This yummy soup has a combination of complex flavors that are enhanced when you wait a few days to eat it. Don’t get me wrong, it’s good the first day but so much better warmed on the second or even third day. Greg has been eating this soup for 3 days now and he commented last night that it’s the best soup I’ve prepared.
I actually decided to make this soup when I realized how many yellow onions I had left over from the holidays. I hate to see food go to waste and with just the two of us in the house, there are not a lot of meals I can make that will use up that many onions before they spoil. So, I decided on the onion mushroom soup below. I had prepared it before and simplified the ingredients quite a bit from the original Bon Appétit recipe.
In my opinion, what makes this soup so delicious is the combination of both beef and chicken broth along with both white wine and brandy and allowing the flavors to meld over time. Make sure you’re patient with the onions and allow them to truly caramelize over very low heat.
French Onion and Mushroom Soup
Inspired by Bon Appétit, Feb 2002
Makes 6 servings
- 3 tablespoons butter
- 1 1/2 pounds yellow onions (not sweet) halved, thinly sliced (about 5 cups)
- 4 fresh thyme sprigs
- 1 1/2 pounds sliced mushrooms, stemmed
- 5 tablespoons Cognac or brandy
- 3 garlic cloves, minced
- 3 cans beef broth
- 2 cans chicken broth
- 1 cup dry white wine
- Toasted white bread sliced into triangles
- Sliced Mozzarella cheese
Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to very low; cook until onions are caramelized, stirring occasionally, about 30 minutes. Transfer onion mixture to medium bowl.
Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add brandy and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper.
Preheat broiler. Place bread slices on large baking sheet. Lay sliced cheese on bread, dividing equally. Broil croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.