Best 9 Beautiful Baked French Onion And Mushroom Soup Recipes

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Indulge in a culinary journey to savor the exquisite flavors of our French Onion and Mushroom Soup, a symphony of rich, savory broth, caramelized onions, tender mushrooms, and a crispy, cheesy crouton topping. This classic French soup captivates the senses with its heartwarming aroma and comforting taste, making it a perfect choice for a chilly evening or a special occasion. Join us as we explore the delightful nuances of this timeless dish, unveiling the secrets behind its velvety texture and irresistible appeal. Discover the art of caramelizing onions until they achieve a deep golden brown color, releasing their natural sweetness and adding an irresistible depth of flavor. Learn how to sauté mushrooms to perfection, infusing them with earthy umami notes that complement the onions beautifully. Immerse yourself in the techniques for creating a flavorful broth that forms the foundation of this delectable soup. And finally, witness the transformation as the soup is finished with a generous sprinkling of Gruyère cheese, melted to a golden bubbly perfection, creating a tantalizing crust that seals in all the goodness. Prepare to be enchanted by this French Onion and Mushroom Soup, a culinary masterpiece that will leave you craving for more.

Let's cook with our recipes!

FRENCH ONION SOUP



French Onion Soup image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h45m

Yield 8 servings

Number Of Ingredients 11

4 large yellow onions
1/2 cup (1 stick) butter
1 generous cup dry white wine
4 cups (1 quart) low-sodium beef broth
4 cups (1 quart) low-sodium chicken broth
3 tablespoons fresh thyme leaves
4 to 5 dashes Worcestershire sauce
2 cloves garlic, minced
Several thick slices French bread or baguette
Olive oil, for drizzling
8 ounces Gruyere cheese, sliced thick

Steps:

  • For the soup: Preheat the oven to 400 degrees F. Slice the onions in half from root to tip, then slice them thin.
  • Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. Add the onions, stir to coat them in the butter and cook, covered, until translucent and soft, about 20 minutes.
  • Transfer the pot to the oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. (Some brown bits on the bottom of the pan are fine though.)
  • Return the pot to the stovetop over medium heat (keep the oven on) and pour in the wine. Stir, scraping the pan. Cook until the wine reduces, 5 minutes. Next, add the beef broth, chicken broth, thyme, Worcestershire sauce and garlic. Reduce the heat to low and let the soup simmer for 45 minutes.
  • For the croutons: Meanwhile, drizzle slices of French bread with olive oil and toast in the oven until golden. Set aside.
  • To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl. Place a thick slice of cheese on top of each bowl, then place the bowls on a baking sheet and broil just long enough for the cheese to become melted, bubbly and slightly toasted.
  • Serve immediately.

BEAUTIFUL BAKED FRENCH ONION AND MUSHROOM SOUP



Beautiful Baked French Onion and Mushroom Soup image

This recipe takes some time to make but it needs very little attention. You can work on the main meal while this is cooking. Breaking into the cheesy crust on top is a unique way to present this soup to your guests.

Provided by Nif_H

Categories     Low Protein

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 lb red onion, thinly sliced (4 cups)
1 lb sweet onion, thinly sliced (4 cups)
1/4 teaspoon salt
1 cup mushroom
1 large garlic clove
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
4 cups beef broth
1 bay leaf
1/4 teaspoon fresh ground black pepper
2 unbaked 9-inch pie crust, room temperature
1 cup swiss cheese, grated

Steps:

  • Cut onions in half lengthwise and thinly slice into half moon shapes.
  • Pour olive oil into a large pot and heat to one notch over low. Add onions and sprinkle them with salt. Cover and let onions sweat for 15 minutes. Give onions a quick stir, cover and let sweat for another 15 minutes.
  • While onions are cooking, thinly slice your mushrooms, mince your garlic and preheat oven to 375°F.
  • Get 4 ovenproof bowls and place face-down on the pie crust. Cut 4 large circles out of pie crust, about 1" bigger than the size of your bowl. They do NOT have to be perfect circles - they look more rustic if the edges are jagged.
  • When onions are done sweating, uncover, turn heat to medium and brown slightly while stirring frequently for about 10 minutes. Add mushrooms, garlic, sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper. Bring to a boil, turn down to simmer for ½ hour or more.
  • Remove bay leaf. Pour soup evenly into bowls and cover each bowl with a crust. The crust should not be touching the soup. Poke 1 small hole in the middle of each crust. Bake for 12 minutes. Crust should be just golden.
  • Remove, and sprinkle each bowl evenly with Swiss cheese. Put back in the oven for about 3 minutes, until cheese has just melted.
  • Serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup.

