French Onion Soup with Leeks and Mushrooms

What is more nourishing than a warm bowl of soup on a chilly night? This soup is an iconic French classic that is perfect in every way, but we took it one step further, keeping the integrity of its classic flavors and added different alliums to give it a complex flavor, mushrooms further adds intense umami giving it a luxurious mouth feel.

This soup is very simple to make yet deeply satisfying. The key to a good French onion is patience, the initial time spent to sauté the onions on medium to low heat and achieve a beautiful caramelization. From there on this soup comes together in no time. The pieće de resistanće we all have come to love is the gruyere toasts that makes it look sexy and of course delicious.

What I like about this recipe is, how easy it is to make and there is no blending or pureeing required. Just whip it up in one pot. For a shorter version serve with a good loaf of crusty bread or some sourdough croutons and soup is ready in under 30 minutes!

NOTE **If ya want to keep things simple skip the cheese toasts, its lighter on the calories plus cuts out the last step and still tastes amazing. No judgment!!

French Onion Soup with Leeks and Mushrooms

Ingredients

• 2 tablespoons e.v olive oil
• 2 tablespoons butter
• 2 small to medium sized leeks, washed well and chopped
• 1 pound onions, thinly sliced any color
• 1 bunch skinny green onions, about 6 stalks
• 3 cloves garlic minced or grated
• 8 oz about 2 cups cremini or shiitake mushrooms, sliced
• 2-3 bay leaves
• 3 tablespoons fresh thyme leaves
• 4-5 sage leaves
• 2 tablespoons chopped fresh chives
• 1 teaspoon coconut aminos or Worcestershire or low sodium soy sauce
• 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• ½ teaspoon coconut sugar or any unrefined sugar for balance
• 6-8 cups low sodium chicken or vegetable broth
• kosher salt and black pepper
• 6-8 slices French baugette, wholewheat or white
• 1 cup shredded Gruyère cheese

Instructions

1. Melt butter with olive oil in a large pot. Add onions, leeks and sugar, sautéing occasionally until the onions begin to soften and reduce, about 5 minutes. Add mushrooms and sauté further for another 6-8 minutes.
2. Now add the wine and cook the onion mixture until jammy soft and deeply caramelized. Take your time to cook (15-20 minutes) without charring the onions, this builds flavor, color and texture.
3. Add the garlic, bay leaves, thyme, and sage. Season with salt and pepper, cook for another 3-4 minutes.
4. Add the broth, aminos or Worcestershire sauce, season with of salt and pepper as needed. Crank the heat to medium-high bring the soup to a simmer for about 10 minutes.
5. Discard the bay leaves. Season if additional seasoning is required. Cover and turn off the heat.
6. Preheat the oven to 400° F. Arrange the sliced bread on a baking sheet and toast for 10-12 minutes, until golden around he edges. (Keep an eye on the bread as it chars very quickly) Switch the oven to broil. 
7. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 4 minutes. keep your eyes on them it happens very quickly.
8. Top with fresh chopped chives and enjoy.
9. Makes about 8 bowls. Leftover soup freezes well.