halfbakedharvest3.9
Creamy French Onion and Mushroom Soup.
Everything you love about a warming, cheesy bowl of French onion soup...but better!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
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!
honey1 teaspoonWorcestershire sauce (or soy sauce)2 teaspoonsbay leaves2
Nutrition Facts
calories
630 kcal
serving Size
1 serving
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