Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
6 servings

Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light main course option, pair with a salad that's lightly dressed so it doesn't overpower the soup.

How to Make It

Step 1

To prepare soup, heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally.

Step 2

Increase heat to medium. Add mushrooms to pan; cook 10 minutes or until mushrooms are tender, stirring frequently. Stir in garlic and thyme sprigs; cook 2 minutes, stirring frequently. Increase heat to medium-high. Add wine to pan; cook 2 minutes or until most of the liquid evaporates. Add broths to pan; bring to a simmer. Reduce heat, and simmer 45 minutes. Stir in salt and pepper. Discard thyme sprigs.

Step 3

To prepare toasts, preheat broiler.

Step 4

Arrange bread in a single layer on a baking sheet. Top each bread slice with 1 teaspoon Gruyère and 1 teaspoon Gorgonzola. Broil 2 minutes or until cheese melts. Sprinkle chopped thyme over cheese. Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 toasts.

Ratings & Reviews

Salohr's Review

Salohr
October 12, 2012
N/A

ClaireG's Review

baileypoo
May 04, 2009
I don't have a broiler, and we love onion soup. I also love shiitake mushrooms, so this is the perfect soup. I thought it was really good, and I will definitely make it over and over. I followed the recipe exactly, and didn't have any issues with it.

ChefRB's Review

mtgirl
October 26, 2009
I made this recipe just as written, and it was SUPERB! Even my children loved it! Though there aren't many ingredients, it does take some time, so plan ahead. I caramelized the onions for over an hour. But it is well worth the effort: absolutely delicious!

baileypoo's Review

SusanaRamirez
May 28, 2010
AMAZING! I don't put mushrooms in it and it tastes amazing (maybe even more amazing than with the mushrooms). I have had SO many compliments on this soup. This is my top 5 recipes of all time. SO FABULOUS!

mtgirl's Review

ChefRB
February 04, 2010
This was so delicious. I substituted white mushrooms for the shiitake and it tasted great. Will definitely make it again, but make sure I start earlier as it takes some time.

ellenelizabeth's Review

carolfitz
March 16, 2009
This soup is rich and wonderful. I used red wine instead of white, and not quite as many mushrooms as it called for (it just seemed like too much). It does require a lot of babysitting, but the prep is not too bad. Totally worth it if you want to impress. Simple, yet so flavorful. I also used whole grain bread for my toasts.

SusanaRamirez's Review

ClaireG
May 26, 2009
We loved it. The mushrooms totally updated the soup.

carolfitz's Review

ellenelizabeth
December 12, 2010
Made to recipe a day in advance using a bit more of each broth (only because we like soupier-soup). Always takes us longer than "as directed" to caramelize onions low-and-slow, but it's worth it. Nice blend of onion/chicken broth and mushroom/beef broth. Using cheese toasts made quicker assembly & easier clean-up than baking/broiling. Served with CL's arugula & pear salad. Very nice on a cold & yucky day.