French Onion Soup with Mushrooms

A cozy bowl of French Onion Soup enhanced with earthy mushrooms and topped with a cheesy croissant, making it perfect for weeknight dinners.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: French

Calories: 450

Ingredients Method Notes

Ingredients

For the soup

4 cups thinly sliced onions Yellow or sweet onions work best.
2 cups sliced mushrooms Use a mix of your favorite mushrooms for added flavor.
4 tbsp unsalted butter Can substitute with olive oil for a vegan option.
2 cloves garlic Minced garlic adds depth to the flavor.
8 cups vegetable broth Use low-sodium broth if preferred.
2 tbsp fresh thyme Or 1 tbsp dried thyme.
1 bay leaf bay leaf Don't forget to remove it before serving.
Salt to taste
Pepper to taste

For the topping

4 croissants buttery croissants Use stale croissants for the best texture.
2 cups shredded Gruyère cheese Can substitute with Swiss cheese.

Method

Preparation of the soup

In a large pot, melt the butter over medium heat.
Add the sliced onions and cook, stirring frequently, until they are golden brown, about 25 minutes.
Stir in the sliced mushrooms and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Pour in the vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for about 20 minutes.

Preparation of the topping

While the soup simmers, preheat your broiler.
Slice the croissants in half and place them on a baking tray. Top each half with shredded Gruyère cheese.
Broil until the cheese is bubbly and golden, around 2-3 minutes.

Serving

Remove the bay leaf from the soup, then ladle the soup into bowls.
Top each bowl with a cheesy croissant half and serve hot.

Notes

Feel free to add extra herbs like parsley or chives for garnish. This soup is also great for meal prep and can be stored in the refrigerator for up to 3 days.