Instructions
Step 1: In a large pot over medium heat, melt the butter with the olive oil. Add the sliced onions and cook, stirring often, for 25–30 minutes until deep golden brown and caramelized. Sprinkle with sugar if needed to help the process.
Step 2: Add the garlic, mushrooms, thyme, oregano, salt, and pepper. Cook for another 8–10 minutes until mushrooms are soft and fragrant.
Step 3: Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
Step 4: Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes.
Step 5: Pour in the broth and add Worcestershire sauce and the bay leaf. Bring to a boil, then reduce to a simmer. Cover and simmer for 20–25 minutes. Remove bay leaf before serving.
Step 6: Preheat the broiler. Ladle soup into oven-safe bowls. Top each with a halved croissant, sprinkle generously with Gruyère and Parmesan cheese.
Step 7: Place the bowls on a baking sheet and broil for 3–5 minutes or until the cheese is bubbly and golden.
Step 8: Garnish with fresh parsley or thyme if desired. Serve immediately.
Storage Information
Store leftover soup (without croissants and cheese topping) in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop. To serve, re-toast croissants and top with fresh cheese before broiling again for best results. You can also freeze the soup base for up to 2 months; thaw overnight in the fridge before reheating.
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