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French Onion Soup

It has been a very long time since I have had a bowl of French Onion Soup, it’s one of my favorites but I rarely eat it. I don’t think I’ve ever made it either, at least that I can remember. This soup is not traditional, French onion soup is made using beef stock. Instead of beef stock I made a mushroom stock and honestly you cannot tell the difference. The stock was made a few days in advance by simply simmering dried mushrooms (I used cepe) with onion and carrot, strain and store in the refrigerator. I simmered it for about 4 hours so it was rich and meaty (without the meat). The soup came together pretty quickly, caramelizing the onions took a little time, about 30 minutes. All together it took a little over an hour to put this together. You can use commercially prepared broth of course, beef or vegetable and I am sure it would be just as good. The star of the show is the caramelized onions which give this soup it’s distinctive flavor. I served with wine, Syrah from Pug Wine, couldn’t resist the cute pug on the label and the wine is wonderful.

Mushroom Broth

4 oz dried mushrooms (shiitake, cepe or whatever you want to use)

8 cups water

1 onion peeled and cut in half

1 carrot peeled and cut in half

Season with salt and pepper if you like, I didn’t

Place all ingredients in a pot and bring to a boil, turn heat down to simmer and let cook uncovered for about 4 hours. Let cool, strain and place in lidded jar and refrigerate until ready to use. Save the strained mushrooms and freeze, you can use them for mushroom soup.

French Onion Soup

serves 3-4

4 small onions peeled and thinly sliced

4 tbs butter

2 sprigs thyme

1 bay leaf

1 tsp sugar

2 tsp flour

1/2 cup wine (white or red)

4 cups mushroom stock (or whatever you want to use)

1 1/2 cup water

salt and pepper to taste

baguette cut into slices

Gruyere, comte or raclette cut into think slices (I used raclette)

Some grated parmigiana

Caramelized onions

Melt butter in saucepan and add the onions, thyme and bay leaf and sugar . Cook stirring frequently on medium high heat. When onions are soft and starting to brown reduce heat to low and let cook until caramelized stirring frequently takes about 30 minutes.

Making the Soup

Add the flour to the onions and cook for approximately 1 minute, add the wine and when it starts bubbling add the stock and water. Cook on medium heat for approximately 30 minutes. Soup will thicken slightly. While soup is cooking heat the oven to 350 degree’s place the bread on a baking sheet and toast for about 15 minutes turning over after about 8-10 minutes. Remove bread from the oven and turn on the broiler.

Remove the bay leaf and thyme sprigs, ladle soup in bowls, add toasted bread one or two slices depending on the size of the bread. Top with the sliced cheese and sprinkle with a little parmigiana.

Place the bowls on baking sheet and broil for about 8 minutes until cheese bubbles and is lightly browned. Remove from oven let cool for a couple of minutes and serve.

Have to show a photo of the bottle of wine, love the label and the wine is so good.

pug Syrah from pug wine

46 Comments Post a comment
  1. I love French Onion soup too and I can say that I have never made it either. Must give your recipe a try.

    January 27, 2018
    • Hi Dyanna, thank you. I have only had in restaurants always thought it daunting and time consuming but this took so little time and was so easy.

      January 28, 2018
  2. Yummmmmm. I have never made it with mushroom broth, sounds delicious! Beautiful pictures too!

    January 27, 2018
    • It’s great with the mushroom broth, couldn’t really detect any difference. Thank you so much.

      January 28, 2018
  3. Pat #

    Beautiful soup Suzanne!!!

    January 27, 2018
    • Hi Pat, haven’t seen you in so long hope you are well. Thank you so much!

      January 28, 2018
      • Pat #

        Just fine Suzanne…ready for Spring!

        January 28, 2018
      • ❤️❤️❤️

        January 28, 2018
  4. I have been on a French Onion Soup kick for the past month or so

    Experimenting with different kind of cheeses to top it off

    With me…you can feed me soup any day 🍜 any way 🍜 any style 🍜

    …just don’t forget the bread 🍞

    Have a Beautiful Sunday

    January 27, 2018
    • I have been wanting it and rather than go to a restaurant decided to give it a go, it turned out really well. Thank you so much and yes the bread is “tres important”.

      January 28, 2018
  5. I’ve never made it before, either. This onion soup would be so good tonight. Thanks, Suzanne!

    January 27, 2018
    • Hi Mary, have to take advantage of soup weather, before we know it we’ll be having icy drinks and salads. Hope you are well, thank you so much.

      January 28, 2018
  6. The soup looks so very tasty. One of my favorites too. Glad to see you’re cooking and posting again. 🙂

    January 27, 2018
    • Hi Ronit, thanks, getting back in the swing of things. Thank you so much.

      January 28, 2018
  7. mistimaan #

    Looks nice and tasty 🙂

    January 28, 2018
  8. It looks so nice, I think my family will love it. I will send this recipe to them, thanks Suzanne. 🙂

    January 28, 2018
    • Hi Mochi, you could veganize this by using vegan cheese and butter and it would be wonderful. Hope you are doing well, thank you so much.

