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This Creamy French Onion and Mushroom Soup is the best bowl of cozy french onion soup. It has everything you love about a warming, cheesy bowl of French onion soup…only better. There’s a touch of cream to make every spoonful rich and creamy. Slowly caramelized onions in wine with fresh herbs deliver the most delicious flavor. Then add that classic cheesy bread topping, and you’ll have the perfect bowl of soup. Great for both fall and winter days!

overhead photo of Creamy French Onion and Mushroom Soup

You guys, this creamy French onion and mushroom soup!

This isn’t your average bowl of French onion soup. Not that French onion soup could ever be average, it’s always delicious, but this bowl is a step up. It took me a while to get this one figured out, but once I did, I knew it was special. It’s funny, my process for developing recipes can be all over the place. Sometimes I have a solid idea in my head. One that already really excites me and I don’t think twice about creating the recipe.

Other times I have an idea that I like, but don’t love. Often times it’s these recipes that take me a little longer to get just right. That was kind of the case with this French onion soup. I wanted to make a French onion soup with mushrooms and lots of herbs. Of course, that would have been delicious, but I needed something to really make me excited.

After many texts back and forth with my sister-in-law, who has really become one of my best sources to help me think even more outside the box, we landed on this soup. A creamy french onion and mushroom with double the amount of herbs. With a few simple tweaks to the recipe, I was finally excited…so excited. It’s hard to make a classic recipe like french onion soup any better, but this recipe might just do it.

prep photo of caramelized onions

OK, the simple(ish) details.

If you’ve ever made french onion soup, you know two things. One, it’s really pretty straight forward and there’s nothing too complicated. Two, the onions take a second (or two) to really caramelize down. It can take a little more time than the usual thirty-minute start to finish dinner, but it’s worth the wait.

And I don’t know, something about caramelizing onions on the stove is very relaxing and cozy. However, I am weird…I’m probably the only one that feels that way.

Anyway, I’ve made a lot of French onion soup over the years. Sometimes I’ve taken shortcuts with the onions, but with this soup, I wanted to deeply caramelize them to ensure they make for the most flavorful French onion soup.

So, start with sweet yellow onions, butter, a touch of honey, and dry white wine.

The butter is used for obvious reasons…fat, flavor, and deliciousness. The honey helps to cook and caramelize the onions faster. I always find these ingredients to be key when trying to achieve perfectly caramelized onions. Now, the wine…use a dry white wine, which is pretty traditional in most French onion soups. You’ll cook about half of the wine into the onions. Not only does this help the onions to caramelize quickly and evenly, it also infuses the onions with incredibly rich flavor.

It’s delish.

If you prefer not to cook with wine, I recommend using about half a cup of apple cider or apple juice to caramelize the onions. For the remaining amount of wine (another half cup), use chicken or vegetable broth.

prep photo of Creamy French Onion and Mushroom Soup before adding the cheese

Once the onions have been caramelized, toss in the herbs and those mushrooms. The mushrooms add such a rich flavor, they help to highlight the caramelized onions and herbs.

Now add the broth. You can use vegetable broth to make this vegetarian, or use chicken broth…either one works really well. Simmer the soup for ten or so minutes, then add the cream. The cream is the key to this soup. It’s not heavy, but it adds a rich creaminess that really makes this soup just a touch better, a touch more indulgent, and truly just delightful.

side angled photo Creamy French Onion and Mushroom Soup

Finish it up.

Once the soup has simmered for a bit, transfer it to small oven-safe ramekins. These are the mini Staub cocottes I sometimes like to use. But I adore these mini pumpkin cocottes as well, so cute. Top with crusty french bread, and a layer of cheese. Then place under the broiler to melt. Watch closely, the broiler works fast.

If you don’t have any oven-safe bowls, simply melt the cheese onto the bread, then add the cheesy bread to the soup.

Then simply pull these out of the oven and experience the bubbling cheese and the deliciousness of a truly good bowl of French onion soup. And guys, that’s it. This soup is truly one of those roll your eyes back, crave-worthy, fall/winter comfort foods.

