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French Onion & Mushroom Soup

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Caramelized onions, earthy mushrooms and savoury Umami Bomb come together in a rich, creamy broth, finished with crisp bread and bubbling Gruyère. French onion soup just got an umami-packed upgrade.

Vegetarian

Gluten-Free

Nut-Free

KANEL KITCHEN FAVORITE

What you'll need

  • 2 tsp Umami Bomb, plus more to finish
  • 6 tbsp salted butter
  • 4 medium yellow onions, thinly sliced
  • 1 tsp honey
  • 1¼ cups dry white wine, divided
  • 3 cloves garlic, minced or grated
  • 2 cups cremini or wild mushrooms, sliced
  • 2 tbsp fresh thyme leaves, plus more to finish
  • 6 cups low-sodium chicken or vegetable broth
  • 2 tsp Worcestershire sauce or soy sauce
  • 2 bay leaves
  • ½ cup heavy cream
  • 6 slices French bread
  • 1 cup shredded Gruyère
  • Freshly ground black pepper, to taste

Preparation

  1. Melt butter in a large pot over medium heat. Add onions and honey and cook, stirring occasionally, until softened, about 10 minutes.
  2. Add ¾ cup of the wine, about ¼ cup at a time, allowing it to cook into the onions between additions. Continue cooking for 10–15 minutes, until the onions are deeply caramelized.
  3. Add garlic, mushrooms, thyme and Umami Bomb. Season with pepper and cook for 3–4 minutes, until the mushrooms begin to soften.
  4. Add the remaining ½ cup wine, broth, Worcestershire sauce and bay leaves. Bring to a simmer and cook for 10 minutes.
  5. Stir in the cream and simmer for another 5–10 minutes. Remove the bay leaves and adjust seasoning to taste with more Umami Bomb, if needed.
  6. Meanwhile, preheat oven to 400°F. Arrange bread on a baking sheet and toast for 10–15 minutes, until crisp.
  7. Switch oven to broil. Ladle soup into oven-safe bowls, top each with a slice of toasted bread and sprinkle generously with Gruyère. Broil for 3–5 minutes, until melted, bubbling and golden.
  8. Finish with fresh thyme and an extra sprinkle of Umami Bomb, if desired.