      January 28, 2018
      • Yes, good idea. I will try it later. Thank you! 🙂

        January 28, 2018
  9. It’s been a few years since I’ve made French Onion Soup myself. Might be time really soon. Plus I love the idea of making a mushroom broth for it. My mushroom-loving hubby would certainly like that too! (And I thought you’d include a photo of the Pug wine bottle!) 🙂

    January 28, 2018
    • Oh ha, my bad. I see it there hidden behind the wine glass…

      January 28, 2018
      • Just posted a pic of the wine bottle so you can see the label. Just ordered another bottle of the Syrah and some Cab, love their wine and the labels are so cute. Thank you so much Kathryn.

        January 28, 2018
  10. Your photos are absolutely MOUTHWATERING Suzanne! I love French Onion soup but I haven’t made it for quite a while myself. Must do now! The Pug wine is too much. 🙂

    January 28, 2018
    • Hi Josette, thank you so much. I wanted to give this soup a try without using beef broth and thought meaty mushroom stock would be a good sub. It worked great. I love the pug wine, the labels are adorable and it’s really good wine to boot.

      February 3, 2018
  11. Absolutely delicious and comforting soup. I could eat bowls of these. The crunchy bread slice is just what you need to dip / scoop the creamy mushrooms and onions.

    January 29, 2018
    • Hi Vidya thank you so much, It’s one of my favorite soups and the crunchy bread is the best.

      February 3, 2018
  12. This looks great. Something funny: traditional traditional French onion soup is made with water rather than stock. It is a poor man’s dish that will still be very tasty if the onions have been cooked for a long time.

    January 29, 2018
    • Hi Stefan; yes I have seen that the traditional is made with water and I would like to try that. The caramelized onions are so good and give this soup its wonderful flavor, Thank you so much.

      February 3, 2018
  13. Mushroom broth sounds quite flavorful and delicious. I love a good French onion soup and of course yours looks amazing. I can taste it with the Syrah. Great pairing!

    January 29, 2018
    • Thanks Michelle it’s my favorite as well and the Syrah was a great pairing, used the same wine to deglaze the pot as well. Thank you so much.

      February 3, 2018
  14. What beautiful pictures, Suzanne. And boy oh boy, French Onion soup is one of my very favorites. I just made some recently. I will have to try your mushroom broth! xox

    January 29, 2018
    • Hi Em, I really liked it with mushroom broth. Do you use water in yours or beef broth? Thanks so much!

      February 3, 2018
  15. This looks wonderful! I think I’d prefer F/O with mushroom stock. It seems you always have to cut and doctor boxed beef broth anyway. Pics are gorgeous!

    I didn’t forget the guest post btw, but ran into some issues in getting it perfect. Will get it for you in the next couple of days. 🙂

    January 29, 2018
    • Thanks Mollie, I really liked it with the mushroom broth and it is so easy to make. Yes would still love a guest post if you have time . Thank you so much.

      February 3, 2018
      • I got the pics so I’ll have it to you soon! 🙂

        February 4, 2018
  16. One of my most favorite soups! Looks great!

    January 30, 2018
  17. I love a good French onion soup and your version made with mushroom stock looks so much easier than making a beef stock from scratch!

    January 31, 2018
    • Hi Jasline;
      Thank you so much, yes the mushroom broth is super easy much easier and quicker than a beef broth.

      February 3, 2018
  18. Wow Suzanne! Where did you find that bottle of wine! It’s perfect! And the soup– well it is beautiful. It almost feels hot and savory right through your photo!! I haven’t made French Onion Soup since I don’t know when– but know I want to give your recipe a try!! thanks! And how are you doing there?? Still so busy? Hoping things are settling in well for you. hugs friend.

    January 31, 2018
    • Hi Rhonda, the wine is from California pugwine.com its really good and got to love the pugs on the labels. I saw them on Instagram and fell in love with their pugs then their wine. Hope all is well. I’ve got to catch up on your blog. Thank you so much.

      February 3, 2018
  19. Suzanne, this looks soooo good, from the onions to the croutons. The mushrooms sound like a nice touch. And what can i say — pug wine! How fun. Stay warm and have a fabulous Friday. Hugs.

    February 2, 2018
    • Hi Teagan, thank you so much. We will see if Peaches can whip up a pot from the mushrooms Bedlam landed on!! Stay warm as well and hope you are having a great weekend.

      February 3, 2018
  20. I love French onion soup but have never made it! I love that mushroom broth. It sounds very rich and delicious!

    February 2, 2018
    • Hi Julie, yes the mushroom broth is fantastic, I am going to make some more and freeze it, I like it better than a vegetable broth it has much deeper flavor and easily subs for stock made from meat. Thank you so much.

      February 3, 2018

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