Mushroom & Caramelized Onion Soup with Cheesy Toasties and Baco
This rich and comforting soup is packed with savory mushrooms, sweet caramelized onions, and crispy bacon — perfect for a cozy meal!
Ingredients
For the Soup:
2 tbsp butter
1 tbsp olive oil
4 slices bacon, chopped
2 large onions, thinly sliced
3 cloves garlic, minced
1 lb (450g) mushrooms (button, cremini, or shiitake), sliced
1/2 cup dry white wine (optional, for depth of flavor)
4 cups beef or vegetable broth
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
Salt and pepper, to taste
1/4 cup heavy cream (optional, for creaminess)
For the Cheesy Toasties:
4 slices crusty bread (baguette or sourdough)
1 cup shredded Gruyère, Swiss, or sharp cheddar cheese
2 tbsp butter, softened
Instructions
Make the Soup:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside on paper towels. Leave a bit of the bacon fat in the pot.
2. Caramelize the Onions:
Add the butter and olive oil to the same pot. Add sliced onions and cook over low heat for about 20–25 minutes, stirring occasionally, until golden brown and caramelized.
3. Add Garlic and Mushrooms:
Stir in the garlic and cook for 1 minute. Add the mushrooms and cook for about 10 minutes until they release their moisture and start to brown.
4. Deglaze (Optional):
Pour in the white wine and let it simmer for 2–3 minutes until the alcohol evaporates.
5. Add Broth and Herbs:
Pour in the broth and add the thyme. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
6. Finish the Soup:
Stir in the heavy cream (if using) and return the cooked bacon to the pot. Season with salt and pepper to taste.
Make the Cheesy Toasties:
1. Prepare the Bread:
Butter the slices of bread on one side.
2. Add Cheese:
Place cheese between two slices of bread (butter sides facing out).
3. Grill the Toasties:
In a skillet or sandwich press, cook the toasties on medium heat until the bread is golden and the cheese is melted, about 2–3 minutes per side.
4. Slice and Serve:
Cut into halves or sticks and serve hot alongside the soup.
Serving Tip:
Garnish the soup with fresh thyme or a sprinkle of grated cheese, and enjoy with the warm, melty toasties