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  • Brittany Aldridge

Cheesy Onion & Mushroom Soup

It's Tuesday afternoon, the weather has been nothing but cold and rainy all day, and I haven't stopped thinking about that delicious pot of French Onion Soup I had that one time many years ago... So I give you my french-ish onion and mushroom soup (and don't worry it's definitely still topped with lots of cheese!). This soup epitomises the word "cravings" its rich and warming, cheesy and decadent, and so absolutely and deliciously reminiscent of the original. I've also added in some mushrooms here, just simple button mushrooms sliced up, to add some difference in texture and umami flavour. If this caption doesn't sell this soup to you, well I have one more thing to say - have you ever been to Bunnings (Australian hardware store) and walked past the sausage sizzle? Well your house will smell just like that; sweet and buttery onions (one of the best smells in the world in my opinion!)

This recipe will make 6 servings


  • 150 grams of butter

  • 6 large onions, thinly sliced

  • 1 cup of sliced button mushrooms

  • 3 garlic cloves, finely diced

  • 2 teaspoons of salt, or to taste

  • freshly ground black pepper

  • 1 wine glass (150mls) of dry white wine

  • 1 sprig of thyme

  • 2 bay leaves

  • 4 cups vegetable stock

  • 1 cup of water

  • 6 slices of bread, toasted and sliced

  • 1 cup of grated cheese (I just used cheddar)


  • Heat butter in a large pot or Dutch oven over medium-high heat. Add the sliced onions and cook, stirring occasionally, until softened around 7 minutes. Add the sliced mushrooms and garlic, season with salt and pepper then cook for a further 15 to 20 minutes, stirring occasionally, until the onions are very soft and have darkened slightly.

  • Add wine, vegetable stock, water, thyme and bay leaves then bring the soup to a boil. Once boiling, reduce heat to low, cover pot, and simmer for 40 minutes.

  • Preheat oven to 200°C fan forced (220°C / 425°F) and put the dlices of toast on a baking tray. Cover the toast in grated cheese and bake until the cheese is melted and bubbly.

  • Rive and discard the bay leaves and thyme from the soup. Taste the soup for seasoning and add more salt and pepper if necessary. Ladle soup into bowls and serve with the cheesy toast. Please enjoy!

Notes: This soup will keep in the fridge for 3 days stored in an airtight container.

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