Creamy French Onion and Mushroom Soup Recipe

Caramelize the Onions: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the onions, sprinkle with sugar (if using), and cook, stirring occasionally, for 25-30 minutes, or until the onions are golden and caramelized.

Add Mushrooms and Garlic: Increase the heat to medium-high and add the mushrooms to the pot. Cook for 5-7 minutes or until the mushrooms release their liquid and start to brown. Add the minced garlic and cook for another 1-2 minutes.

Deglaze with Wine: Pour in the white wine or sherry, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer and reduce by half, about 2-3 minutes.

Add Broth and Herbs: Stir in the beef or vegetable broth, thyme, and bay leaves. Bring the mixture to a simmer, then reduce heat to low and let it simmer for about 30 minutes. This will allow all the flavors to meld together.

Add Cream: After the soup has simmered and the flavors are well combined, stir in the heavy cream and continue to cook for another 5 minutes. Season with salt and pepper to taste.

Serving: If desired, ladle the soup into oven-safe bowls, top with toasted baguette slices and a generous amount of grated Gruyère cheese. Place under a broiler for 2-3 minutes or until the cheese is bubbly and golden. If not using cheese and bread, simply ladle into bowls and serve.