A French onion soup that ups the onions and adds mushrooms for good measure

French onion soup is a classic well suited for fall. The dark, rich broth and cheese-encrusted top are perfect for fending off a chilly evening.

For our version, we added a few more members of the onion family (leeks and shallots), a handful of herbs, as well as the earthiness of mushrooms. If you’d like to keep it vegetarian, you can swap out the beef and chicken broths for vegetable broth.

Onion and Mushroom Soup

Start to finish: 1 hour

1 pkg (60 g/2 oz) dried porcini or similar mushrooms

250 ml (1 cup) boiling water

75 ml (5 tbsp) butter, divided

3 large sweet onions, thinly sliced

50 ml (1/4 cup) white wine

2 leeks, white parts only, cleaned and sliced

2 shallots, chopped

2 cloves garlic, minced

30 ml (2 tbsp) chopped fresh thyme

30 ml (2 tbsp) chopped fresh rosemary

45 ml (3 tbsp) all-purpose flour

500 ml (2 cups) chicken broth

500 ml (2 cups) beef broth

Salt and ground black pepper, to taste

4 slices stale crusty bread

4 slices fontina cheese

Chopped fresh chives, for garnish

Cut or break dried mushrooms into small pieces and place in a heat-safe bowl. Pour boiling water over mushroom pieces and set aside.

In a large saucepan over medium heat, melt 45 ml (3 tbsp) of the butter. Add onions and cook slowly until well browned, stirring regularly, 15 to 20 minutes. If onions begin to get too browned, add a couple teaspoons of water. When onions are browned and caramelized, add wine and stir to deglaze pan. Add leeks, shallots, garlic, thyme, rosemary and remaining 30 ml (2 tbsp) butter.

Increase heat to medium-high and cook until leeks are tender, 6 to 8 minutes. Add flour and stir to coat everything. Pour in chicken and beef broths, then stir well and bring to a boil. Add steeped mushrooms (including liquid), then reduce heat to simmer for 10 minutes. Season with salt and pepper.

Heat broiler.

Ladle soup into 4 oven-safe crocks. Top each with a slice of stale bread, then a slice of the cheese. Arrange crocks on a rimmed baking sheet, then place under broiler and cook until cheese is melted and begins to brown, 1 to 2 minutes. Serve topped with fresh chives.

Makes 4 servings.