Stay warm fellow east coasters! We’re cozy in front of the warm, crackling fire while the aroma of this soup meanders through our home. A hearty and comforting hot dish with a glass of pinot noir for dinner is just what this snowstorm requires. We’ll be popping some popcorn and finishing the evening with the highly appropriate feature presentation of Finding Nemo as the snow comes down with unrelenting beauty.
This is my new favorite soup of all time.
Low and slow caramelization of onions and mushrooms allow for the development of deep sweetness and complicated earthy tones that are reminiscent of traditional french onion soup. The mushrooms make it hearty, a dash of cognac and wine make it complex and the Gruyère baguette slice finishes it with a savory, decadent and delightful end.
French Onion and Portobello Mushroom Soup with Melted Gruyère Baguette Slices
- 3 tablespoons butter
- two cups thinly sliced onions
- 2 fresh thyme sprigs
- 1/4 teaspoon rubbed sage
- pinch of rosemary (optional)
- 3/4 pounds baby Portobello mushrooms, rinsed and sliced
- 3 tablespoons Cognac or brandy
- 1 garlic clove, minced
- 4 cups vegetable broth
- 1/2 cup red wine
- bay leaf
- 9 1-inch-thick slices French-bread baguette, toasted
- 8 ounces Gruyère cheese
Melt butter in heavy large pot over low heat. Add onions, thyme, sage, rosemary and mushrooms. Cover. Cook for 1 1/2 to 2 hours, or until caramelized. Turn heat to medium high. Add Cognac and garlic; stir 20 seconds. Add broth, wine and bay leaf. Bring to boil. Reduce heat to low; simmer 15 minutes to an hour. Meanwhile, preheat oven to 350 degrees fahrenheit. Place baguette slices on a baking tray and top with Gruyère slices. Place in preheated oven until just beginning to melt. Discard thyme sprigs and bay leaf. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
Place soup into mugs or bowls and add one Gruyère baguette slice to each. Enjoy
Adapted and Inspired by Bon Appetit 2002 Recipe
- 3 tablespoons butter
- two cups thinly sliced onions
- 2 fresh thyme sprigs
- ¼ teaspoon rubbed sage
- pinch of rosemary (optional)
- ¾ pounds baby Portobello mushrooms, rinsed and sliced
- 3 tablespoons Cognac or brandy
- 1 garlic clove, minced
- 4 cups vegetable broth
- ½ cup red wine
- bay leaf
- 9 1-inch-thick slices French-bread baguette, toasted
- 8 ounces Gruyère cheese
- Melt butter in heavy large pot over low heat. Add onions, thyme, sage, rosemary and mushrooms. Cover. Cook for 1½ to 2 hours, or until caramelized.
- Turn heat to medium high. Add Cognac and garlic; stir 20 seconds.
- Add broth, wine and bay leaf. Bring to boil. Reduce heat to low; simmer 15 minutes to an hour. Meanwhile, preheat oven to 350 degrees fahrenheit. Place baguette slices on a baking tray and top with Gruyère slices. Place in preheated oven until just beginning to melt.
- Discard thyme sprigs and bay leaf. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
- Place soup into mugs or bowls and add one Gruyère baguette slice to each. Enjoy
Beautiful soup, it looks so scrumptious and ideal for the wintertime. Yum!
Wow that looks so cold!!!! I shouldn’t be complaining how cold it is when the temp is around 50F, huh…. Definitely soup like this will comfort you and make your day and body warmer. Melted gruyere baguette in the soup. YUM.
I grew up in the Northeast then moved to Maryland, which is apparently too southern for mountains of snow.
I miss it terribly and would have loved just a few inches. I’d totally make this soup to keep warm, it looks delicious and soul-warming!
this is a gorgeous soup, seriously gorgeous! the flavors are impeccable! i wish i was curling up on the couch with a bowl of this and those delicious baguette slices!
Wow, I love how you updated french onion soup! It sounds dreamy to eat it by the fire.
Thank you! It was delicious!
As a contrast to your snow photos, this delicious recipe looks extra warm
Cheers
Choc Chip Uru
Oh yes, just what is needed for today and the next few days. It is beautiful out, Nemo dumped about 12 inches of snow in our area (light compare to other areas)but it is windy and cold and going to get colder, low single digit may be minus too.
It’s been way too long since I’ve made a French onion soup…and I’d love one with added mushrooms! And it must have a topping of cheesy toast…perfectly done, Kate!