If you're looking for a warm, comforting bowl of goodness, this Savory Onion and Mushroom Soup is exactly what you need. With hearty flavors and a cheesy finish, it's perfect for those chilly evenings when you want something cozy yet easy to prepare.
The key to this soup’s depth of flavor starts with butter. It acts as the base, allowing the onions to caramelize beautifully, bringing out their natural sweetness. Cremini mushrooms add an earthy note, while garlic gives a subtle kick. All-purpose flour helps to thicken the soup slightly. Beef broth provides a rich and hearty backbone, and a splash of dry white wine enhances the overall flavor profile. A dash of Worcestershire sauce and dried thyme add complexity, while black pepper and salt season the soup perfectly. Finally, baguette slices topped with Gruyère cheese create a delightful, gooey finish.
This soup pairs beautifully with a light, crisp salad dressed with a simple vinaigrette. For a more substantial meal, serve alongside a roasted chicken or a hearty beef dish. A glass of the same dry white wine used in the soup also makes a lovely pairing.
Let's get started! First, melt the butter in a large pot over medium heat. Once it's sizzling, toss in your thinly sliced onions. You'll want to stir these often; we're aiming for a deep caramelization here, which will take about 25 minutes. Patience is key, but your taste buds will thank you!
Next, add the sliced mushrooms and minced garlic to the pot. Cook them for another 10 minutes, stirring occasionally, until the mushrooms are tender. The aroma at this point is incredible, and you might be tempted to sneak a taste.
Now, it's time to sprinkle the flour over the onion-mushroom mix. Stir it in well, allowing it to cook for about 2 minutes. This step helps thicken the soup just a tad.
Pour in the beef broth and white wine, bringing everything to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes. This is when all those flavors really meld together.
Stir in Worcestershire sauce, thyme, black pepper, and salt. Let the soup simmer for an additional 10 minutes. This final simmer ensures all the spices and seasonings are fully integrated.
While the soup is finishing up, preheat your oven broiler on high. Carefully ladle the soup into oven-safe bowls, top each with a slice of baguette, and generously sprinkle shredded Gruyère cheese on top.
Place the bowls on a baking sheet and slide them under the broiler. Keep an eye on them; you want the cheese to get bubbly and golden, which takes just 3-5 minutes. Serve hot and enjoy every spoonful!
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