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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.
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.
Servings: 6
Calories Per Serving: 630 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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!
This post was originally published on October 28, 2020
Delicious! Make exactly. Wouldn’t change a thing. So warm and comforting. Will definitely make again!!
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). ?
Hi Alejandra! I am so happy this recipe turned out so well for you! Thank you for trying this! xTieghan
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.
Wow thats when you know he loved it! I am really glad this turned out so well for you, Kristina! xTieghan
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*
Thank you so much Allison! xTieghan
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.
Thanks!!!
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
I’m going to make this tomorrow–but without the white wine. What liquid would be a good substitute? Thanks.
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
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.
Thank you so much Andrea! I am really glad you loved this one! xTieghan
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!
Wow that is so amazing to hear! Thank you for trying this one, Lucy! xTieghan
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!
Hi Jane! I am really sorry this recipe did not turn out well for you! Thank you for trying this one! xTieghan
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!
I am really glad you all enjoyed this one, Jane! Thank you! xTieghan
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.
Thank you so much Kelly! I am really glad this soup turned out so well for you! xTieghan
Absolutely amazing!!! This will be on repeat all fall/winter.
BTW, your copper ladle! I adore it, where can I find it?
Thanks
Karyn
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
Soup was delicious. I added more mushrooms and used 4 c broth and 3/4 c half and half. Highly recommend!
Thank you Liz! xTieghan
If I want to substitute the fresh herbs for dried, what do you recommend the measurements be?
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
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.
Thank you Judi! I am really glad you enjoyed this! xTieghan