Creamy French Onion and Mushroom Soup.
This Creamy French Onion and Mushroom Soup is the best bowl of cozy french onion soup. It has everything you love about a warming, cheesy bowl of French onion soup…only better. There’s a touch of cream to make every spoonful rich and creamy. Slowly caramelized onions in wine with fresh herbs deliver the most delicious flavor. Then add that classic cheesy bread topping, and you’ll have the perfect bowl of soup. Great for both fall and winter days!
You guys, this creamy French onion and mushroom soup!
This isn’t your average bowl of French onion soup. Not that French onion soup could ever be average, it’s always delicious, but this bowl is a step up. It took me a while to get this one figured out, but once I did, I knew it was special. It’s funny, my process for developing recipes can be all over the place. Sometimes I have a solid idea in my head. One that already really excites me and I don’t think twice about creating the recipe.
Other times I have an idea that I like, but don’t love. Often times it’s these recipes that take me a little longer to get just right. That was kind of the case with this French onion soup. I wanted to make a French onion soup with mushrooms and lots of herbs. Of course, that would have been delicious, but I needed something to really make me excited.
After many texts back and forth with my sister-in-law, who has really become one of my best sources to help me think even more outside the box, we landed on this soup. A creamy french onion and mushroom with double the amount of herbs. With a few simple tweaks to the recipe, I was finally excited…so excited. It’s hard to make a classic recipe like french onion soup any better, but this recipe might just do it.
OK, the simple(ish) details.
If you’ve ever made french onion soup, you know two things. One, it’s really pretty straight forward and there’s nothing too complicated. Two, the onions take a second (or two) to really caramelize down. It can take a little more time than the usual thirty-minute start to finish dinner, but it’s worth the wait.
And I don’t know, something about caramelizing onions on the stove is very relaxing and cozy. However, I am weird…I’m probably the only one that feels that way.
Anyway, I’ve made a lot of French onion soup over the years. Sometimes I’ve taken shortcuts with the onions, but with this soup, I wanted to deeply caramelize them to ensure they make for the most flavorful French onion soup.
So, start with sweet yellow onions, butter, a touch of honey, and dry white wine.
The butter is used for obvious reasons…fat, flavor, and deliciousness. The honey helps to cook and caramelize the onions faster. I always find these ingredients to be key when trying to achieve perfectly caramelized onions. Now, the wine…use a dry white wine, which is pretty traditional in most French onion soups. You’ll cook about half of the wine into the onions. Not only does this help the onions to caramelize quickly and evenly, it also infuses the onions with incredibly rich flavor.
If you prefer not to cook with wine, I recommend using about half a cup of apple cider or apple juice to caramelize the onions. For the remaining amount of wine (another half cup), use chicken or vegetable broth.
Once the onions have been caramelized, toss in the herbs and those mushrooms. The mushrooms add such a rich flavor, they help to highlight the caramelized onions and herbs.
Now add the broth. You can use vegetable broth to make this vegetarian, or use chicken broth…either one works really well. Simmer the soup for ten or so minutes, then add the cream. The cream is the key to this soup. It’s not heavy, but it adds a rich creaminess that really makes this soup just a touch better, a touch more indulgent, and truly just delightful.
Finish it up.
Once the soup has simmered for a bit, transfer it to small oven-safe ramekins. These are the mini Staub cocottes I sometimes like to use. But I adore these mini pumpkin cocottes as well, so cute. Top with crusty french bread, and a layer of cheese. Then place under the broiler to melt. Watch closely, the broiler works fast.
If you don’t have any oven-safe bowls, simply melt the cheese onto the bread, then add the cheesy bread to the soup.
Then simply pull these out of the oven and experience the bubbling cheese and the deliciousness of a truly good bowl of French onion soup. And guys, that’s it. This soup is truly one of those roll your eyes back, crave-worthy, fall/winter comfort foods.
It’s going to make the best Sunday night dinner, but will be equally great for the upcoming holidays and for low-key entertaining. I already have plans to make this on both Thanksgiving and Christmas. It’s a soup that everyone loves!
Looking for other warming fall/winter soups? Here are my favorites:
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Cream of Mushroom Soup with Garlic Herb Breadcrumbs
Lastly, if you make this Creamy French Onion and Mushroom Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Creamy French Onion and Mushroom Soup.
Everything you love about a warming, cheesy bowl of French onion soup...but better!
- 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
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!
