Caramelized Onion Soup

Caramelized Onion + Mushroom Soup

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by

Al McFarland
in
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Caramelized Onion Soup

Caramelized Onion + Mushroom Soup

When the brisk Fall weather begins to turn to the cold of winter I can’t help but start thinking about making great soups. For me, there’s nothing better to melt away a cold, snowy day than a pipping hot bowl of goodness.
This soup checks off all the important boxes. It’s packed with great umami flavour and incorporates a perfect amount of saltiness and texture to both satisfy your palate and warm your belly. This recipe comes together easily and also works for people on a Keto diet.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Succulent Soups
Cuisine: French
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 yellow onions chopped
  • 2 tsp sugar
  • 1 cup Shitake mushrooms sliced
  • 2 cups oyster mushrooms sliced
  • 2 cups cremini mushrooms sliced
  • 3 cloves garlic minced
  • 6 cups vegetable stock
  • 3/4 cup heavy cream
  • 3 tbsp butter divided
  • 125 g pancetta diced
  • 1 tbsp fresh sage
  • 1 tsp fresh thyme
  • 1 1/2 tsp Kosher salt divided
  • 1/8 tsp black pepper freshly ground

Equipment

  • large frying pan
  • large Dutch oven
  • wooden spoon
  • immersion blender (or regular blender)
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Clean and slice mushrooms, peel and chop onions, peel and mince garlic, dice pancetta, prepare fresh herbs, measure and separate all ingredients.
Cooking + Assembly
  1. Add diced pancetta to a small frying pan and cook over medium heat until browned and slightly crispy. Save for garnish.
  2. Melt 2 tbsp of butter in a frying pan over medium-low heat. Add onions, sprinkle with sugar, and cook slowly until soft and caramelized – about 30 minutes. Add in garlic and continue to cook for an additional 2 minutes. Remove from heat and set aside.
  3. Add mushrooms to a large Dutch oven, sprinkle with 1/2 tsp of salt, and dry cook for approximately 5 minutes until tender and browned. Add in remaining 1 tbsp of butter, thyme, and sage and continue to cook for 1 minute.
  4. Add caramelized onions and vegetable stock to the Dutch oven and bring to a boil, stirring well to incorporate all ingredients. Reduce heat and simmer for 10 minutes. Use an immersion blender to blend soup until smooth.
  5. Add in heavy cream, remaining salt, and pepper and stir to combine. Bring the finished soup back to temperature, place in serving bowls, and garnish with crispy pancetta, olive oil drizzle, and fresh parsley.

Notes

  • I’ve gone with a full puree here, but you can also set aside a bit of the sauteed mushroom and/or onions and add back into the soup at the end for some extra texture.