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–+ servings
Two cast iron bowls of french onion soup topped with melted cheese resting on a circular wood cutting board with two spoons and a gold napkin nearby.

Bistro French Onion Soup for Two

Sara
This bistro French onion soup recipe is rich, savory, and packed with deeply caramelized onions and classic flavor. This small batch recipe makes 1 quart of soup!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine French
Servings 4 cups
Calories 198 kcal

Ingredients
  

  • 2-3 medium Yellow Onions
  • 1 medim Red Onion
  • 2-3 Shallots (2 total combined pounds of onions)
  • 1 tbsp. Unsalted Butter
  • 2 tsp. Olive Oil
  • Salt to taste
  • 4-5 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 clove Garlic minced
  • 1/4 cup Dry White Wine like Pinot Grigio or Unoaked Chardonnay
  • 1 tbsp. All-Purpose Flour
  • 4 cups Beef Stock
  • 1 tbsp. Worcestershire Sauce
  • 1-2 day old Focaccia or sturdy white bread, for topping
  • shredded Gruyere Cheese plenty to taste, for topping

Instructions
 

  • Slice the Onions. Peel the onions and shallots cut off the root and stem ends. Slice them in half, then thinly slice them (going the same direction as the rings) into 1/8″ thick slices. You can also use a mandolin for this, but please be careful if you do. You’ll have a really solid 8 cups of onion slices for this soup.
    A cutting board full of sliced red and white onion and a knife beside them.
  • Caramelize the Onions. This step takes patience, but it’s worth it. In a ceramic Dutch oven, melt 1 tbsp. Unsalted Butter over medium heat. Drizzle in 2 tsp. Olive Oil then add all of the onion slices with a generous pinch of Salt. Use a wooden spoon or spatula to toss the onions in the fats until they’re mostly coated. Let them cook for about 10-15 minutes, stirring occasionally. Continue cooking for another 40-50 minutes, stirring occasionally, until they begin to caramelize. Once they are a jammy texture and a deep brown color, they’re ready! (The dutch oven used in these photos is a 3.5 quart dutch oven. Any large saucepan or dutch oven sized from 3.5 – 5 quarts will work!)
    While the onions caramelize, gather 4-5 sprigs Fresh Thyme and 1 sprig Fresh Rosemary together and use twine to tie them together in a little bundle. