French Onion Soup with Mushrooms, Extra Herbs & Cheesy Croissant Topping
A warm, savory bowl of French onion soup with caramelized onions, earthy mushrooms, topped with croissant pieces and melted cheese.
Ingredients
Vegetables
- 4 large onions, thinly sliced Select sweet onions for best flavor.
- 2 cups mushrooms, sliced Use any type of mushrooms you prefer.
Broth & Seasonings
- 4 cups beef or vegetable broth Use vegetable broth for a vegetarian version.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Toppings
- 1 cup shredded cheese (Gruyère or Swiss) For best melt and flavor.
- 2-3 pieces croissants, cut into pieces Toast beforehand for less sogginess.
Instructions
Preparation
- In a large pot, heat olive oil and butter over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized for about 20-30 minutes.
- Add the sliced mushrooms and continue to sauté until they are soft.
- Pour in the broth and add thyme, rosemary, bay leaf, salt, and pepper. Bring to a simmer and let it cook for another 15 minutes.
Baking
- Preheat the oven to 375°F (190°C).
- Remove the bay leaf from the soup and ladle the soup into oven-safe bowls.
- Top each bowl with croissant pieces and sprinkle generously with shredded cheese.
- Place the bowls on a baking sheet and bake in the oven until the cheese is melted and bubbly, for about 10-15 minutes.
Serving
- Serve hot and enjoy! Garnish with a little extra thyme or cracked pepper.
Notes
Cook onions low and slow for best flavor. Use a mix of butter and oil to prevent burning. Taste and adjust seasoning after simmering.