It’s going to make the best Sunday night dinner, but will be equally great for the upcoming holidays and for low-key entertaining. I already have plans to make this on both Thanksgiving and Christmas. It’s a soup that everyone loves!

side angled photo of Creamy French Onion and Mushroom Soup

Looking for other warming fall/winter soups? Here are my favorites: 

Healthier Slow Cooker Creamy Tortellini Vegetable Soup

Creamy Wild Rice Chicken Soup with Roasted Mushrooms

Cream of Mushroom Soup with Garlic Herb Breadcrumbs

Lastly, if you make this Creamy French Onion and Mushroom Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy French Onion and Mushroom Soup.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 461 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used the 3/4 cup of wine and the onions are deeply caramelized.
    2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and cook another 5-10 minutes. Remove the bay leaves and discard. Season to taste with salt and pepper.
    3. Meanwhile, preheat the oven to 400 degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.
    4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Eat!

horizontal photo of Creamy French Onion and Mushroom Soup

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  1. 4 stars
    Really incredible flavors, but the time stated to complete is way off. Prep took about half an hour, and caramelizing the onions was a minimum of 30 minutes. From start to finish, prep and cook time took almost 2 hours. Now that I know what to realistically expect, I can plan accordingly. Will be making this again! So delicious. Didn’t need to change the amounts of ingredients, or add anything at all.

    1. Hey Genevieve,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! Sorry to hear this took longer than expected. xTieghan

  2. 5 stars
    Dreamy! I realized too late that I wasn’t patient enough for the onions to caramel. They’d been cooking about 30min but were more blonde than rich brown, but the flavors still delivered. I’m excited to try this again “right” because I expect to swept off my feet!

  3. 5 stars
    I have never eaten or made french onion soup, I figured it was time to Adult, OMG this was heaven!!!!!! I have made it twice in two weeks, I am planning on keeping the soup in the fridge and then combining fresh when we want it.

  4. 5 stars
    The only change I made was provolone and mozza cheese instead of gruyere….This is fantastic. Hubs and dd loved it, well so did I lol

  5. Made this last night! Absolutely delicious. Will definitely make it again! Loved it! I agree with previous comments it takes at least 1/2 hour to caramalize the onions depending
    on your pot! I will also chop the mushrooms smaller .

  6. I made this tonight with 2 substitutions. My cream was sour so used milk and also do not like mushrooms so just omitted. I probably added a bit more wine also! It was so good! I appreciate that is was easy to prepare and the onions carmelized to perfection. Thank you!

  7. Hi! I’m looking forward to making this recipe! Can you tell me where you got the crocks that your soup is served in with the handles? Thank you!

  8. 4 stars
    This is very tasty! We are not mushroom eaters and didn’t feel it was missing something. Based on other comments, doubled the Worcestershire because we had 4 onions and 8 cups of broth.
    Just wanted to comment that it takes WAY WAY WAY longer to caramelize those onions! I was using a Le Creuset dutch oven so I didn’t want to have the heat too high, but still – it was probably an. hour to get them browned. Prep time is always longer than it says, too – there’s no way I can gather everything, slice 4 onions, and strip 2 TBSP worth of thyme leaves in 15 minutes :).

    1. Hey Candice,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  9. 5 stars
    Haven’t even finished making it yet but I’m never disappointed with your recipes. This is gonna be a good one I can’t wait 😍

    1. Hey Jannaka,
      Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

  10. 5 stars
    My favorite French onion soup recipe! I make this at least once a month, I love the creaminess and perfect level of sweetness. So simple too and the smell of the caramelizing onions is divine

  11. 5 stars
    I made this recipe last night and everyone loved it! Super easy and very delicious. First time making an onion soup and was specially excited about the mushrooms.

  12. 5 stars
    So good! I would recommend only 3 onions if doing 6 cups broth and maybe 4 if doing 8 cups broth. Can’t complain at all but I did 6 cups and 4 onions and it could have used a little more liquid because it was a lotta onions (but still very good!). Overall husband and I loved it! Will def make again! Also loved it was chicken broth instead of beef ❤️.

    1. Hey Lauren,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  13. 5 stars
    Oh, wow! I made this last night for dinner! It was delicious! I scooped around the mushrooms for the kids’ bowls (why can’t I get them to love mushrooms as much as me?? Mushrooms are fun guys!😂) and then my husband and I just had extra mushrooms. So incredible! I will admit that I was hesitant to try the chicken/veggie broth, so I subbed beef broth since that is what I am used to and was in the mood for. I will try the veggie/chix broth another time. I also doubled the Worcestershire sauce after tasting while simmering it just felt like I needed more of something (but I also was using the 8 cups of broth on T’s suggestion of 6-8 cups). We sat down to dinner and fell in love. This is going to be a regular! Thank you!! The crusty bread and the gruyere really topped it all off!

    1. Hey Mindy,
      Yes, that would work just fine! I hope you love this recipe, let me know if you have any other questions! xTieghan

  14. 5 stars
    This recipe is sooo delicious! I am adding it to my pile of favorite recipes! I made the cheesy toasts on the side because I was certain my 6 year old wasn’t going to want it on top. but I did a lot of dunking.

