Classic French onion soup is perfect for fall’s cooler weather but is even better with the addition of mushrooms, leeks and shallots. It’s topped with bread and cheese and briefly put under the broiler. (Associated Press)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 and 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
Servings: 4
2-ounce package dried porcini or similar mushrooms
1 cup boiling water
5 tablespoons butter, divided
3 large sweet onions, thinly sliced
¼ cup white wine
2 leeks, white parts only, cleaned and sliced
2 shallots, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
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