French Onion Soup with Mushrooms
Cheesy Garlic Croutons
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
Pro tip: cutting your onions with the grain (follow the striations on the onion peel) helps the slices hold together for cooking. In this case, you’re caramelizing them until they’re golden and soft—ready to become the basis for a classic cold-weather soup, complete with cheddar croutons.
We will send you:
- 2 Onions (or shallots)
- 15ml Minced garlic
- 225g Sliced mushrooms
- 4g Thyme
- 30ml Soy sauce (low sodium)
- 60ml Vegetable demi-glace
- 90g Grated aged cheddar
- 1 Ciabatta baguettine
Contains: Barley • Milk • Soy • Wheat
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
22 g
Saturated Fat
10 g
Sodium
1590 mg
Total Carb
75 g
Sugars
9 g
Protein
26 g
Fibre
4 g
Preparation
Start the soup
- Preheat the oven to 425°F.
- Peel and thinly slice the onions with the grain.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the onions and sauté, adding 2 tbsp water (double for 4 portions) halfway, 7 to 9 min., until golden and beginning to stick to the pan.
- Add the mushrooms and ½ the garlic. Sauté, 3 to 4 min., until the mushrooms have softened; season with S&P.
Finish the soup
- Pick the thyme leaves off the stems; roughly chop the leaves.
- To the pan, add the thyme and sauté, 2 min., until fragrant.
- Add the demi-glace, soy sauce, 2 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 6 to 8 min., until the onions are tender.
Make the croutons
- Meanwhile, large-dice the ciabatta.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Bake, flipping halfway, 3 to 5 min., until beginning to crisp.
- Sprinkle with the cheese and remaining garlic.
- Bake, 3 to 5 min., until the bun is crisp and the cheese is golden.
- Allow to cool slightly.
Plate your dish
- Divide the soup between your bowls.
- Top with the croutons. Bon appétit!
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