  15. This recipe is a keeper. We made it on a cold night and it was perfect! We loved adding mushrooms to our onion soup. You always inspire me to cook- so Thank you!

    1. Hey Lisa,
      For white wine I would suggest chicken broth and for red wine I would suggest beef broth or cranberry juice mixed with water! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  16. I made the French onion and mushroom soup and it was fantastic. I used a combo of of baby bella and shiitaki mushrooms with fresh thyme and sage from my garden, but decided not to add the cream. I also used the vegetarian “Better than bouillon” which worked well. Toasted seeded rye with emmental cheese and it was perfect. Definitely will make it again.

  17. Hi, is there anyway to do this without oven safe bowls? I was planning to make this for dinner tonight but I don’t have oven safe bowls for melting the cheese! Thanks 🙂

    1. Hey Anna,
      You could do this in one large dutch oven or other oven safe dish. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  18. I want to make this tonight! Could I sub red wine or even white cooking wine? It’s Sunday in Utah, so I can’t buy white wine today 🙁

    1. Hey Hannah,
      You can use cider or broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tamara,
      I would highly recommend using yellow or sweet onions. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  19. Well…hope it’s gonna be good. I don’t know anybody who can caramelize onions in 25 minutes. I cooked mine almost two hours before saying eff it and moving on 🙂

    1. Hey Carey,
      You sure can! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  20. 5 stars
    Wow!! It’s is delicious! I was actually thinking to myself ‘I can’t believe I made this’, it’s so tasty. I’m lactose intolerant so used dairy free butter and cream and it was still divine! Thank you 🙂

  21. Wow! This was amazing!! I had bred brother and a bottle of Malbec on hand so I used that. And wowww is all I can say, it was soooo beyond good!!

  22. 5 stars
    Made this for lunch today. Since we don’t have soup crocks, thank you for the suggestion to broil the cheese on to the bread. It was delicious! Can’t wait to make it again!

  23. 5 stars
    Hi Tieghan!

    Just made this recipe tonight! It was good — but I don’t think that it turned out the way it was intended to! It was lighter in color and lot less rich looking than yours. Maybe cook the onions longer? Love all of your recipes so I’m trying to figure out where I went wrong with this one! Thanks!!

    1. Hey Ariana,
      Thanks for giving the recipe a try, I am sorry it did not turn out the way you wanted. Did you adjust the recipe at all? You really need to caramelize the onions to get that dark flavor. I hope this helps for next time! xTieghan

  24. I’m currently making this soup, and I’m new to your site – loving both already! But some directions seem to be missing a temperature change. In paragraph 1, it says to use med-high and never says to drop that temp. But in paragraph 2, it says to return to med-high heat, and to simmer, assumingly at med-high, for 10 min. I’m used to simmering on low. I’m adjusting it that way and crossing my fingers 😉 Appreciate whatever clarity you can give. Definitely looking forward to the finished product and to try some of your other recipes.

    1. Hey Natalie,
      Sorry for the confusion, I will go back and give this a second look. Thanks for giving the recipe a try, hope you love it! xTieghan

  25. Loved this! I wouldn’t change a thing.
    How would you suggest I warm up the leftovers? Temperature and time recommendations would be great.

    1. Hey Nancy,
      I would just heat on the stove top. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. I love the saucepan! Tried looking for it and turns out some don’t come with lid, do you have the butter warmer size or the one quart size? Where’d you get the lids? Thanks!

  27. 5 stars
    My family loved this soup. The recipe was clear and the results were delicious. The mushrooms were a wonderful addition. I will definitely make it again!

  28. 5 stars
    Hi Tieghan!
    Thank you so much for this recipe, it is so full of flavor and also it’s so easy to make. I changed the heavy cream for a coconut milk creamer and it turned out super good (could be an option for vegans and people with lactose intolerance). 😉

  29. 5 stars
    I made this last weekend, and we are still enjoying the leftovers. It was outstanding! My husband already requested it for his birthday dinner in February.

  30. 5 stars
    This was honestly one of my favorite recipes I’ve made by halfbakedharvest! It has so much flavor and the toasts with the cheese under the broiler makes it *chef kiss*

  31. You are hands down my new favorite foodie! I found you when I was searching for brownie recipes (and they were AMAZING) but then I fell in love with all of your recipes and posts and links to other stuff on your 9 things! I’m about to try this recipe but making it half in the crock pot. I pulled up five of your french onion recipes and I would love to know sort of the differences in your current ones like why you went from red to white wine (or if I skip those can I just do more broth?) and if I skip the mushrooms do I add extra onions–but most importantly, if I caramelize the onions, can I just throw it all in the crock pot to simmer for 4-6 hours like your older recipe? I noticed you don’t simmer in this one for long and am wondering why.


