Okay, let’s be honest. Sometimes you just want a bowl of soup that feels like a big, warm hug. You know the feeling. It’s cold outside, you’re tired, and you need something that just fixes everything for a little while.
This is that soup. It’s the best parts of a classic French Onion mixed with a rich, creamy mushroom soup. I’m going to show you exactly how to make it, so it turns out perfect every single time. This isn’t just a recipe; it’s your new secret weapon for cozy nights.
What You’ll Need
Getting your ingredients ready first is half the battle. I learned that the hard way working in busy kitchens. Do this part first, and the rest is just following the steps. It makes cooking feel way less chaotic, trust me.
Here’s a quick look at what you need to grab from the store.
| Ingredient | Amount |
|---|---|
| Yellow Onions | 3 large |
| Unsalted Butter | 4 tablespoons |
| Olive Oil | 1 tablespoon |
| Cremini Mushrooms | 16 ounces |
| Garlic | 4 cloves |
| Dry Sherry | ¼ cup |
| All-Purpose Flour | 2 tablespoons |
| Beef Broth | 6 cups |
| Heavy Cream | ¾ cup |
| Fresh Thyme | 4 sprigs |
| Bay Leaf | 1 |
| Salt | 1½ teaspoons |
| Black Pepper | ½ teaspoon |
The Right Tools for the Job
You don’t need a fancy kitchen full of gadgets for this. A few good basics will get you through just fine. The most important thing is a heavy pot that holds heat well. It makes all the difference for the onions.
| Tool | Why You Need It |
|---|---|
| Dutch Oven | Best for even heat |
| Chef’s Knife | For all the slicing |
| Wooden Spoon | Won’t scratch the pot |
| Measuring Cups | For accuracy |
Let’s Get Cooking: The Step-by-Step Guide
Alright, this is where the fun begins. Just take it one step at a time. I’ll walk you through it, so don’t worry about messing anything up. The key to this whole thing is giving the onions the time they need.
Step 1: Caramelize Those Onions
First, slice your onions thin. Put your big pot or Dutch oven on the stove over medium-low heat. Add the 4 tablespoons of butter and 1 tablespoon of olive oil. Once the butter is melted, toss in all your onions and give them a good stir to coat them.
Now for the hard part: waiting. Let them cook for about 45-60 minutes, stirring every 5-10 minutes. They need to get super soft, jammy, and a deep brown color. (Don’t rush this! They’ll just burn instead of getting sweet. If they stick, add a tiny splash of water.)
Step 2: Cook the Mushrooms
While the onions are doing their thing, clean and slice your mushrooms. Once the onions are perfectly caramelized, push them to one side of the pot. Turn the heat up to medium-high and add the sliced mushrooms to the empty side. Let them cook for about 5-7 minutes, until they’re nicely browned and have released their water.
Step 3: Add the Aromatics
Mince your garlic. Turn the heat back down to medium and add the garlic to the pot with the mushrooms and onions. Stir it all together for about one minute until you can really smell the garlic. You just want to cook it enough to take the raw edge off.
Step 4: Deglaze the Pot
This is a super important step for flavor. Pour in the ¼ cup of dry sherry. Use your wooden spoon to scrape all those little browned bits off the bottom of the pot. Those bits are pure flavor gold. Let the sherry bubble and cook down for a minute or two.
Step 5: Thicken It Up
Sprinkle the 2 tablespoons of flour over everything in the pot. Stir it constantly for about one minute. This cooks out the raw flour taste and will help thicken our soup up just a little bit.
Step 6: Build the Soup Base
Slowly pour in the 6 cups of beef broth while stirring. Add your fresh thyme sprigs, the bay leaf, 1½ teaspoons of salt, and ½ teaspoon of black pepper. Bring everything to a gentle simmer.
Step 7: Let It All Mingle
Once it’s simmering, turn the heat down to low. Let the soup gently bubble for about 20 minutes. This gives all those amazing flavors time to get to know each other and create something really special.
Step 8: Make It Creamy
After 20 minutes, fish out the thyme sprigs and the bay leaf. Turn off the heat and slowly stir in the ¾ cup of heavy cream. Taste it one last time and add a little more salt or pepper if you think it needs it. Serve it up hot, maybe with some crusty bread.