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Question….have you experimented with both fresh and dried mushrooms? I have a difficult time keeping fresh ones, well, fresh. 😉
I think this recipe works best with fresh mushrooms! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oooh this looks like a perfect hug in a mug soup for the weekend. Saved to the recipe box, thank you Tieghan 🙂
Thank you so much Colleen! I am really glad this turned out so well for you! xTieghan
I LOVE that this doesn’t use beef broth! I’m a vegetarian and feel like vegetarian recipes for French Onion Soup never quite get it right but the addition of Worcestershire sauce with mushrooms is interesting and should give it the right flavor! I can’t wait to. make this!
Thank you so much Christy! I hope you love this recipe! xTieghan
Can I omit the mushrooms? or is there a recommended substitution?
You could just omit the mushrooms:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love this recipe but can you tell me what brand the little pots with wood handles are?
Here is the link for the pots: https://food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan?sku=16496&gclid=CjwKCAjw0On8BRAgEiwAincsHBe3a8SuK74DVnhhA2PAv19u6Swe9MBN9o-zsXgTkAEYTMR-AiwApBoC9x0QAvD_BwE
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Minnesota weather has turned very cool! This was an excellent soup for a cool fall evening. We loved the malty caramelized onions with the broiled cheese topping. Delicious! This soup takes time, but worth it.
Thank you so much Teresa! I am really glad this recipe turned out so well for you! xTieghan
Can we substitute for beef broth? Will it work as well?
Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love French Onion Soup but I’ve never used cream or mushrooms in it. Can’t wait to try this. Question: tell us about those pots your serving the soup in, and are wooden handle can’t be safe under a broiler?
Here is the link for the soup bowls: https://food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan?sku=16496&gclid=CjwKCAjw0On8BRAgEiwAincsHBe3a8SuK74DVnhhA2PAv19u6Swe9MBN9o-zsXgTkAEYTMR-AiwApBoC9x0QAvD_BwE
I cover them with foil so they are oven safe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Noticing you used chicken or vegetable broth with the soup instead of the traditional beef usually used in a French onion soup. Any particular reason? Maybe beef broth and cream don’t melt well? Just curious.
I just decided to go with chicken broth for this recipe:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks so delicious! What size pot did you get? Is it the 1 quart?
Yes! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight and it was so delicious! I added some cannellini beans to make it our meal. Another wonderful recipe! Thank you!
Thank you so much Elizabeth! xTieghan
This was absolutely DELICIOUS!!!
Thank you Monika! xTieghan
This was by far one of the best recipes I have made! So flavorful & yummy! On a cold, fall day it’s something I look forward to not only eating but also making!
I am so happy you loved this one, Kelsey! It is such a perfect one for a cold night! Thank you so much! xTieghan
Absolutely perfect combination of mushroom and onion soup. Will be a regular soup for us.
Thank you Deb! xTieghan
This in incredible! So so yummy!
Thank you so much Jeannine! xTieghan
We absolutely loved this….for me, I think next time I’ll reduce the onions quantity and up the mushrooms….I loved the earthy mushrooms with the broth…excellent addition to french onion soup!!!! Thanks, T….awesome as always.
Thank you Judi! I am really glad you enjoyed this! xTieghan
If I want to substitute the fresh herbs for dried, what do you recommend the measurements be?
A general rule of thumb is 1 teaspoon of dried herbs for 1 tablespoon of fresh. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Soup was delicious. I added more mushrooms and used 4 c broth and 3/4 c half and half. Highly recommend!
Thank you Liz! xTieghan
Absolutely amazing!!! This will be on repeat all fall/winter.
BTW, your copper ladle! I adore it, where can I find it?
I am so glad you enjoyed the recipe! Unfortunately I found this ladle at a vintage shop, but Terrain has something similar! Please let me know if you have any other questions. xTieghan
I think this might be the best soup I have ever tasted. And I make a ton of soups! With most French onion soups, once the bread and cheese is gone there’s no point in finishing. Not this one! The creamy herby flavor is so so good. The bread and cheese just make an amazing soup that much better. YUM.
Thank you so much Kelly! I am really glad this soup turned out so well for you! xTieghan
I was not surprised that this recipe took a long time, tending to the onions. But it was well worth it. High marks from the family. It’s a different onion soup than I am used to. None of that brandy taste, instead a slight sweetness with a creamy texture. This will be my go to recipe for onion soup when I am in the mood to put in the time. Thank you Tieghan!
I am really glad you all enjoyed this one, Jane! Thank you! xTieghan
I was not surprised that this recipe took a long time, tending to the onions. But it was well worth it. High marks from the family. It’s a different onion soup than I am used to. None of that beefy or brandy taste, instead a slight sweetness with a creamy texture. This will be my go to recipe for onion soup when I am in the mood to put in the time. Thank you Tieghan!
