French Onion Soup

My husband and I went out to dinner a few weeks ago and I ordered the French onion soup. It was SO full of flavor that I just had to recreate when I came home.

I deviated from traditional in a couple ways with the mushrooms and the splash of cream but it just felt right…and it was so so good.

Here’s how I made it!
2 tablespoons salted butter
1 tablespoon extra virgin olive oil
5 medium sweet onions, thinly sliced
1 teaspoon salt
1 teaspoon brown sugar
1 cup dry white wine
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon all purpose seasoning
½ teaspoon cracked black pepper
2 cups mushrooms, sliced
4 cups chicken broth (I used my homemade!)
2 bay leaves
3-4 tablespoons heavy cream
Sliced French baguette
shredded Gruyère cheese
 
Heat butter and oil in a large dutch oven. Add onions and saute for 20-30 minutes, seasoning with salt and brown sugar, until deeply caramelized (this takes a while so be patient!) Add the mushrooms, garlic and seasonings and saute another 10 minutes. Add the wine ¼ cup at a time, letting it evaporate out after each addition. Add the broth and bay leaves and simmer for several minutes. Finish with a splash of cream.

Slice the baguette and place in the oven at 400 degrees for 10 minutes until the bread is very toasty. Ladle soup into oven safe bowls, top with crusty bread slices, pile on some gruyere cheese. Return to oven and broil for 3 minutes.
 
OMG.
 
If you  have fresh thyme I recommend using fresh, but my grocery store didn’t have any 🫤

Do you like French onion soup!?!