Bon Jour French Onion And Mushroom Soup
- 20m Prep Time
- 1h 10mCook Time
- 1h Ready In
A rich and savory French onion soup with caramelized onions and mushrooms, topped with melted Swiss cheese on toasted sourdough.
Ingredients
- 59.1 ml unsalted butter divided
- 1.13 kg onions cut into 1/8-inch half-moons
- 9.86 ml fine sea salt
- 1 large shallot diced
- 227 g button or crimini mushrooms sliced
- 118 ml wine or sherry
- 29.6 ml fresh thyme minced
- Freshly ground black pepper
- 710 ml beef or mushroom stock
- 4.93 ml Dijon mustard
- 3 Rustic Sourdough Boule toasted
- 227 g Swiss or Emmenthal cheese grated
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 421 mg
- Iron: 2.36 mg
- Magnesium: 52.6 mg
- Phosphorus: 363 mg
- Potassium: 674 mg
- Zinc: 3.88 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9.86 ml fine sea salt
- 118 ml wine or sherry
- Freshly ground black pepper
- 710 ml beef or mushroom stock
- 4.93 ml Dijon mustard
Prepare
- 59.1 ml unsalted butter, divided
- 1.13 kg onions, cut into 1/8-inch half-moons
- Dice 1 large shallot
- Slice 227 g button or crimini mushrooms
- Mince 29.6 ml fresh thyme
- Toast 3 Rustic Sourdough Boule
- Grate 227 g Swiss or Emmenthal cheese
Let's Cook
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Step 1.
In a heavy 6- to 8-quart soup pot over low to medium heat, add 3 tablespoons of the butter. Once the butter is melted and lightly sizzling, add the onions, making sure you hear a sizzle as the first ones hit the heat. Caramelize the onions, stirring every few minutes and ensuring all onions touch the bottom of the pan, until they are totally caramelized and golden, 45 to 50 minutes. Listen for a constant soft sizzling sound as they cook.
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Step 2.
Once the onions are caramelized, add the remaining 1 tablespoon butter, the salt, shallot, and mushrooms. Stir and cook until the mushrooms are soft.
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Step 3.
Add the wine, thyme, and several grinds of black pepper. Fold the bottom up to the top several times to combine.
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Step 4.
Taste the stock you plan to use. If it is very salty or heavy, dilute it by half with water. Add the stock to the pot and bring the soup to an active simmer (slightly bubbling). Cover the pot and maintain the simmer for 15 minutes.
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Step 5.
Remove the pot from heat and let the soup rest for at least 1 hour, or refrigerate overnight. This nap allows the flavors to meld.
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Step 6.
Preheat your oven broiler. After the rest period, reheat the soup over medium heat. Stir in the Dijon mustard, then taste and adjust salt and pepper as needed.
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Step 7.
Place six large or eight small oven-proof soup bowls on a baking sheet. Divide the soup into the bowls. Place a square piece of toasted Rustic Sourdough Boule in each bowl and top with several tablespoons of grated Swiss or Emmenthal cheese.
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Step 8.
Place the baking sheet with bowls under the broiler until the cheese melts, 60 to 90 seconds. Serve immediately.