French Onion Soup For Two

French Onion Soup is a classic that’s always in season!  This version is scaled perfectly for a lovely dinner for two!

Sharing one of my all-time favorite soups!

The onion is a humble ingredient that usually serves to provide flavor to other dishes.  Soupe a l’Oignon, simply known as French onion soup, elevates this culinary workhorse to star status and makes a luxurious bistro-inspired meal for two.

Onions are caramelized with herbs to a rich golden brown then simmered in a rich red wine-infused broth and topped with crusty, cheesy bread!

Caramelizing onions is definitely a labor of love.  However, the result is well worth it!

Tips for caramelizing onions:

Flavor-wise, there is no substitute for the low-and-slow stovetop method.

I’ve tried numerous ways to speed the caramelizing process, including doing a large batch in a slow cooker and adding a pinch of sugar.  The result was brown onions with absolutely NO flavor!

I’ve tried salting the onions right away and also not salting the onions until they were done.  Both took between 45 minutes to 1 hour to achieve a rich, golden brown color.  I now salt the onions after they’ve softened up a bit and focus on their flavor rather than the time it takes to caramelize them.

Caramelized onions freeze well, so you may want to double or triple the onions to have them ready for another meal of this soup or for other recipes.

How to keep from crying when cutting onions:

• When working with a large volume of onions, place a small fan nearby to blow the tear-producing enzymes away from you.
• Cut close to your stovetop exhaust fan or near an open window.
• Refrigerating onions first will slow the production of those enzymes when the onion is cut.

How to make French Onion Soup:

• Gather and prep all the ingredients:
  • Olive oil
  • Butter
  • Onions
  • Salt
  • Garlic
  • A bay leaf
  • Fresh thyme
  • All-Purpose Flour
  • Red wine
  • White wine or dry sherry (optional)
  • Beef broth (or stock)
  • French bread
  • Gruyere cheese
• A good quality beef broth or stock is important for French Onion Soup.  However, a good chicken broth, vegetable or mushroom broth may be substituted.

• Melt the butter and oil together in a Dutch oven over medium-high heat and add the onions. Give it a good stir to coat with the fat…

• Cover and cook on medium-low for 10 minutes or so or until the onions begin to wilt. Give it a stir a couple of times as you don’t want the onions to EVER burn.
• Salt the onions, add the herbs and continue cooking over medium-low or low until the onions are golden brown. Stir frequently and watch them so they don’t burn as they’ll turn bitter.

• After 40 minutes or so, they should look like this! Golden, sweet, caramelized onions!

• Remove the bay leaf and thyme sprigs.
• Add the garlic and red wine and cook until the wine is almost evaporated.
• Add the flour and cook 1-2 minutes more.

• Add the beef broth, bring to a boil and simmer 10 minutes or so until it’s slightly reduced.
• Adjust seasoning with salt and black pepper.

This luxurious soup is finished with a topping of thick bread slices and melted Gruyere cheese. To do that:

• Preheat the broiler.
• Cut a small baguette into thick slices on an angle then top with shredded Gruyere cheese.

• The first and easiest way is to place the bread slices on a baking sheet, top with the grated cheese, broil for several minutes and serve atop the soup.
• The second way is to serve the soup gratinéed or baked in OVENPROOF bowls.  Alternatively, toast the bread at 325 degrees for 12-15 minutes, turning once. Place the croutons over the soup, sprinkle with cheese and broil briefly to brown the cheese.
• Serve immediately.

Lovely, cheesy oniony goodness! Perfect for a romantic, bistro-inspired dinner for two!

More elegant soup recipes:

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