CREAMY FRENCH ONION AND MUSHROOM SOUP.



Creamy French Onion and Mushroom Soup. image

Everything you love about a warming, cheesy bowl of French onion soup...but better!

Provided by Tieghan Gerard

Time 1h

Number Of Ingredients 15

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

Steps:

  • 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 Facts : Calories 461 kcal, ServingSize 1 serving

ONE-POT FRENCH ONION SOUP WITH PORCINI MUSHROOMS



One-Pot French Onion Soup With Porcini Mushrooms image

This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.

Provided by Susan Spungen

Categories     dinner, soups and stews, appetizer, main course

Time 2h

Yield 6 servings

Number Of Ingredients 16

1 ounce dried porcini mushrooms
4 tablespoons unsalted butter
2 tablespoons olive oil
4 large yellow onions (about 3 1/2 pounds), halved and cut into 1/4-inch slices
Kosher salt and black pepper
1 large fennel bulb, trimmed, halved lengthwise and thinly sliced crosswise
1 large or 2 small leeks, trimmed, halved lengthwise and thinly sliced crosswise
2 tablespoons all-purpose flour
1 cup dry white wine
2 large fresh thyme sprigs
1 fresh or dried bay leaf
2 quarts homemade beef stock or store-bought chicken stock
1 to 2 tablespoons veal, beef or chicken demi-glace or stock concentrate (optional)
6 (3/4-inch-thick) slices sourdough, peasant or other good-quality bread (about 8 ounces), toasted
1 1/2 cups grated Gruyère (about 4 ounces)
3/4 cup grated Parmesan (about 2 ounces)

Steps:

  • Bring a small saucepan with about 2 1/2 cups water to a boil over high and place mushrooms in 2-cup glass measuring cup. Pour boiling water over the mushrooms to fill the cup (a little less than 2 cups) and set aside.
  • Melt butter in a large Dutch oven over medium heat. Stir in oil and onions, cover and cook, stirring occasionally, until wilted, about 15 minutes. Turn heat up to medium-high, season with salt and pepper and continue cooking, covered, stirring occasionally, 15 minutes.
  • Add fennel and leeks, season again, and cook, covered, stirring occasionally, 15 minutes.
  • Remove lid, increase heat to high and cook, stirring frequently, until the vegetables are deeply browned, about 5 minutes. Lower the heat if the buildup on the bottom of the pot threatens to burn. Sprinkle with flour and cook, stirring, 1 to 2 minutes.
  • Scoop the mushrooms out of their liquid, reserving liquid and chop mushrooms finely. Add chopped mushrooms, wine, thyme sprigs and bay leaf to the pot. Cook, scraping the bottom of the pot with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add reserved mushroom liquid to the pot, pouring the liquid slowly and discarding the last few drops of liquid, which may contain grit. Pour in the stock and demi-glace, if using, and bring to a boil, scraping the bottom of the pot to loosen any residue. Reduce to a simmer, and cook uncovered until flavors meld, about 30 minutes. Discard thyme sprigs and bay leaf. Season to taste with salt and pepper.
  • Meanwhile, heat oven to 375 degrees. Fit the toasted bread on the surface of the soup in an even layer, breaking them up as needed to cover the surface. Sprinkle with the Gruyère and Parmesan. Set the Dutch oven on a baking sheet and bake in the middle of the oven until the cheese is bubbling, 15 to 20 minutes. Heat oven to broil and continue cooking until cheese is melted and golden brown, 1 to 2 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 12 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 1798 milligrams, Sugar 20 grams, TransFat 0 grams

ROASTED ONION & MUSHROOM SOUP



Roasted Onion & Mushroom Soup image

This recipe is one I created by combining my Roasted French Onion Soup and elements of a mushroom soup found on 'Zaar; the mushrooms are made rich and succulent by roasting them with garlic while the onions are roasting. I make it using a combination of button, cremini, portabella, and shitake mushrooms - I love how the portabella mushrooms add depth and enhance the mushroom flavour. It can be served as is, or done up like french onion soup, with toasted crusty bread and melted old cheddar on top. If you're not a vegetarian, you could use beef broth instead of the dark vegetable stock.

Provided by Katzen

Categories     Lunch/Snacks

Time 1h35m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 14

2 -3 large Spanish onions or 2 -3 large vidalia onions, sliced in half rings
1 tablespoon olive oil
4 garlic cloves, crushed
1/2 teaspoon thyme
1 lb mushroom, sliced (button, cremini, portabella, shitake)
4 garlic cloves, crushed
1 tablespoon olive oil
1/2 cup white wine
2 tablespoons butter
1 onion, chopped fine
2 stalks celery, chopped fine
6 cups vegetable stock (I suggest dark stock, Dark Vegetable Stock)
2 tablespoons soy sauce
fresh ground pepper, to taste

Steps:

  • Preheat oven to 375.
  • Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
  • Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
  • Deglaze onions with wine.
  • Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
  • Add fresh ground pepper to taste.

