Caramelized Onion and Mushroom Soup

Nutrition · per serving

Steps

1. 1

   Heat the grill or broiler to high. Slice the onions and mushrooms, and mince the garlic so everything is ready before cooking.

2. 2

   Melt the butter in a large saucepan over medium-high heat. Add the onions and cook for 8 minutes, stirring frequently, until softened and deeply golden at the edges. Add a splash of water if they begin to catch.

   30 g Unsalted butter400 g Yellow onions, thinly sliced
3. 3

   Add the mushrooms and cook for 4 minutes, stirring, until browned and their moisture has evaporated. Stir in the garlic and cook for 30 seconds.

   200 g Cremini mushrooms, sliced2 cloves Garlic, finely minced
4. 4

   Sprinkle in the flour and stir constantly for 1 minute to remove its raw taste. Gradually pour in the vegetable broth, stirring to prevent lumps, then add the soy sauce, thyme, salt, and pepper.

   15 g All-purpose flour700 ml Vegetable broth15 ml Soy sauce1 g Dried thyme2 g Fine salt1 g Black pepper, freshly ground
5. 5

   Bring the soup to a lively simmer, then cook uncovered for 5 minutes. It is ready when lightly thickened and the onions are tender. Taste and adjust the seasoning if needed.

6. 6

   Meanwhile, arrange the baguette slices on a baking tray and grill for 1 to 2 minutes per side until crisp. Top with the mozzarella, then grill for 1 to 2 minutes more until melted and lightly browned.

   4 slices, about 100 g Baguette, sliced80 g Mozzarella, grated
7. 7

   Ladle the hot soup into two bowls and place two cheesy toasts on each serving. Serve immediately.

Origin & History

Onion soup has long been associated with European home cooking, while the American version commonly uses beef or vegetable broth and toasted bread with melted cheese. This quicker variation builds flavor by combining onions with mushrooms and using a short, concentrated caramelization step.