Onion mushroom soup recipe
There are few soups I like better than onion soup. My mouth starts watering with the aroma of the sautéing onions, and watching them caramelize brings me joy.
All you need for a good onion soup, really, is just some patience with the onions.
I added champignon mushrooms, which added a wonderful flavor and pair really well with onion.
Do you still need convincing to make this yummy soup?
I love toppings and extras so I added some tips below to take this soup over the top.
Can I tell you a secret? I discovered that the soup is much tastier the day after it’s made, so keep that in mind.
Makes 4 servings
4 cloves of garlic
4-5 Tbsp oil
2 Tbsp flour
10 champignon mushrooms
1+1/4 liters water
1 Tbsp onion bouillon
2 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Heat a pot with oil. Cut the onions in half and then thinly slice. Sauté on low-medium heat for around 20 minutes, stirring occasionally, until the onions are nice and golden. Slice the garlic and add to the pot for another two minutes of sautéing. Add an additional Tbsp of oil and the flour and stir until the flour dissolves.
2. Thinly slice the mushrooms. If they’re large enough, cut them in half and then slice. Add to the pot and stir for around a minute, then add the water and spices. Stir, cover the pot and bring to a boil. Lower the heat and cook the soup for around 40 minutes.
Topping and extras (one or all):
Swap one cup of water with a cup of sweet white wine.
Right at the end of the cooking process, add a cup of cream.
Add 30 grams of butter to sauté the onions
Add a pinch of nutmeg.
Heat an oven to 180°C, place a slice of toasted baguette in each soup bowl, sprinkle with cheese such as Emmenthal, parmesan, gruyere, etc., and place in the oven to melt the cheese for 1-2 minutes. Serve immediately.
Croutons, if you don’t feel like making your own croutons, you can just toast some bread and tear it into pieces to add to the soup.
Sprinkle some fresh thyme or chopped chives before serving.
If you want to add some sweetness, you can add a Tbsp of date honey, honey, maple syrup or sugar.
Good to know…
You can swap the flour with cornstarch. You can make this a day beforehand. If you prefer to make this without the mushrooms, add 2 more onions. I have to say that the soup is much tastier the day after you make it.