Sauté the Onions: In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes, or until they are caramelized and golden brown.
Add the Mushrooms and Garlic: Stir in the sliced mushrooms, minced garlic, thyme, rosemary, salt, and pepper. Cook for an additional 5-7 minutes, until the mushrooms are tender.
Deglaze the Pot: Pour in the white wine (if using) and balsamic vinegar, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce for about 2-3 minutes.
Add the Broth: Pour in the broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld.
Prepare the Croissant Topping: While the soup is simmering, preheat your oven to 350°F (175°C). Place the croissant halves on a baking sheet and sprinkle generously with grated Gruyère cheese.
Toast the Croissants: Bake the croissant halves in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.
Serve the Soup: Ladle the hot soup into bowls and top each bowl with a cheesy croissant half. Garnish with fresh parsley if desired. Serve immediately and enjoy this comforting, flavorful soup!
Nutritional Information:
Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: Approximately 350 kcal per serving | Servings: 4 servings
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