Recipes from around the world
VERSILFOOD

France

Soupe à l’oignon with Porcini Mushrooms

50 minutes

Easy

Serves 4

There’s a universal comfort food that transcends cultures and seasons: soup. In France, one of the most famous is soupe à l’oignon, a simple yet characterful dish made with gently caramelized onions and warm broth.

In this reimagined version, tradition meets the aroma of the forest thanks to Versilfood Sliced Porcini Mushrooms. The result is a 100% plant-based soup—rich, intense, and comforting—where the deep flavor of porcini enhances the natural sweetness of the onions.

A warm and cozy dish, perfect for cooler days.

Ingredients

1.3 kg golden onions
200 g Versilfood Sliced Porcini Mushrooms
1 glass of white wine
3 sprigs of thyme
4 tablespoons flour
1.5 L vegetable broth
1 baguette
100 g plant-based cheese
Salt, to taste
Extra virgin olive oil, as needed

Preparation

Thinly slice the onions and place them in a pot with a drizzle of extra virgin olive oil and a pinch of salt. Cook over medium heat for about 12 minutes, stirring often, until they begin to caramelize.
Pour in the white wine and let the alcohol evaporate. Add the Versilfood Sliced Porcini Mushrooms (still frozen) and cook for about 5 minutes.
Meanwhile, toast the flour in a separate pan until lightly golden. Add it to the soup, stirring well to avoid lumps.
Pour in the vegetable broth, add the thyme sprigs, and let simmer for about 15 minutes.
Ladle the soup into ovenproof bowls, top with slices of toasted baguette, and finish with plant-based cheese.
Bake at 200°C (390°F) for about 20 minutes, until golden and gratinated on top. Serve hot.