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French Onion Soup with Mushroom Grilled Cheese is a comforting meal, perfect for a chilly night. It can be customized easily to leave everyone in the family happy.
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French Onion Soup with Mushroom Grilled Cheese

The soup and sandwich combo of your dreams! The flavors in our Mushroom Grilled Cheese and French Onion Soup make a magical combination. Your taste buds will SWOON! Enjoy this soup and sandwich pairing for a comforting lunch meal, weekday supper, or even a casual Sunday Supper with the family gathered around the table.
Course Main Course
Cuisine French
Keyword Soup and Grilled Cheese
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 826kcal
Author Trang Doan

Ingredients

  • 2 loaf bread artisan
  • 1 pound Fontina cheese

For the soup

  • 4 large yellow onions about 3 pounds
  • ¼ cup olive oil
  • 4 sprigs thyme
  • 2 bay leaves
  • 8 cups beef broth
  • ½ teaspoon black pepper to taste
  • 2 teaspoon kosher salt to taste

For the grilled cheese

  • 8 ounce button mushroom sliced
  • 1 tablespoon olive oil
  • 1 sprig thyme
  • Salt and pepper to taste
  • 4 teaspoons salted butter softened

Instructions

TO MAKE THE FRENCH ONION SOUP:

  • Remove the onion ends, slice in half length wise, and cut into ¼” thick slices.
  • Add olive oil to a large pot and heat over high heat.
  • Add onion, thyme and bay leaves and sauté on high heat until onion is translucent and soften, about 5 minutes.
  • Season with a few pinches of salt.
  • Reduce heat to medium high and continue to cook the onion until soft and caramelized, stirring frequently.
  • As the onion gets closer to being caramelized, the bottom of the pan may start to burn, add a little bit of the beef broth to deglaze it as the onion continues to cook.
  • When the onion is a deep golden caramel color, about 25 minutes, add the rest of the beef broth to the pot.
  • Bring to a boil and simmer for another 10 minutes, season with salt and pepper to taste.
  • Shred or grate the cheese, slice to bread into ¼” - ½” round slices that will fit the mouth of a ramekin or oven safe soup crock.
  • Remove thyme and bay leaves from the soup, and divide into your container of choice. I used ramekins (see photo above)
  • When ready to eat, place a slice of bread on top of your soup and top generously with grated Fontina cheese.
  • Broil for 4 minutes until cheese is melted and golden. (See photo above)
  • Remove from oven and serve immediately.

TO MAKE THE GRILLED CHEESE:

  • Slice the block of cheese into thin slices or use sliced deli cheese.
  • Remove thyme leaves from the sprig.
  • Heat oil in a skillet over medium high heat.
  • Add mushroom and thyme to the skillet and cook until mushroom is softened but not mushy.
  • Season with salt and pepper to taste and remove from heat.
  • Slice the loaf of bread into ⅜” - ½” thick slices.
  • Spread ½ teaspoon of butter on one side of a slice of bread.
  • Place the butter side down on the cutting board and place sliced cheese on top to cover the slice of bread.
  • Spread a quarter of the cook mushroom on top of the cheese.
  • Add more cheese on top of the mushroom.
  • Spread ½ teaspoon of butter on one side of a second slice of bread and placed the unbuttered side on top of the loaded slice.
  • Place a skillet over medium heat, and use a spatula to transfer the prepared sandwich to the hot skillet.
  • Fry until the bottom of the sandwich is golden brown.
  • Carefully flip the sandwich and cook the other side until golden brown and the cheese melted.
  • Remove from heat and repeat with the rest of the ingredients.

Nutrition

Calories: 826kcal | Carbohydrates: 93g | Protein: 36g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 2832mg | Potassium: 674mg | Fiber: 8g | Sugar: 14g | Vitamin A: 605IU | Vitamin C: 7.5mg | Calcium: 580mg | Iron: 6.9mg