Nutrition Facts : Calories 87.3, Fat 5.2, SaturatedFat 1.9, Cholesterol 6.1, Sodium 232.7, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 2.5

FRENCH ONION SOUP



French Onion Soup image

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called "Soups," which had 20 recipes for soups "thick and thin, hot and cold," including those for minestrone, shrimp bisque and this French onion soup. We've updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it's worth the wait.

Provided by Sara Bonisteel

Categories     lunch, soups and stews, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
3/4 teaspoon kosher salt, more to taste
2 quarts (8 cups) beef stock
1 cup dry white wine
1 tablespoon dry sherry
1 tablespoon all-purpose flour
1/2 teaspoon black pepper, more to taste
French bread cut into 8 to 12 1/2-inch slices
1 1/2 cups grated Gruyère cheese

Steps:

  • Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
  • Meanwhile, warm broth in a saucepan over low heat.
  • Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
  • Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
  • Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 942 milligrams, Sugar 7 grams, TransFat 0 grams

RICH AND SIMPLE FRENCH ONION SOUP



Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

  • Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  • Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  • Heat the oven broiler.
  • Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

UNCLE BILL'S FRENCH MUSHROOM SOUP



Uncle Bill's French Mushroom Soup image

The original recipe appeared on Mushrooms Canada website. I made some changes to enhance the soup. This is easy to make and has a very pleasant mushroom flavor.

Provided by William Uncle Bill

Categories     Onions

Time 42m

Yield 8 serving(s)

Number Of Ingredients 14

10 ounces fresh button mushrooms, thinly sliced
6 ounces fresh cremini mushrooms, thinly sliced
1/4 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
3 cups water
3 tablespoons chicken soup base or 3 chicken bouillon cubes
1/2 teaspoon dried thyme leaves
1 large bay leaf
1/4 cup scallion, finely chopped
2 large egg yolks
1/2 cup whipping cream, 35%
1/2 teaspoon white pepper
4 tablespoons minced fresh parsley (to garnish)

Steps:

  • Rinse both mushrooms in cold water and immediately pat dry with paper towels.
  • Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
  • In a large heavy bottom soup pot, melt butter on medium heat.
  • Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
  • Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
  • Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
  • Add thyme, bay leaf and green onions.
  • Reduce heat, cover and simmer for 20 minutes.
  • Remove bay leaf and discard.
  • In a mixing bowl, whisk together egg yolks and whipping cream.
  • Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
  • Return mixture to the soup pot, adding slowly and whisking all the time while adding.
  • Heat over low heat until hot, about 5 minutes.
  • Add white pepper to taste.
  • Serve soup sprinkled with minced parsley.

MUSHROOM ONION SOUP



Mushroom Onion Soup image

Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters-20, 19 and 16.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings (about 1-1/2 quarts).

Number Of Ingredients 10

2 cups (8 ounces) fresh mushrooms
3 tablespoons butter
2 medium onions, chopped
2 tablespoons all-purpose flour
5 cups chicken broth
1/2 teaspoon salt, optional
Dash pepper
1/3 cup uncooked long grain rice
1 bay leaf
2 tablespoons chopped fresh parsley

Steps:

  • Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. , In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final soup. Use a good quality beef broth, crusty bread, and fresh mushrooms.
  • Don't overcrowd the pan: When sautéing the onions and mushrooms, don't overcrowd the pan. This will prevent them from browning properly and will make the soup watery.
  • Cook the onions until they are golden brown: This caramelization process will add a lot of flavor to the soup. Be patient and don't rush this step.
  • Use a variety of mushrooms: Using a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms, will give the soup a more complex flavor.
  • Don't boil the soup: Bring the soup to a simmer and then reduce the heat to low. Simmer the soup for at least 30 minutes, or until the vegetables are tender.
  • Serve the soup with a variety of toppings: Croutons, grated Parmesan cheese, fresh herbs, and a dollop of sour cream are all great toppings for French onion soup.

Conclusion:

This beautiful baked French onion and mushroom soup is a classic dish that is perfect for a special occasion or a cozy winter meal. It is rich, flavorful, and satisfying, and it is sure to impress your guests. So next time you are looking for a delicious and impressive soup recipe, give this one a try. You won't be disappointed.

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