French Onion Soup For Two

French Onion Soup is a classic and iconic dish that many of us associate with fine dining and special occasions. The soup has a distinctive and rich flavor profile, thanks to the slow caramelization of onions and the addition of beef broth.

Then the soup is topped with a slice of bread and melted cheese, creating a unique and beautiful presentation that makes this dish stand out among all of the other soups.

However, it is rarely a soup that is made at home. Instead, many of us wait until we visit our favorite restaurant on a special occasion, such as a wedding anniversary or Valentine’s Day to indulge in a bowl.

Although the soup looks impressive and intimidating to make, it is actually very easy to prepare. However, it is not your dump and go soup recipe, like Beef Vegetable Soup Recipe, that you can throw in the pot and forget about.

It does require some attention, but with a few basic ingredients and some patience, you will have the most delicious soup recipe for two!

What Type of Onions To Use

Because onions are the main star ingredient of the soup, it is important to know what variety to use to make the best French Onion Soup. Although you have many choices, each one will give you a slightly different flavor profile.

However, when it comes to making this classic soup there are two varieties of onions that are preferred.

Yellow onions are the most common type of onion used to make French Onion Soup. They have a naturally strong flavor that mellows and becomes sweet when cooked slowly.

Sweet onions, such as Vidalia or Walla Walla onions, are also excellent choices. They have a natural sweetness that only becomes more prominent during the caramelization process.

Now that you know what type of onion to purchase, it is time to slice the onions thinly and get them in the skillet. It is the process of caramelization that makes this soup so delicious.

How To Caramelize Onions

Caramelizing onions for French Onion Soup is a simple process that requires a bit of time and some patience.

1. Prep the Onions:

Peel and thinly slice the onions. The thin slices will help the onions caramelize evenly.

If you have a mandoline slicer this is the perfect time to pull it out as it will make slicing the onions quick and easy. Otherwise be sure to use a sharp knife and slice the onions into thin even slices.

2. Heat Butter:

In a large, heavy-bottomed pot or Dutch oven, heat a couple of tablespoons of butter over medium heat. The butter adds a rich flavor, but you could use oil if you prefer.

3. Add the Onions:

Add the sliced onions to the pot. Stir them well to coat them with the butter.

4. Lower The Heat & Cook Slowly:

Reduce the heat to medium-low or low. The key to caramelizing onions is low and slow cooking. Stir the onions occasionally to prevent them from sticking to the bottom of the pot.

5. Be Patient:

Caramelization is a slow process that can take anywhere from 30 minutes to an hour. Allow the onions to cook until they turn a deep golden brown color. This is when the natural sugars in the onions caramelize, creating a sweet and rich flavor.

6. Add Sugar (optional):

If you want to speed up the caramelization process, you can add a pinch of sugar to help the onions brown more quickly. I prefer to use brown sugar instead of white granulated sugar as it gives the French Onion Soup more flavor.

7. Season with Salt:

Season the onions with a pinch of salt towards the end of the caramelization process. Salt enhances the natural sweetness of the onions.

8. Make The French Onion Soup:

Once the onions are caramelized to your liking, they are ready to be used in your French Onion Soup recipe. The deep, sweet flavor of caramelized onions is what gives the soup its rich, iconic taste.

Remember, the key to perfectly caramelized onions is low heat and patience. Take your time, and you will have the most delicious French Onion Soup for two!

What Type of Cheese For French Onion Soup

The most traditional and commonly used cheese to top French Onion Soup is Gruyère. Gruyère is a firm light yellow cheese known for its nutty and slightly sweet flavor.

It also has excellent melting properties which creates that gooey, stretchy layer over the soup when broiled. Therefore, whenever possible, use Gruyère cheese to top your soup.

However, if your grocery store deli does not carry Gruyère cheese there are other options. Some common substitutes include:

1. Swiss Cheese: Similar to Gruyère, Swiss cheese is mild and melts well. It’s a good alternative if you can’t find Gruyère or prefer a milder flavor.
2. Fontina: This semi-soft Italian cheese has a rich and creamy flavor, adding a different dimension to the soup.
3. Provolone: With a mild and slightly tangy taste, provolone is another option for those who are looking to get the soup on the table for minimal cost.

French Onion Soup For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 tablespoons butter, unsalted
• 2 large yellow onions halved and thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon brown sugar
• 2 cloves garlic, minced
• 4 cups beef broth
• 1⁄4 cup dry red or white wine*
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 2 teaspoons balsamic vinegar
• salt to taste
• black pepper to taste
• 2 baguette slices toasted
• 2 slices Gruyère cheese

*Use a dry red drinking wine such as Pinot Noir, Cabernet Sauvignon, Merlot or a dry white wine like Pinot Grigio, Chardonnay or Sauvignon Blanc. However you can also use Marsala wine if you just made my Chicken Marsala Recipe.

INSTRUCTIONS

In a large pot placed over medium heat, add the butter. Once the butter melts add the onions, salt, and brown sugar. Stir to combine.

Decrease the temperature to medium-low and cook for 35 minutes, stirring frequently, until the onions are brown and caramelized. Then add the minced garlic to the pot and cook for 1 minute or just until fragrant.

Stir in the beef broth, red wine, Worcestershire sauce and deglaze the bottom of the pot. Add the thyme, and bay leaf into pot.

Increase the heat to medium and simmer for 20 minutes, stirring occasionally. Remove and discard the bay leaf. Pour the vinegar in the pot and season with salt and pepper to taste.

Place broiler safe soup bowls on a rimmed baking sheet. Ladle the soup into the bowls, although be sure to leave enough room for the bread slices at the top.

Top each bowl of French Onion Soup with a slice of toasted bread. However if the bread doesn’t take up the entire top surface you can use 2-3 pieces of bread.

Finally add a piece or two of Gruyère cheese over the top of bread.

Place the sheet pan with the soups under the broiler and broil until the cheese is melted and just beginning to turn light golden brown in color. Be sure to keep a close eye on it so it doesn’t burn.

Remove the soup from the oven and then serve immediately.

Enjoy! Mary

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