For me, the best winter recipes are warm, savory, and satisfying. And my French Onion & Porcini Mushroom Soup recipe surely fits that bill! I have always made a traditional French Onion soup but I wanted to change it up a bit. Last year while testing some Thanksgiving recipes, porcini mushrooms became a staple ingredient, so I thought why not include them into my French Onion soup to elevate its flavor. It did not disappoint! The mushrooms add such a depth of flavor without overpowering the sweetness of the caramelized onions.
For the pairing, I chose a French Cru Beaujolais. These wines are more acidic with fewer tannins so they are perfect for food pairings. The red fruits in the wine are the perfect complement to the sweetness of the caramelized onions. There are many styles of Cru Beaujolais wines ranging from lighter to fuller-bodied. I chose a medium-bodied wine to stand up to the richness and umami of the broth. To learn more about French Beaujolais wines, click here.
French Onion & Porcini Mushroom Soup
Ingredients
- 3 large, sweet onions
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Herbs de Provence
- 1 tablespoon maple syrup
- 1/2 cup dry sherry
- 1/2 cup dry white wine
- 4 cups good quality beef bone broth
- 1 package dry porcini mushrooms
- 1.5 cups boiling water
- 1 cup shredded gruyere cheese
- 4 slices French baguette
- Kosher salt & freshly ground black pepper to taste
Directions
- Step 1 Place the porcini mushrooms in a bowl and cover with 1 cup boiling water. Let sit for 15 minutes. Remove the mushrooms, strain the liquid, and set aside.
- Step 2 Slice the onions really thin using a sharp knife or mandoline. Heat a large soup pot and add the butter and olive oil. Add the onions and season with salt and pepper and Herbs de Provence. Cook the onions low and slow for approximately 45 minutes to 1 hour, stirring regularly. Once the onions are brown and caramelized, stir in the maple syrup.
- Step 3 Add the porcini mushrooms to the onion mixture. Deglaze the pan with sherry and white wine. Then add the beef broth and mushroom liquid. Bring to a boil, then simmer uncovered for 20 minutes. Season with salt and pepper.
- Step 4 Preheat oven to 400 degrees. Place the baguette slices on a baking sheet lined with parchment paper. Place a ¼ cup of the cheese on top and sprinkle with Herbs de Provence. Bake the toasts for approximately 5 minutes until the cheese is melted and lightly browned.
- Step 5 Serve the soup in bowls with gruyere crouton on top and your favorite Beaujolais wine!
