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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!
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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.
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.
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.
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!
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.
Ingredients
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1 1/4 cups dry white wine, such as 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
- 1/2 cup heavy cream
- 6 slices french bread
- 2 cups shredded Gruyère cheese
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is a wonderful soup. Rich and flavorful without being too heavy.
Hey Natalie,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
WOW ?…Best French Onion ? soup I have ever had. I didn’t have heavy cream or honey ?, so used sour cream & maple syrup! THANK YOU ❣️
Hey Juliette,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan
Delicious. Great depth of flavor. Would absolutely make again.
Hi Tracey,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
I will like to know if leftovers can be frozen ?
Thanks
Hi Marcela,
Sure, you can definitely freeze the leftovers. Let me know if you give the recipe a try, I hope you love it!! xx
This French Onion soup was delicious! It’ll be my go to from now on. Relatively easy with a ton of flavour.
Hey Lucie,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
This. Is. Amazing. It has everything I love in it! So happy I found this recipe. The only thing I added was a little Cayenne pepper because I add that to almost everything 🙂
I will definitely recommend this and make it again. Thank you!
Hey Jennifer,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
An absolutely delicious French Onion soup. The heavy cream adds smoothness but doesn’t make it too rich. Mushrooms were a great addition.
Hi Carol,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Remade this recipe and once again absolutely delicious! Flavors are layered and fantastic – mushrooms a must. Another great one, Tieghan 🙂
Hey Lee,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Love the soup!!! What is the brand of the soup crock?
Hey Jane,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. The bowls are Dansk bowls. Have the best weekend!! xTieghan
The caramelized onions were worth the wait! I enjoyed eating this soup without finishing it under the broiler. I used the white mushrooms I had on hand, next time I will try cremini or wild, perhaps a medley. Thank you, your site is fantastic!
Hey Alice,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
I made this recipe for one of my sweet friend’s birthday after she mentioned french onion soup was a comfort food that her mom used to make for her growing up. I was nervous to try and live up to those standards but this recipe was the perfect way to do it. The soup was delicious, but the best part was the look on her face when she had her first bites. Thanks so much for sharing
Hi Emily,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
If I leave out the cream/mushrooms will this be more like a traditional french onion soup?
Hi Sue-lee,
Sure, that will work well for you. Please let me know if you have any other questions! xTieghan
This is sooo delicious- thank you.
Hi Nicole,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Made this soup for super this evening and it was fastastic! My husband loves French Onion soup and he could not stop raving about it! Cheers to another amazing recipe!
Hey Jane,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Can’t wait to add cream and finish this wonderful recipe! Curious about using beef broth next time? What do you think?
Maureen
Hey Maureen,
I love to hear that this recipe was a winner, thanks so much for testing it out! Sure, beef broth would be great. Have a great week! xTieghan
Loved the flavors here. I have loved onion soup since I was little. My only problem with it is the onions! I don’t like the texture of the onions in the soup(probably sounds silly). So, after I carmelized the onion, I added the garlic, cooked for a minute, the wine-cooked that down and then the broth. I brought it to a boil and simmered about 20 minutes. Turned off the heat and puréed the onions with an Immersion blender. Brought it back up to a boil, added the rest of the ingredients and it was perfect. I did not add the milk as it was creamy from puréing. I also don’t like soggy bread so I made Gruyère toasts and dipped them in the soup.
Wonderful recipe. It gave me the courage to play with the ingredients to make it something I love.
Hey there,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan