Description
A comforting, French-inspired mushroom and caramelized onion soup paired perfectly with crispy, cheesy toasties. This vegetarian recipe combines deeply caramelized onions, savory mushrooms, and melted Gruyère cheese for an indulgent yet wholesome meal.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini, button, or mixed), sliced
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1/4 cup dry white wine (optional)
- 4 cups vegetable or beef broth
- 1 tablespoon soy sauce or tamari (for gluten-free)
- Salt and pepper to taste
For the Cheesy Toasties:
- 4 slices crusty bread (sourdough or French bread recommended)
- 1 cup shredded Gruyère, Swiss, or sharp cheddar cheese
- Butter for spreading
Instructions
- Caramelize the Onions: In a large pot, heat olive oil and butter over medium-low heat. Add the thinly sliced onions and sugar, then cook slowly for 20–25 minutes, stirring occasionally, until the onions are golden and deeply caramelized, building rich sweetness.
- Cook Mushrooms and Garlic: Add the minced garlic, sliced mushrooms, and thyme to the pot. Increase heat to medium and cook for 8–10 minutes, stirring frequently until the mushrooms brown and their moisture mostly evaporates, intensifying flavor.
- Deglaze with Wine: Pour in the white wine, if using, to deglaze the pot. Scrape up any browned bits stuck to the bottom, and cook for 2 minutes to reduce the liquid and concentrate flavors.
- Add Broth and Simmer: Stir in the vegetable or beef broth and soy sauce. Bring the mixture to a gentle simmer, partially cover with a lid, and cook for 15–20 minutes to meld all the flavors. Season with salt and pepper to taste.
- Prepare Cheesy Toasties: While the soup simmers, preheat a skillet or griddle over medium heat. Butter one side of each bread slice. On the unbuttered side of two slices, evenly divide and spread the shredded cheese. Top with the remaining bread slices, buttered side out, forming sandwiches.
- Grill the Toasties: Grill the sandwiches for 3–4 minutes per side until the bread is golden brown and the cheese melts into gooey perfection.
- Serve: Slice the cheesy toasties. Ladle the hot mushroom and caramelized onion soup into bowls and serve alongside the toasties for dipping or eating on the side.
Notes
- For a creamier soup, stir in 1/4 cup heavy cream or cashew cream just before serving.
- Blend half the soup if you prefer a thicker, creamier texture.
- The cheesy toasties also taste fantastic with a light spread of Dijon mustard inside for an extra tangy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 bowl soup + 1/2 toastie
- Calories: 410
- Sugar: 8g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
