Ingredients
Method
Sauté the Onions and Mushrooms
- In a large pot, heat the olive oil and butter over medium heat. Once melted, add the thinly sliced onions. Cook for about 20 minutes, stirring occasionally, until the onions are caramelized and a deep golden brown.
- Add the sliced mushrooms and minced garlic, cooking for an additional 5-7 minutes until they’re tender.
Add the Broth
- Pour in the beef or vegetable broth, and add the thyme, salt, and pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 15 minutes.
Stir in the Cream
- Slowly add the heavy cream, stirring to combine. Allow the soup to simmer for another 5 minutes so it thickens slightly.
Prepare the Bread
- While the soup simmers, toast slices of French bread until golden brown. If using cheese, you can add it to the bread and place it under the broiler until melty and bubbly.
Serve
- Ladle the soup into bowls, topping with toasted bread and melted cheese if desired. Enjoy warm!
Notes
For a healthier variation, consider using half-and-half or a plant-based cream. You can also swap in different mushrooms such as cremini or shiitake for robust flavor variations. Caramelize onions slowly over medium to low heat to avoid burning. Watch carefully as you pour in the cream to prevent curdling. Leftovers can be stored in the refrigerator for up to 4 days, and can be frozen in portions (leave out bread and cheese until serving).