Description
This comforting Mushroom & Caramelized Onion Soup with Cheesy Toasties is a deliciously rich and savory recipe perfect for cozy meals. Slow-cooked caramelized onions blend with earthy mushrooms and a touch of thyme, simmered to perfection in a flavorful broth. Served alongside warm, buttery grilled cheese toasties, this dish offers a satisfying combination of creamy soup and melty cheesy bread, ideal for fall or anytime comfort food cravings.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 pound cremini or button mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 cup dry white wine (optional)
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- 1/4 cup heavy cream (optional)
Cheesy Toasties Ingredients
- 4 slices sourdough or rustic bread
- 1 cup shredded gruyère or sharp cheddar cheese
- 2 tablespoons butter (for toasties)
Instructions
- Caramelize Onions: Heat olive oil and unsalted butter in a large pot over medium heat. Add the thinly sliced onions and cook slowly, stirring often, for 25 to 30 minutes until they become deeply caramelized and rich in color.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Cook Mushrooms: Add the sliced mushrooms and thyme to the pot. Increase heat to medium-high and cook for 8 to 10 minutes until mushrooms release their moisture and begin to brown.
- Deglaze Pan: If using, pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom for added flavor. Let it reduce slightly.
- Add Broth and Simmer: Stir in the vegetable broth, water, and soy sauce. Bring the mixture to a simmer and cook gently for 15 minutes to meld the flavors.
- Season and Blend: Season with salt and black pepper to taste. For a creamier texture, partially blend the soup using an immersion blender, or leave it chunky according to preference.
- Finish with Cream: Stir in the heavy cream just before serving if you want a richer soup.
- Prepare Toasties: Butter one side of each slice of bread. On the unbuttered side, evenly distribute the shredded cheese and top with another bread slice, buttered side facing out.
- Cook Toasties: Grill the sandwiches in a skillet over medium heat until the bread is golden brown and crispy, about 3 to 4 minutes per side, and the cheese is fully melted.
- Serve: Slice the cheesy toasties and serve hot alongside the mushroom and caramelized onion soup for a hearty and comforting meal.
Notes
- Use a mix of mushrooms such as cremini, shiitake, and button for deeper, earthier flavor.
- Skip the heavy cream for a lighter, dairy-free version of the soup.
- Add a splash of balsamic vinegar during caramelization for an extra layer of complexity.
- Gruyère cheese adds a nutty richness to the toasties, but any good melting cheese like sharp cheddar will work well.
