Best 3 One Pot French Onion Soup With Porcini Mushrooms Recipes

Welcome to the world of culinary delights! Are you a food enthusiast yearning for a hearty and flavorful dish that combines the classic flavors of French onion soup with the earthy notes of porcini mushrooms? Look no further! In this article, we will explore the art of crafting the perfect one-pot French onion soup infused with the richness of porcini mushrooms. We will guide you through the process of selecting the finest ingredients, mastering the technique of caramelizing onions, and blending the perfect balance of herbs and spices to create a soup that will tantalize your taste buds and warm your soul. It's time to embark on a culinary journey that will redefine your perception of comfort food.

Here are our top 3 tried and tested recipes!

FRENCH ONION SOUP WITH PORCINI

French Onion Soup with Porcini image

Provided by Rachael Ray : Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 stick butter
4 large onion, very thinly sliced
1 teaspoon ground thyme
Salt and freshly ground black pepper
1-ounce dried porcini mushrooms
1/4 to 1/3 cup dry sherry
1 cup white wine
1 small bundle made with fresh flat-leaf parsley, a few sprigs fresh sage and fresh bay leaves
2 quarts beef stock
8 (1/2-inch) thick slices baguette
1 large clove garlic, peeled and halved
1 1/2 cups grated Gruyere
1/2 cup grated Parmigiano-Reggiano

Steps:

Heat a large Dutch oven over medium heat. Add 6 tablespoons of the butter and let it melt. Stir in the onions and the thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the onions caramelize, about 40 to 45 minutes.
Meanwhile, put the mushrooms in a small pot and cover with a couple of cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer to reconstitute the mushrooms.
Add the sherry to the pot with the onions, to deglaze the pan, then stir in the wine. Remove the mushrooms from their broth with a slotted spoon to a cutting board. Chop them, and add them to the onions. Add all but the last 1/2 cup of the mushroom liquid to the soup, about 1 cup. Add herb bundle and the beef stock to the pot and simmer the soup for 30 to 45 minutes. Cool and refrigerate for a make-ahead meal. Reheat over medium heat, covered, and prepare the croutons when ready to serve.
Heat the oven to 425 degrees F. Toast the bread on a rack over a baking sheet, until deep golden brown. Butter the bread, using the 2 tablespoons of remaining butter and liberally rub them with the cut garlic. Top the toasts with the cheeses and return them to the oven until the cheese is melted and bubbly. Toasts may be arranged on top of crocks of soup, put on baking sheet, then topped with cheese and baked to brown, for a more dramatic presentation.
Ladle the soup into serving bowls and serve with the cheese toasts.

ONE-POT FRENCH ONION SOUP WITH PORCINI MUSHROOMS

One-Pot French Onion Soup With Porcini Mushrooms image

This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.

Provided by Susan Spungen

Categories dinner, soups and stews, appetizer, main course

Time 2h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 ounce dried porcini mushrooms
4 tablespoons unsalted butter
2 tablespoons olive oil
4 large yellow onions (about 3 1/2 pounds), halved and cut into 1/4-inch slices
Kosher salt and black pepper
1 large fennel bulb, trimmed, halved lengthwise and thinly sliced crosswise
1 large or 2 small leeks, trimmed, halved lengthwise and thinly sliced crosswise
2 tablespoons all-purpose flour
1 cup dry white wine
2 large fresh thyme sprigs
1 fresh or dried bay leaf
2 quarts homemade beef stock or store-bought chicken stock
1 to 2 tablespoons veal, beef or chicken demi-glace or stock concentrate (optional)
6 (3/4-inch-thick) slices sourdough, peasant or other good-quality bread (about 8 ounces), toasted
1 1/2 cups grated Gruyère (about 4 ounces)
3/4 cup grated Parmesan (about 2 ounces)

Steps:

Bring a small saucepan with about 2 1/2 cups water to a boil over high and place mushrooms in 2-cup glass measuring cup. Pour boiling water over the mushrooms to fill the cup (a little less than 2 cups) and set aside.
Melt butter in a large Dutch oven over medium heat. Stir in oil and onions, cover and cook, stirring occasionally, until wilted, about 15 minutes. Turn heat up to medium-high, season with salt and pepper and continue cooking, covered, stirring occasionally, 15 minutes.
Add fennel and leeks, season again, and cook, covered, stirring occasionally, 15 minutes.
Remove lid, increase heat to high and cook, stirring frequently, until the vegetables are deeply browned, about 5 minutes. Lower the heat if the buildup on the bottom of the pot threatens to burn. Sprinkle with flour and cook, stirring, 1 to 2 minutes.
Scoop the mushrooms out of their liquid, reserving liquid and chop mushrooms finely. Add chopped mushrooms, wine, thyme sprigs and bay leaf to the pot. Cook, scraping the bottom of the pot with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add reserved mushroom liquid to the pot, pouring the liquid slowly and discarding the last few drops of liquid, which may contain grit. Pour in the stock and demi-glace, if using, and bring to a boil, scraping the bottom of the pot to loosen any residue. Reduce to a simmer, and cook uncovered until flavors meld, about 30 minutes. Discard thyme sprigs and bay leaf. Season to taste with salt and pepper.
Meanwhile, heat oven to 375 degrees. Fit the toasted bread on the surface of the soup in an even layer, breaking them up as needed to cover the surface. Sprinkle with the Gruyère and Parmesan. Set the Dutch oven on a baking sheet and bake in the middle of the oven until the cheese is bubbling, 15 to 20 minutes. Heat oven to broil and continue cooking until cheese is melted and golden brown, 1 to 2 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 12 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 1798 milligrams, Sugar 20 grams, TransFat 0 grams

PORCINI MUSHROOM SOUP

Porcini Mushroom Soup image

Porcinis have a deeper, woodsier taste than some other mushrooms. If you can't find them fresh, dried work just as well - just use half as many dried and soak them in water to rehydrate.

Provided by TerryWilson

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 bulb fennel, diced
2 leeks, white parts only, trimmed and sliced
1 large Spanish onion, diced
4 cloves garlic, minced
6 cups chicken stock
3 large Yukon Gold potatoes, peeled and diced into 3/4-inch pieces
2 cups fresh porcini mushrooms
1 teaspoon dried thyme
2 cups heavy whipping cream
½ cup cream sherry
½ teaspoon Worcestershire sauce
salt and ground black pepper to taste

Steps:

Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
Return pot to the heat. Simmer soup until warmed through, about 10 minutes.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 34.5 g, Cholesterol 124.7 mg, Fat 36.1 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 22.2 g, Sodium 941.9 mg, Sugar 3.6 g

Tips:

Use sweet onions for a richer flavor.
Caramelize the onions slowly over low heat until they are deep brown and flavorful.
Use a dry white wine for a light and crisp flavor, or a red wine for a richer and more robust flavor.
Add a bay leaf and some fresh thyme to the soup for extra flavor.
Use a good quality beef broth or stock for a flavorful soup.
Simmer the soup for at least 30 minutes, or longer for a more intense flavor.
Serve the soup with a crusty baguette or croutons.
Top the soup with grated Gruyère or Parmesan cheese before serving.

Conclusion:

One-pot French onion soup with porcini mushrooms is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its rich and flavorful broth, caramelized onions, and tender mushrooms, this soup is sure to be a hit with your family and friends. So next time you are looking for a warm and satisfying meal, give this one-pot French onion soup with porcini mushrooms a try. You won't be disappointed!