Pro Tips from My Kitchen
Over the years, I’ve made every mistake you can imagine. Here are a few things I learned that will help you nail this soup on your first try.
- Patience is Your Best Ingredient. I can’t say this enough. If you try to caramelize onions on high heat to save time, you’ll just end up with burnt, bitter onions. Low and slow is the only way. Put on some music, pour a glass of wine, and just let them do their thing. It’s worth the wait.
- Don’t Crowd the Mushrooms. When you add the mushrooms to the pot, make sure they have space. If you pile them all on top of each other, they will steam instead of brown. Browning creates a deep, earthy flavor that you really want in this soup. Cook them in batches if your pot isn’t big enough.
- Beef Broth Makes a Big Difference. You can use vegetable broth, but a good quality beef broth gives French Onion soup its signature rich, deep flavor. It’s worth getting a good brand or even using bone broth if you have it.
Substitutions and Fun Variations
One of the best things about cooking is making a recipe your own. This soup is a great starting point, and you can easily change things up based on what you have or what you like.
- For a Vegetarian Version: Easy swap. Use a hearty vegetable broth or mushroom broth instead of beef broth. The flavor will be a little different, but still amazing.
- Change Up the Cheese: If you serve this with cheesy toast on top (which I highly recommend), Gruyère is the classic choice. But provolone, Swiss, or even a sharp white cheddar would be delicious too.
- No Sherry? No Problem. If you don’t have dry sherry, you can use a dry white wine like Sauvignon Blanc or even a little bit of brandy. If you don’t cook with alcohol, just use a splash of beef broth to deglaze the pan.
- Add Some Greens: Want to add a little something extra? A handful of fresh spinach or kale stirred in at the end until it wilts is a great way to get some greens in.
Making It Ahead of Time
This soup is actually perfect for making ahead. The flavors get even better after a day or two in the fridge.
You can make the entire soup, let it cool completely, and then store it in an airtight container in the refrigerator for up to 4 days. Just reheat it gently on the stove when you’re ready to eat. Don’t boil it, or the cream might separate.
Let’s Talk About Leftovers
Got extra soup? Lucky you. Storing it is simple.
- Fridge: Let the soup cool down completely before you put it away. It’ll last in an airtight container for about 4 days in the fridge.
- Freezer: You can freeze this soup, but dairy can sometimes get a little grainy when it thaws. If you know you’re going to freeze it, you can make the soup without the heavy cream. Freeze the base, and then just add the cream when you’re reheating it. It’ll last for about 3 months in the freezer.
What to Serve With Your Soup
This soup is pretty hearty all by itself, but it’s always nice to have something on the side.
A simple green salad with a sharp vinaigrette is perfect. The acidity from the dressing cuts through the richness of the soup really nicely. And of course, you can’t go wrong with some crusty bread for dipping. Toasted baguette slices with melted Gruyère cheese on top is the classic French Onion way and it’s just as good with this version.
Frequently Asked Questions
Here are some questions people always ask. Hopefully, this helps you out.
Q1. What are the best onions for caramelizing?
Ans: Yellow onions are the best all-around choice. They have a good balance of sweetness and sharpness that becomes amazing when you cook them down.
Q2. My soup seems too thin. How can I fix it?
Ans: You can let it simmer a little longer with the lid off to let some of the liquid evaporate. Or, you can make a small slurry by mixing a tablespoon of cornstarch with a tablespoon of cold water and stirring that into the simmering soup.
Q3. Can I use different kinds of mushrooms?
Ans: Absolutely. Cremini mushrooms are great, but a mix of whatever looks good at the store—like shiitake or oyster mushrooms—would add even more flavor and texture.
Q4. Is it okay to use pre-sliced mushrooms?
Ans: Yes, that’s a great time-saver. Just make sure they’re fresh. Sometimes they can be a little dry, but they’ll work just fine in the soup.
Wrapping Up
There you have it. A soup that’s guaranteed to make any day better. It takes a little bit of time, but most of that is just letting the onions do their thing. The actual work is pretty simple.
The smell of those onions caramelizing is one of the best smells in the world, and the final result is so rich and comforting. I really hope you give this one a try.
If you do make it, please come back and leave a comment below. I’d love to hear how it turned out for you or if you made any fun changes. Happy cooking
