One-Pot French Onion Soup With Porcini Mushrooms Recipe (2024)

A really good recipe. I used fresh mushrooms instead of dried and toasted the bread rounds with cheese separately, so the soup didn't get soggy bread in it. Otherwise, I followed the recipe to a tee and it was absolutely delicious.

This was delicious and simple to make. The long simmering times allowed for a cozy, lazy Saturday afternoon with the aroma of fennel and onions pleasantly wafting through the entire house.They don't have dried mushrooms at my grocery (one drawback of living in small-town Wyoming), so I used fresh. I also used red wine instead of white, because that's what I had. Both turned out great, so while I'm sure the recipe as written is just as delicious, I'd happily substitute them again next time.

I am now at "simmering to meld flavors" stage, & the smell is heavenly. My only problem is that after the 30 minutes of cooking covered, vegetables were loaded with moisture and I simply could not get them to "brown deeply," in fact, not at all before the fond developed and threatened to burn. I transferred them to a saute pan to attempt browning. Next time I would take the lid off 5-10 minutes before the browning phase, to evaporate off a good amount of the moisture, to allow for decent color.

I love French onion soup, and this was a pleasure to make on a cool, overcast, early spring Saturday afternoon. I made the vegetarian version, and the fennel, porcini, porcini soaking liquid, and wine all more than compensated for beef stock. Because I used only a 5-quart Dutch oven, I couldn't fit all the stock. There are no shortcuts to genuine French onion soup. This is not a fussy recipe, but it does require long, slow cooking, and it's well worth the wait--restaurant-quality.

Annie -- Penzey's Spices sells dried porcinis. They are a wonderful company.

Real French onion soup intends for the bread to get soggy as an integral part of the soup -- which is based on a panade, a type of soup in which the bread melts into the broth to thicken it.

Call it as sin, but I have been using canned beef consume (diluted per can instructions) to make my French onion soup for years. I find it has the perfect salt content. Perhaps this can be used in this recipe to avoid the dilemma about beef stock mentioned above.

Prepared according to the recipe. I made my own beef stock from ox tails. Results were a deep brown satisfying broth. The anise flavor from the fennel didn’t come through so next time I will skip it. Also not sure if the leek lent anything. Mushrooms added umami that I enjoyed. Next time I will add some cognac at the end to give it a French twist. I might also use red wine for more body.

this is almost the recipe I use for regular old mushroom-free classic French Onion soup, so yeah just skip that part. although personally I'd use more butter and not worry about the fennel and leeks either if they're not at hand and the last time I stirred in some miso paste...

Just don't use the mushrooms.

I often make soups and pour into freezer ziplock bags in single servings, put them all flat on a cookie sheet and freeze, then label and stack. Onions seem to be fine in the broth based soups. The skilled cooks may have better suggestions. If you are cooking for one, maybe you already have a smaller Dutch oven so could cut the recipe in half easy enough, too. Good luck!

The mushrooms are a nice addition but I think hardly necessary. That said I love this recipe and will certainly make it often, especially on cold New England winter days. Go easy on the salt, the parm is salty in itself so use caution.

Wonderful! I made it vegetarian per the instructions (veggie stock and no demi glace.). Like others, I found the time for browning the onions etc. in step 4 to be radically off — it took me 35 minutes after uncovering the pot, not 5. But I kept at it until they were really caramelized, and the soup worked great.

Bad advice.The dried mushrooms commonly found in Asian grocery stores are NOT "essentially Porcini mushrooms". They are either Shiitake or Wood Ear mushrooms--totally different flavors and textures than Porcini (Boletus) mushrooms. True Porcini will cost between $35 and $60 per pound depending on their size and screening (cleanliness). Beware of anything cheaper. There are lots of so-called "porcini" on the market which are a few bits of mushroom mixed with forest floor debris and dirt.

If you have access to a Chinese grocery store (possibly any Asian grocery store) you can buy dry Chinese mushrooms, essentially porcini mushrooms, but far cheaper

This is seriously a very good French Onion soup, and my goto from here on! I used organic chicken stock plus the tablespoon of beef demi-glace, a combo of sweet and yellow onions, the dried Porcinis and added about 1/2 cup sauteed fresh sh*take mushrooms in a little olive oil and garlic. I substituted potato starch for the flour and included a generous handful of chopped fresh parsley. This is so delicious, the cheese and bread are not even necessary.

I’ll skip the addition of mushrooms the next time. The texture is just wrong.

This was so good vegetarian style, with veggie broth, dark miso, and a splash of red wine for depth. The browning of the onions takes much longer than 5 minutes - more like 25. Reminded me of the French Onion Soup I had in a 6 am Paris market breakfast in 1967. That good.

AMAZING. Always making French Onion Soup with Mushrooms from now on. Quality of the mushrooms really matters! Don't just buy portabella's!!

This recipe has become a late summer tradition, at that point in the season when the onions from our CSA start to build up faster than the storage space we have for them allows. Preparing this is a deeply comforting ritual, and enjoying it over the next several days (with or without the bread and cheese) sets the tone for the beginning of autumn.

Super yummy. Instead of fooling around with the mushroom operation,I added about a teaspoon of Trader Joe’s mushroom and Company, multipurpose umami seasoning blend. …other than that made the recipe as presented, and it was outstanding..

A lot of work and in the end the taste of the mushrooms was overwhelming: I didn't tast the fennel nor much of the onions after all the caramalizing. I will do the classic onion soup next time.

Living in Manhattan means a cup of French onion soup costs somewhere between $12 and $18 dwindling inflation dollars. Typically, it's a culinary disappointment of over-salted brownish liquid with a floating piece of sad toast with mysterious cheese on top. Susan Spungen's "One Pot French Onion Soup" is "low effort, high reward." Thoughts:1. less butter 2. add a tsp of sugar to the onions. 3. 1 T of flour is enough. 4. stop at 1 QT stock. 5. 1 T of Cognac at the end. 6. extra Gruyère, no parm.

My husband loves onion soup! He’s has tried it in all sorts of restaurants and we have made it at home so many times. When I saw this recipe I knew I had to try it. I followed the recipe to the letter, but yes it required some hunting and gathering to get all the ingredients. It was AMAZING! Just the best ever. The key to browning the veg is to follow the timeline and control the heat. Use the best low sodium stock you can find. I highly recommend this recipe!

I made this the lazy way with the ingredients that were easy to find. I bought regular, baby bell mushrooms and just threw those in with the onions. I didn't have dry white wine on hand and I used store bought beef stock even *gasp*. It turned out great, really pleased with this recipe.

Forest Glory sells wonderful dried mushrooms. The morels are especially good. It’s a small company in the Pacific NW.

I would love to know the best way to make a good vegetarian french onion - any suggestions?

My adult son will tell you he doesn't like French Onion soup, but just polished off a big bowl of this and called it "pretty good." I love it but struggle to find one that doesn't just taste like thin salty broth. This one is delicious. I didn't have dried porcinis so used a handful of fresh baby portabellas chopped small, and no fresh thyme so used a pinch of dried - otherwise cooked as described. Smells heavenly cooking, and tastes even better. Thank you!

We’re animal people. Has anyone made this recipe using vegetable broth instead of beef or chicken? We’d appreciate some pointers for making this a flavorful, successful vegetarian dish.

Proper French onion soup, at least in France, requires spreading the carmelized onions on stale or dried bread slices, then layering them in a clay pot with Gruyère and Parmigiano, then adding just enough water to cover. Any type of stock is superfluous as the broth is created by the onions.