Onion-mushroom soup

Onion-mushroom soup

  • Prep:
  • Cook Time: 35 min
  • Total: 35 min
  • Serving: 8 People

Caramelized onions and mushrooms give this soup a depth of flavor without a heft of fat or calories.


  • 3 tablespoons olive oil
  • 4 large onions, halved, thinly sliced
  • 1 pound sliced wild mushrooms (or button mushrooms, if preferred)
  • 1 tablespoon fresh rosemary
  • Pinch of granulated sugar
  • 2 cloves garlic, minced
  • 8 cups of beef low sodium broth
  • 1/2 cup of dry vermouth
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 8 slices of toasted whole grain bread
  • 1 1/2 cups shredded shaved Jarlsberg cheese


  1. Heat oil in a large saucepan over medium heat; add onions and mushrooms, and cook, stirring often, for 10 minutes; add rosemary and sugar and continue to cook, stirring often, until well browned, about 20 minutes.
  2. Add garlic and cook, stirring, for 1 minute; add broth, vermouth, and bay leaf; bring to a low boil then reduce heat to medium-low and simmer about 30 minutes. Season to taste with salt and pepper; discard the bay leaf.
  3. Put oven on broil. Ladle the soup into oven-safe bowls. Cover soup with the toast and sprinkle with cheese; put under the broiler until the cheese bubbles and is slightly browned. Serve immediately.