Ingredients:
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1 1/4 cups dry white wine (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, to taste
- 1/2 cup heavy cream
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Preparation:
Melt the butter in a large Dutch oven over medium-high heat. Add the onions and honey, stirring occasionally until softened, about 10 minutes. Gradually add 3/4 cup of the wine, 1/4 cup at a time, allowing it to cook into the onions. Continue cooking for another 10-15 minutes until the onions are deeply caramelized.
Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, and cook for 3-4 minutes. Pour in the remaining 1/2 cup wine, broth, Worcestershire sauce, bay leaves, and a pinch of salt and pepper. Increase the heat to medium-high and bring the soup to a simmer. Simmer for 10 minutes, then stir in the cream and cook for an additional 5-10 minutes. Remove and discard the bay leaves. Season to taste with salt and pepper.
Preheat the oven to 400°F. Arrange the bread slices on a baking sheet and toast for 10-15 minutes until very dry. Switch the oven to broil.
Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted bread and an even layer of Gruyère cheese. Place the bowls on a baking sheet and transfer to the oven. Broil until the cheese is bubbly and golden brown, about 3-5 minutes. Garnish with fresh thyme and serve immediately.
Enjoy this creamy, comforting French Onion and Mushroom Soup, perfect for cozy evenings and special occasions!
