Rich soup blending caramelized onions, mushrooms, and cream for a comforting, flavorful dish.
# Components:
→ Vegetables
01 - 3 large yellow onions, thinly sliced
02 - 10 ounces cremini or button mushrooms, sliced
03 - 2 cloves garlic, minced
04 - 1 stalk celery, finely chopped
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1/2 cup heavy cream
→ Liquids
07 - 4 cups vegetable broth
08 - 1/4 cup dry white wine (optional)
→ Seasonings
09 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 4 slices baguette, toasted (optional)
13 - 2 ounces Gruyère or Swiss cheese, grated (optional)
14 - Chopped fresh parsley
# Method:
01 - In a large heavy-bottomed pot, melt unsalted butter over medium-low heat. Add sliced onions and a pinch of salt. Stir frequently until onions are deeply caramelized and golden brown, about 25 to 30 minutes.
02 - Add minced garlic and chopped celery; sauté for 2 minutes until fragrant and softened.
03 - Stir in sliced mushrooms, cooking until tender and lightly browned, about 8 minutes.
04 - Pour in dry white wine (if using), scraping any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
05 - Add vegetable broth, fresh thyme, and bay leaf. Bring to a gentle simmer and cook uncovered for 10 minutes, allowing flavors to meld.
06 - Remove bay leaf. Lower heat and stir in heavy cream. Simmer for 2 to 3 minutes without boiling. Taste and adjust with salt and freshly ground black pepper.
07 - If desired, ladle soup into oven-safe bowls, top each with a toasted baguette slice, sprinkle with grated Gruyère, and broil until cheese is bubbly and golden.
08 - Sprinkle with chopped parsley before serving.