    1. Hey Afton,
      Thanks so much for your kind message! Really no specific reason as to why the reasons are different, I just like to switch things up and play with the flavors. You can follow the recipes as is or adjust to your liking. I think caramelizing and adding to the crockpot would be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. I’m going to make this tomorrow–but without the white wine. What liquid would be a good substitute? Thanks.

    1. Hey Fran,
      You can use additional chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. 5 stars
    I never leave reviews but this recipe was so amazingly delicious it deserved one. The onions are a labor of love but totally worth it. Only thing I changed was using beef stock instead of chicken. My family LOVED it and raved that it was restaurant quality.

  34. 5 stars
    I made this last night for dinner and it was amazing! And I forgot to add the cream at the end. But I didn’t miss it at all. It was creamy even without it! This will be my new go-to French Onion soup recipe from now on. My sister in law immediately asked for the recipe, that’s how good it is!

  35. 5 stars
    I was not surprised that this recipe took a long time, tending to the onions. But it was well worth it. High marks from the family. It’s a different onion soup than I am used to. None of that beefy or brandy taste, instead a slight sweetness with a creamy texture. This will be my go to recipe for onion soup when I am in the mood to put in the time. Thank you Tieghan!

  36. 5 stars
    I was not surprised that this recipe took a long time, tending to the onions. But it was well worth it. High marks from the family. It’s a different onion soup than I am used to. None of that brandy taste, instead a slight sweetness with a creamy texture. This will be my go to recipe for onion soup when I am in the mood to put in the time. Thank you Tieghan!

  37. 5 stars
    I think this might be the best soup I have ever tasted. And I make a ton of soups! With most French onion soups, once the bread and cheese is gone there’s no point in finishing. Not this one! The creamy herby flavor is so so good. The bread and cheese just make an amazing soup that much better. YUM.

  38. 5 stars
    Absolutely amazing!!! This will be on repeat all fall/winter.
    BTW, your copper ladle! I adore it, where can I find it?


    1. Hey Karyn,
      I am so glad you enjoyed the recipe! Unfortunately I found this ladle at a vintage shop, but Terrain has something similar! Please let me know if you have any other questions. xTieghan

    1. Hey Liz,
      A general rule of thumb is 1 teaspoon of dried herbs for 1 tablespoon of fresh. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. We absolutely loved this….for me, I think next time I’ll reduce the onions quantity and up the mushrooms….I loved the earthy mushrooms with the broth…excellent addition to french onion soup!!!! Thanks, T….awesome as always.

  40. 5 stars
    This was by far one of the best recipes I have made! So flavorful & yummy! On a cold, fall day it’s something I look forward to not only eating but also making!

  41. Made this tonight and it was so delicious! I added some cannellini beans to make it our meal. Another wonderful recipe! Thank you!

  42. Noticing you used chicken or vegetable broth with the soup instead of the traditional beef usually used in a French onion soup. Any particular reason? Maybe beef broth and cream don’t melt well? Just curious.

    1. Hey Theresa,
      I just decided to go with chicken broth for this recipe:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. 5 stars
    I love French Onion Soup but I’ve never used cream or mushrooms in it. Can’t wait to try this. Question: tell us about those pots your serving the soup in, and are wooden handle can’t be safe under a broiler?

    1. Hey Clare,
      Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. 5 stars
    Minnesota weather has turned very cool! This was an excellent soup for a cool fall evening. We loved the malty caramelized onions with the broiled cheese topping. Delicious! This soup takes time, but worth it.

    1. Hey Sue,
      You could just omit the mushrooms:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. I LOVE that this doesn’t use beef broth! I’m a vegetarian and feel like vegetarian recipes for French Onion Soup never quite get it right but the addition of Worcestershire sauce with mushrooms is interesting and should give it the right flavor! I can’t wait to. make this!

  46. Oooh this looks like a perfect hug in a mug soup for the weekend. Saved to the recipe box, thank you Tieghan 🙂

  47. Question….have you experimented with both fresh and dried mushrooms? I have a difficult time keeping fresh ones, well, fresh. 😉

    1. Hey Theresa,
      I think this recipe works best with fresh mushrooms! I hope you love the recipe, please let me know if you have any other questions! xTieghan