Hi Jane! I am really sorry this recipe did not turn out well for you! Thank you for trying this one! xTieghan
I made this last night for dinner and it was amazing! And I forgot to add the cream at the end. But I didn’t miss it at all. It was creamy even without it! This will be my new go-to French Onion soup recipe from now on. My sister in law immediately asked for the recipe, that’s how good it is!
Wow that is so amazing to hear! Thank you for trying this one, Lucy! xTieghan
I never leave reviews but this recipe was so amazingly delicious it deserved one. The onions are a labor of love but totally worth it. Only thing I changed was using beef stock instead of chicken. My family LOVED it and raved that it was restaurant quality.
Thank you so much Andrea! I am really glad you loved this one! xTieghan
I’m going to make this tomorrow–but without the white wine. What liquid would be a good substitute? Thanks.
You can use additional chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
You are hands down my new favorite foodie! I found you when I was searching for brownie recipes (and they were AMAZING) but then I fell in love with all of your recipes and posts and links to other stuff on your 9 things! I’m about to try this recipe but making it half in the crock pot. I pulled up five of your french onion recipes and I would love to know sort of the differences in your current ones like why you went from red to white wine (or if I skip those can I just do more broth?) and if I skip the mushrooms do I add extra onions–but most importantly, if I caramelize the onions, can I just throw it all in the crock pot to simmer for 4-6 hours like your older recipe? I noticed you don’t simmer in this one for long and am wondering why.
Thanks so much for your kind message! Really no specific reason as to why the reasons are different, I just like to switch things up and play with the flavors. You can follow the recipes as is or adjust to your liking. I think caramelizing and adding to the crockpot would be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was honestly one of my favorite recipes I’ve made by halfbakedharvest! It has so much flavor and the toasts with the cheese under the broiler makes it *chef kiss*
Thank you so much Allison! xTieghan
I made this last weekend, and we are still enjoying the leftovers. It was outstanding! My husband already requested it for his birthday dinner in February.
Wow thats when you know he loved it! I am really glad this turned out so well for you, Kristina! xTieghan
Thank you so much for this recipe, it is so full of flavor and also it’s so easy to make. I changed the heavy cream for a coconut milk creamer and it turned out super good (could be an option for vegans and people with lactose intolerance). 😉
Hi Alejandra! I am so happy this recipe turned out so well for you! Thank you for trying this! xTieghan
Delicious! Make exactly. Wouldn’t change a thing. So warm and comforting. Will definitely make again!!
Thank you so much Lama! xTieghan
My family loved this soup. The recipe was clear and the results were delicious. The mushrooms were a wonderful addition. I will definitely make it again!
Thank you so much Blakely! I am really glad this recipe turned out so well for you! xTieghan
I love the saucepan! Tried looking for it and turns out some don’t come with lid, do you have the butter warmer size or the one quart size? Where’d you get the lids? Thanks!
Loved this! I wouldn’t change a thing.
How would you suggest I warm up the leftovers? Temperature and time recommendations would be great.
I would just heat on the stove top. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m currently making this soup, and I’m new to your site – loving both already! But some directions seem to be missing a temperature change. In paragraph 1, it says to use med-high and never says to drop that temp. But in paragraph 2, it says to return to med-high heat, and to simmer, assumingly at med-high, for 10 min. I’m used to simmering on low. I’m adjusting it that way and crossing my fingers 😉 Appreciate whatever clarity you can give. Definitely looking forward to the finished product and to try some of your other recipes.
Sorry for the confusion, I will go back and give this a second look. Thanks for giving the recipe a try, hope you love it! xTieghan
Just made this recipe tonight! It was good — but I don’t think that it turned out the way it was intended to! It was lighter in color and lot less rich looking than yours. Maybe cook the onions longer? Love all of your recipes so I’m trying to figure out where I went wrong with this one! Thanks!!
Thanks for giving the recipe a try, I am sorry it did not turn out the way you wanted. Did you adjust the recipe at all? You really need to caramelize the onions to get that dark flavor. I hope this helps for next time! xTieghan
Made this for lunch today. Since we don’t have soup crocks, thank you for the suggestion to broil the cheese on to the bread. It was delicious! Can’t wait to make it again!
I am really glad this turned out so well for you Caitlin! Thank you for trying this one! xTieghan
Wow! This was amazing!! I had bred brother and a bottle of Malbec on hand so I used that. And wowww is all I can say, it was soooo beyond good!!
