Next Post
Slow Cooker Coq au Vin with Parmesan Mashed Potatoes.
This post may contain affiliate links, please see our privacy policy for details.
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!
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.
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.
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.
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!
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Hey Maya,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
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.
Hey Jessica,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan
Great, easy, tasty recipe!
Thanks so much Trisha! xTieghan
So. Freaking. Delicious!
Thanks so much Courtney! xTieghan
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 ❤️.
Hey Lauren,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan
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!
Hey Stephanie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed. Have a great week! xTieghan
This French Onion Soup is delicious! Made it after a ski day in New Hampshire and it was perfect!
Hey Jan,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
I love your French Onion Soup recipe from your cookbook! Are you able to make this version in the instant pot as well?
Hey Mindy,
Yes, that would work just fine! I hope you love this recipe, let me know if you have any other questions! xTieghan
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.
Hey Sera,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
I made this soup today and it was fabulous! Thank you for your many delicious recipes!
Hey Pennie,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
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!
Hey Kathy,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Hi There! Do you know who makes these soup crocks pictures?
Hey Jennifer,
Here is the link for the soup crocks: https://food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan?sku=16496&gclid=CjwKCAjw0On8BRAgEiwAincsHBe3a8SuK74DVnhhA2PAv19u6Swe9MBN9o-zsXgTkAEYTMR-AiwApBoC9x0QAvD_BwE
Please let me know if you have any other questions! xTieghan
Is it possible to adjust this recipe if you don’t have a dutch oven?
Hey there,
You can use any large soup pot to make this recipe. I hope you love the soup! xTieghan
Hello
Can you give some ideas of what I can substitute
For wine in some of your recipes ?
Thank you
Lisa
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
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.
Hey Kay,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan