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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!
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:Â
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.
Do you have a link to those bowls?
It was delicious! What would you recommend substituting if you do not want to use white wine?
Hey Michelle,
Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! You can use broth in place of white wine. x
So delicious! Had company over for this one and everyone swooned over this soup. They asked if it was a Teigan recipe….haha! Doubled the mushrooms (husband request). Will definitely be on our rotation. The caramelization took awhile but oh so worth it. Thanks again, Teigan!
Hey Kathy,
Thanks for your comment and trying this recipe! I am so glad it turned out well for you! Have a great day:)
This is honestly the best thing I’ve ever made. Thank you! I just added a tiny bit more white wine as I didn’t have enough liquid by the time I added the mushrooms, and I used dried herbs but it was still amazing!
Hey Stephanie,
I love to hear that this recipe was a hit, thanks for making it and sharing your review:) xT
The flavor was delicious. Took twice the time with the onions but totally worth it!
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
I have a head cold and my taste buds are craving strong flavours so I decided to make this soup as a treat for lunch. Oh my goodness it was just the ticket and I now have happy taste buds and feel warm and satisfied. Such a great recipe, thank you Tieghan.
Hope you feel better Colleen! xT
Wondering if you can crockpot this one like your French Onion with Cheesy French Toast? And how you’d modify the timing of the additional ingredients, if you did?
Hi there! Yes, that should work fine! xT
Delicious! Super yummy. It did take a lot longer to Caramelize the onions. But other than that it was easy.
Thank you so much! Hope you have a great fall season! 🙂 xT
The ingredients call for 6-8 cups low sodium chicken or vegetable broth. Can you tell me when this is added to the mixture? It does not state it in the directions. Thank you! I can’t wait to make this for my family.
Hi Jennifer – Step 2 states to add “the broth.”
I’m really looking forward to making this as well. It sounds delicious. 🙂
I made this for dinner tonight and it is amazing!! Being a vegetarian I don’t often order French onion soup at a restaurant. I made this just as it is with veggie broth and it’s so delicious. Even my carnivore hubby loves it! And he’s a French onion soup connoisseur! Thank you for a fun and yummy recipe!
Thank you for taking the time to try out this recipe! So glad to hear you enjoyed it! xT
Insanely delicious, beautiful spin on regular French onion soup. The added mushrooms and cream gave it a really homey, earthy taste. I served it to some friends and they were impressed also. Only change I made was I was out of sage so I used rosemary. Next time I’ll try some coconut aminos instead of Worcestershire. Only note is the broth addition isn’t in the recipe but it’s in the notes above it. Not sure why there’s only a 3.8 rating bc it’s a Great recipe. I will absolutely have again.
Thank you so so much for trying out the recipe! Have an amazing week! 🙂 xT
This was so good and super easy. So good. I only had little crème brûlée ramekins… I’ll be purchasing some oven safe soup bowls so I can make this way more often.
Thank you so so much for trying out the recipe! Hope you have a great fall season! xT
Perfect fall dinner! We will definitely make this recipe again.
Hi Brooke! Thank you for giving this recipe a try! So happy to hear you enjoyed it! xT
Can you prepare it ahead and then broil it with bread and cheese just before serving?
Yeah, definitely! xT
This is such an amazing soup my family and I really enjoy having it. The depth of flavor keeps you going back for more.
Hi Nancy,
Awesome!! I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx