add the sliced onions along. Cook slowly for about 30 minutes, stirring occasionally, until the onions become tender and translucent. If they start to stick, add a splash of water. Then, uncover the pot and increase the heat to medium. Add a pinch of salt, continue cooking for another 15 minutes, stirring frequently, until the onions develop a rich, deep brown color.
- In a skillet, melt 2 tablespoons butter over medium-high, sauté mushrooms 8-10 minutes until golden—not soggy.
- Toss mushrooms into onions, add broth, thyme, and bay leaf. Simmer covered 20 minutes—fish out bay leaf after.
- Preheat oven to 400°F, toast baguette slices 5 minutes. Ladle soup into oven-safe bowls, top with bread and Gruyère.
- Broil 3 minutes ‘til cheese bubbles—watch it! Season with salt, pepper, maybe a dash of soy sauce—serve hot.
- Prep Time: 15 minutes
- Cook Time: 1 heure 20 minutes
- Category: vegetarian
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 375 kcal
- Sugar: 6g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g