This French Onion and Mushroom Soup is a twist on the classic French Onion Soup. It's a labor of love but is so worth preparing to make anyone feel special. Each spoonful will feel like a hug, similarly to this Mushroom Miso Pasta.
What I love about this recipe is the added umami flavor from the mushrooms and miso, which also gives the broth more depth in flavor bringing it to a whole new level. We top this soup with toasted garlic bread covered in melted cheese, which makes the perfect bite. Pair this hearty dish with a nice citrusy salad.
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Ingredients
(*thyme is not pictured above.)
- Onions: We use yellow onions in this recipe, but you can’t go wrong using other types of onions. Each one will have a different unique flavor but all caramelize well.
- Mushrooms: We use baby bellas here but any other mushrooms like white button, shiitake mushrooms or other wild mushrooms would do well.
- Miso: White miso is best used for this recipe. It is milder than other miso pastes and has a nice sweetness that complements the caramelized onions well. If you want other options to increase the umami rich flavor, you may also use worcestershire sauce, soy sauce, or even a splash of fish sauce.
- Broth: We use beef stock here for a robust flavor but you can also use chicken broth. To make this a vegetarian option you can make this using vegetable broth.
- Wine: We use white wine here but red wine is also a great option.
- Cheese: Gruyere is the most common and traditional type of cheese used for the Classic French onion soup. You could also opt for a comte or emmentaler instead.
*see full list of ingredients and quantities in the recipe card.
How to Make This Soup
1. Heat a dutch oven pot or a large soup pot to medium-high heat. Add the olive oil and butter. Once the butter is melted, add the onions, a pinch of salt, and stir until onions have softened, about 5 mins. Once softened, turn down heat to medium low heat. Cook onions until caramelized, stirring every 5 minutes. This will take about 40-50 more minutes
2. Add the sliced mushrooms and thyme, season with salt and pepper and cook for 5-7 minutes. Then add the wine and cook until the liquid has evaporated, about 3 minutes. Add the flour and stir for another 3 minutes.
3. Add the broth and let it simmer for 30 minutes.
4. Meanwhile, turn on your broiler and move your oven rack 5 inches away from the broiler. Toast your bread by placing them on a baking tray and letting them broil on that top rack, 5 minutes. Then grate each piece with a garlic clove.
5. Once the soup has reduced, stir in the miso making sure it’s well dissolved. Season with salt if needed.
6.To assemble, ladle the soup to oven-safe bowls, add the toasted bread and sprinkle with cheese. Turn the broiler on, place the bowls on a baking tray and position them on the same top rack. Broil until you get a nice cheesy crust on the toasts. This could take up to 5 minutes depending on how strong your broiler is.
7. Let the bowls cool a bit before serving and enjoy!
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Other Helpful Tips
- If putting the bowls in the oven is a hassle (and trust me I understand!), you can simply prepare the cheese toasts separately and it to your bowls. To do this: toast the bread, then remove from the oven and grate the garlic and add the cheese, then place back in the oven until melted.
- Once you remove the hot bowls from the oven, place them on small salad plates to serve them easily.
Storage And Reheating Tips
Can you make this ahead?
You can keep this soup for up to 3 days in the refrigerator and heat up on the stove top or microwave to reheat. Add the toasted bread and cheese separately. The soup will in fact taste better the next day.
Can you freeze French onion soup?
Yes you can freeze french onion soup by placing it in an airtight container and freezing for up to 3 months.
If you tried making this French Onion and Mushroom Soup with Miso, please leave a 🌟 star rating and let me know what you think in the 📝 comments below. I'd love to hear from you!
French Onion and Mushroom Soup with Miso
Equipment
- dutch oven (or large soup pot)
Ingredients
- 4 tablespoons olive oil (3 tablespoons for onions, 1 tablespoon for bread)
- 3 tablespoons butter
- 1.5 lbs yellow onions (thinly sliced ~4-5 cups)
- 10 oz baby bella mushrooms (thinly sliced ~2-3 cups)
- ¼ cup white miso paste
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme (chopped)
- 8 cups beef broth (low sodium)
- ¾ cups white wine (dry)
- 8 pieces sliced baguettes (or other crusty bread like sourdough)
- 2 cups Gruyere cheese (grated)
- 1 clove garlic
- kosher salt
- black pepper
Instructions
- Heat a dutch oven pot or a large soup pot to medium-high heat. Add the olive oil and butter. Once the butter is melted, add the onions and a pinch of salt and stir until onions have softened, about 5 mins. Once softened, turn down heat to medium low heat. Cook onions until caramelized, stirring every 5 minutes. This will take about 40-50 more minutes.
- Add the sliced mushrooms and thyme, season with salt and pepper and cook for 5-7 minutes. Then add the wine and cook until the liquid has evaporated, about 3 minutes. Add the flour and stir for another 3 minutes.
- Add the broth and let it simmer for 30 minutes.
- Meanwhile, turn on your broiler and move your oven rack 5 inches away from the broiler. Toast your bread by placing them on a baking tray and letting them broil on that top rack, 5 minutes. Then grate each piece with a garlic clove.
- Once the soup has reduced, stir in the miso making sure it’s well dissolved. Season with salt if needed.
- To assemble, ladle the soup to oven-safe bowls, add the toasted bread and sprinkle with cheese. Turn the broiler on, place the bowls on a baking tray and position them on the same top rack. Broil until you get a nice cheesy crust on the toasts. This could take up to 5 minutes depending on how strong your broiler is.
- Let the bowls cool a bit before serving and enjoy!
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