Thank you so much Carolina!! xTieghan
Absolutely delicious and easy to make
I am so happy to hear that! Thank you Julie! xTieghan
Wow!! It’s is delicious! I was actually thinking to myself ‘I can’t believe I made this’, it’s so tasty. I’m lactose intolerant so used dairy free butter and cream and it was still divine! Thank you 🙂
Thank you so much Hollie! xTieghan
Can you freeze this recipe?
You sure can! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Well…hope it’s gonna be good. I don’t know anybody who can caramelize onions in 25 minutes. I cooked mine almost two hours before saying eff it and moving on 🙂
I hope this is amazing! Please let me know if there is anything I can help with! xTieghan
could i make this with red onions instead of yellow onions?
I would highly recommend using yellow or sweet onions. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I want to make this tonight! Could I sub red wine or even white cooking wine? It’s Sunday in Utah, so I can’t buy white wine today 🙁
You can use cider or broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, is there anyway to do this without oven safe bowls? I was planning to make this for dinner tonight but I don’t have oven safe bowls for melting the cheese! Thanks 🙂
You could do this in one large dutch oven or other oven safe dish. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made the French onion and mushroom soup and it was fantastic. I used a combo of of baby bella and shiitaki mushrooms with fresh thyme and sage from my garden, but decided not to add the cream. I also used the vegetarian “Better than bouillon” which worked well. Toasted seeded rye with emmental cheese and it was perfect. Definitely will make it again.
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Can you give some ideas of what I can substitute
For wine in some of your recipes ?
For white wine I would suggest chicken broth and for red wine I would suggest beef broth or cranberry juice mixed with water! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Is it possible to adjust this recipe if you don’t have a dutch oven?
You can use any large soup pot to make this recipe. I hope you love the soup! xTieghan
Hi There! Do you know who makes these soup crocks pictures?
Here is the link for the soup crocks: https://food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan?sku=16496&gclid=CjwKCAjw0On8BRAgEiwAincsHBe3a8SuK74DVnhhA2PAv19u6Swe9MBN9o-zsXgTkAEYTMR-AiwApBoC9x0QAvD_BwE
Please let me know if you have any other questions! xTieghan
This recipe is a keeper. We made it on a cold night and it was perfect! We loved adding mushrooms to our onion soup. You always inspire me to cook- so Thank you!
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
I made this soup today and it was fabulous! Thank you for your many delicious recipes!
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
This recipe is sooo delicious! I am adding it to my pile of favorite recipes! I made the cheesy toasts on the side because I was certain my 6 year old wasn’t going to want it on top. but I did a lot of dunking.
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
I love your French Onion Soup recipe from your cookbook! Are you able to make this version in the instant pot as well?
Yes, that would work just fine! I hope you love this recipe, let me know if you have any other questions! xTieghan
This French Onion Soup is delicious! Made it after a ski day in New Hampshire and it was perfect!
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
Oh, wow! I made this last night for dinner! It was delicious! I scooped around the mushrooms for the kids’ bowls (why can’t I get them to love mushrooms as much as me?? Mushrooms are fun guys!😂) and then my husband and I just had extra mushrooms. So incredible! I will admit that I was hesitant to try the chicken/veggie broth, so I subbed beef broth since that is what I am used to and was in the mood for. I will try the veggie/chix broth another time. I also doubled the Worcestershire sauce after tasting while simmering it just felt like I needed more of something (but I also was using the 8 cups of broth on T’s suggestion of 6-8 cups). We sat down to dinner and fell in love. This is going to be a regular! Thank you!! The crusty bread and the gruyere really topped it all off!
Thanks so much for giving the recipe a try, I am so glad it was enjoyed. Have a great week! xTieghan
So good! I would recommend only 3 onions if doing 6 cups broth and maybe 4 if doing 8 cups broth. Can’t complain at all but I did 6 cups and 4 onions and it could have used a little more liquid because it was a lotta onions (but still very good!). Overall husband and I loved it! Will def make again! Also loved it was chicken broth instead of beef ❤️.
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan
So. Freaking. Delicious!
Thanks so much Courtney! xTieghan
Great, easy, tasty recipe!
Thanks so much Trisha! xTieghan
I made this recipe last night and everyone loved it! Super easy and very delicious. First time making an onion soup and was specially excited about the mushrooms.
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan
My favorite French onion soup recipe! I make this at least once a month, I love the creaminess and perfect level of sweetness. So simple too and the smell of the caramelizing onions is divine
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan