French Onion Soup For Two

Why This Recipe is a Keeper!

Sharing one of my all-time favorite soups that is most definitely served across France! I’ve enjoyed it in French bistros there, and if it’s on a restaurant menu here, I always order it.

The onion is a humble ingredient that usually adds flavor to other dishes.  Soupe à l’Oignon, simply known as French onion soup, elevates this culinary workhorse to star status, like these Roasted Onions, 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, but the reward is a classic soup with incredible depth of flavor that’s well worth the time. With just a handful of simple ingredients and a little patience, you can recreate this classic French favorite right in your own kitchen!

How to Make French Onion Soup for Two:

Recipe Ingredients:

Here’s everything you’ll need to make this French onion soup recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Onions: Use conventional yellow or sweet onions, not red or white. Red onions are better raw and white onions are sharper than yellow.
• Olive Oil and Butter? Yes. Because butter tends to burn, you want to combine it with olive oil. No need to use expensive olive oil; a good, average olive oil will do. Ghee is a great substitute.
• Red Wine and White Wine? The red wine gets the flavor party started, and a touch of dry white wine (or dry sherry) adds acidity and balance so the soup is not too sweet. NON-ALCOHOLIC SUBSTITUTE: Use half pomegranate juice and half water for the red wine and white wine vinegar for the white wine.
• Beef Broth: A good-quality beef broth or stock is important for French Onion Soup.  However, good chicken, vegetable, or mushroom broth may be substituted.
• Gruyere Cheese: Gruyere is a Swiss or Alpine cheese with a sweet, nutty, and salty flavor. It melts beautifully and adds savoriness without overpowering the other ingredients. A less expensive alternative would be Emmental or Grand Cru.

Step-By-Step Instructions:

• Gather and prep all the ingredients.

1. Heat a Dutch oven or another heavy pan over medium-high heat. Add the olive oil and butter. When the butter has melted, add the onions and stir to coat with the fat.

2. Reduce the heat to medium-low, cover, and cook for about 10 minutes to soften them and to help bring out some of the moisture, stirring several times. Add the salt, bay leaf, and fresh thyme. Leave uncovered, keep the heat to medium-low, and continue cooking, stirring often so the onions brown evenly.

3. Cook until the onions are a rich brown color, about 40 to 50 minutes more. Add the garlic and cook briefly for approximately 30 seconds. Discard bay leaf and thyme sprigs.

4. Add the red wine, bring to a boil, and cook for 3 to 4 minutes or until almost evaporated. Stir in the flour and cook for 1 to 2 minutes.

5. Add the beef broth, bring to a boil, reduce the heat, and simmer for 8 to 10 minutes or until slightly reduced. Adjust the seasoning with salt and black pepper. Add the white wine or sherry, starting with 1 tablespoon. Add more to taste if needed. Keep warm.

6. Preheat broiler. Arrange the baguette slices on a baking sheet in a single layer. Top the bread with cheese. Broil until melted and beginning to brown, 1 to 2 minutes.

8. To serve, ladle into bowls and top with cheesy croutons. Alternatively, toast the bread at 325 degrees for 12 to 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! French Onion Soup for Two is the perfect starter for a romantic, bistro-inspired dinner!

Serve with:

• Steak au Poivre and Broiled Lobster Tail with Roasted Asparagus (Surf and Turf)
• Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
• 40 Clove Garlic Chicken
• Easy Chicken and Sausage Cassoulet