Ingredients for Beautiful Baked French Onion And Mushroom Soup
- 2 tablespoons olive oil
- red onion
- sweet onion
- 1 teaspoon salt
- 8 ounces cremini mushrooms
- 2 cloves garlic
- ½ cup dry sherry
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 1 bay leaf
- ½ teaspoon fresh ground black pepper
- 2 (9 inch) unbaked pie crusts
- 1 cup grated Swiss cheese
- 2 large yellow onions
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beautiful Baked French Onion And Mushroom Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beautiful Baked French Onion And Mushroom Soup
- Preheat oven to 375°F (190°C).
- Halve 2 large yellow onions lengthwise and thinly slice into half-moons.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-low heat.
- Add the onions and sprinkle with 1 teaspoon of salt.
- Cover and cook, stirring occasionally, for 30 minutes, or until onions are softened and caramelized.
- While onions cook, thinly slice 8 ounces of cremini mushrooms, mince 2 cloves of garlic.
- In a separate bowl, whisk together ½ cup dry sherry, 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce, 4 cups beef broth, 1 bay leaf, and ½ teaspoon black pepper.
- Once onions are caramelized, add the mushrooms and garlic to the pot. Cook for 5 minutes, stirring occasionally.
- Pour the sherry mixture into the pot. Bring to a boil, then reduce heat and simmer for at least 1 hour, or until flavors meld.
- Remove the bay leaf.
- Prepare 4 oven-safe bowls. Place each bowl face-down on a sheet of pie crust.
- Cut out 4 circles of pie crust, slightly larger than the bowls (about 1 inch bigger).
- Carefully remove the bowls, leaving the crust circles on the baking sheet.
- Ladle the soup evenly into the prepared bowls.
- Place a crust circle on top of each bowl, ensuring it doesn't touch the soup.
- Poke a small hole in the center of each crust to vent.
- Bake for 12 minutes, or until the crust is golden brown.
- Remove from oven and evenly sprinkle 1 cup of grated Swiss cheese over each crust.
- Return to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
- Serve immediately and watch your guests' delight as they break through the cheesy crust!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
46g
Fat
65g
Carbs
22g
