Spinach Mushroom Onion Soup

The trick to a delectable onion soup is cooking the onions slowly until caramelized. This long process brings forward the sweetness of the onions. Then, add the seasonings and umami flavors of our Taste the Seasons Spinach and Mushroom mix, and voila! So good you’ll never realize this is a vegetarian option.


2 tablespoons butter

1 tablespoon vegetable oil

3 pounds yellow onions, halved from stem to root and thinly sliced

1/2 teaspoon salt

2 tablespoons flour

1/3 cup dry sherry

1 package Taste the Seasons Spinach Mushroom mix

6 cups vegetable broth

1 teaspoon sherry vinegar or red wine vinegar

6 slices baguette, about 1/2-inch thick and toasted

6 ounces Gruyere cheese, shredded


In a large saucepan, heat butter and oil over medium heat. Add onions and salt, stirring often for about 5 minutes. Continue cooking, stirring occasionally, until onions are tender and brown, about 60-90 minutes.

Stir in the flour and cook 3 minutes. Stir in the Spinach Mushroom mix and sherry. Add the broth and sherry vinegar; simmer 15 minutes.

To serve, ladle soup into heatproof bowls. Top each with a slice of toast and cheese. Broil until the cheese is melted and bubbly.

Makes 6 servings