Step 1

Melt the butter in a large skillet or soup pot and add the onions. Turn the heat down and cook the onions low and slow until they turn a caramel color. Stir often.

Step 2

Add the sliced mushrooms to the onions and cook until the mushrooms are softened.

Step 3

Add the garlic and cook an additional minute.

Step 4

Deglaze the pan with the white wine and simmer for a minute until the wine is mostly evaporated.

Step 5

Add the chicken and beef broth and sprigs of thyme. Simmer for about 10 minutes, covered.

Step 6

Pan-fry the bacon or pancetta until crisp while the soup is simmering.

Step 7

Transfer the soup mixture to a blender - reserving about 1 cup of chunky onions and mushrooms - and puree the soup until it is thick and creamy.

Step 8

Pour the pureed soup back into the soup pot along with the reserved soup. Bring it back to a simmer, then turn off the heat.

Step 9

Add the cream to the soup, season with salt and pepper, and garnish with the crumbled bacon or pancetta before serving.