Name: Creamy French Onion and Mushroom Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: French-Inspired
Ingredients: 2 tablespoons butter; 3 large yellow onions, thinly sliced; 8 ounces cremini mushrooms, sliced; 2 cloves garlic, minced; 1 teaspoon fresh thyme (or ½ teaspoon dried); 4 cups beef or vegetable stock; 1 cup heavy cream; Salt, to taste; Black pepper, to taste; 1 cup Gruyère or Swiss cheese, shredded (optional); 4 slices crusty bread, for serving

Craving a soup that feels like a warm hug on a cold evening? This Creamy French Onion and Mushroom Soup layers deep caramelized onion sweetness with the earthiness of mushrooms, finished off with a creamy, herb-kissed broth. It’s the kind of cozy comfort food that elevates your dinner table without overwhelming your time.

Unlike traditional French onion soup, this one ditches the long broiled cheese topping for a richer, creamier texture that soaks perfectly into crusty bread. It comes together in one pot, making it perfect for weeknight dinners or lazy Sunday meals. Every spoonful is packed with flavor, herbs, and warmth.

Preparation Phase & Tools to Use

To prepare this soup smoothly and efficiently, you’ll want to gather a few key tools. A heavy-bottomed soup pot or Dutch oven is essential—it distributes heat evenly, helping onions caramelize without burning. A wooden spoon makes it easier to stir the onions without scraping your pan.

You’ll also need a sharp chef’s knife and cutting board for slicing the onions and mushrooms evenly. A ladle for serving, and optionally, an immersion blender if you want a silkier finish. Lastly, a grater for fresh cheese and a toaster or oven for crisping your bread slices to serve on the side.

Ingredients for the Creamy French Onion and Mushroom Soup

Yellow Onions: The star of the dish, these caramelize into sweet, golden ribbons that define French onion soup flavor.
Cremini Mushrooms: Add a meaty, earthy depth that complements the sweetness of the onions.
Butter: Used to sauté and caramelize the onions, creating a rich base.
Garlic: Adds aroma and sharpness that cuts through the richness.
Fresh Thyme: Delivers herbal brightness and balances the creamy texture.
Beef or Vegetable Stock: Forms the broth, rich and savory.
Heavy Cream: Provides that luscious, silky mouthfeel.
Salt & Pepper: Essential for seasoning.
Gruyère or Swiss Cheese (optional): For a bit of melty indulgence, stirred in or sprinkled on top.
Crusty Bread: Not technically in the soup, but vital for serving.

How To Make the Creamy French Onion and Mushroom Soup

Step 1: Caramelize the Onions

Melt butter in your heavy-bottomed pot over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly for 25–30 minutes, stirring frequently, until the onions are deep golden and soft.

Step 2: Sauté the Mushrooms

Add the mushrooms to the pot. Cook another 10 minutes until the mushrooms are browned and their moisture has evaporated.

Step 3: Add Aromatics

Stir in minced garlic and thyme, cooking for 1–2 minutes until fragrant.

Step 4: Pour the Broth

Deglaze the pot with a splash of broth, scraping up any bits stuck to the bottom. Then pour in the rest of the broth. Bring to a simmer and let cook for 10–15 minutes.

Step 5: Finish with Cream

Reduce the heat and stir in the heavy cream. Simmer gently for another 5 minutes. Taste and adjust seasoning with salt and pepper.

Step 6: Serve

Ladle the soup into bowls. Top with fresh thyme and shredded cheese, if using. Serve with toasted crusty bread for dipping.

Serving and Storing Creamy French Onion and Mushroom Soup

This soup shines brightest when served hot with a slice of golden, toasted sourdough or baguette. A sprinkle of Gruyère or Swiss cheese on top adds a gourmet touch.

To store leftovers, let the soup cool completely and refrigerate in an airtight container for up to 4 days. It also freezes beautifully—just leave out the cream until reheating. To reheat, warm slowly on the stovetop, stirring gently to restore the creamy texture.

Frequently Asked Questions

Can I make this soup vegan?

Absolutely! Use olive oil or vegan butter, substitute vegetable stock, and swap in cashew cream or coconut milk.

What’s the best mushroom type to use?

Cremini or baby bella mushrooms work great. You can also mix in shiitake or portobello for a deeper mushroom flavor.

Can I blend this soup?

Yes, for a smoother texture, use an immersion blender before adding the cream. It creates a velvety base while still keeping some mushroom texture.

Do I need to use cheese?

Not at all. The soup is rich and flavorful without it, but cheese lovers will enjoy the extra layer of umami.

How do I caramelize onions faster?

While low and slow is best, you can add a pinch of sugar and a splash of vinegar to speed up the process without sacrificing flavor.

Want More Cozy Soup Ideas?

You might also enjoy the Hearty Tuscan Bean Soup for a rustic, hearty experience. Or explore the velvety richness of Creamy Broccoli Cheddar Soup.

If you’re in the mood for a meaty twist, the Crockpot Italian Meatball Soup is packed with flavor and protein. Or try Wendy’s Chili Recipe for a comfort classic with a fast-food twist.

For a soup that’s both festive and filling, check out the Creamy Turkey Noodle Soup.

Pin and Tell Me How Yours Turned Out

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If you give it a try, let me know how yours turned out! Did you blend it? Did you add cheese or a touch of white wine? Drop your comments below. I’m always excited to hear how you make it yours.

And if you want more daily cozy meals and creative kitchen ideas, follow me on Pinterest @LadyPlate.

Creamy French Onion and Mushroom Soup

Author: Julia Koch
Total Time: 1 hour
Yield: 4 servings

Print Recipe

Description

This Creamy French Onion and Mushroom Soup is a heartwarming twist on a French classic. Caramelized onions and tender mushrooms simmer in a rich broth, finished with a splash of cream for irresistible smoothness. It’s cozy, earthy, and perfect for chilly evenings—especially with crusty bread for dipping.

Instructions

1. In a large pot, melt butter over medium-low heat. Add onions and a pinch of salt. Cook for 25–30 minutes, stirring frequently, until deeply golden and caramelized.

2. Add mushrooms to the pot and cook for 10 more minutes until browned and softened.

3. Stir in garlic and thyme, cooking for 1–2 minutes until aromatic.

4. Deglaze the pan with a bit of stock, scraping up any browned bits. Add the remaining stock and bring to a simmer. Cook for 10–15 minutes.

5. Lower the heat and stir in heavy cream. Simmer for another 5 minutes. Season with salt and pepper to taste.

6. Serve hot with toasted bread and shredded cheese, if desired.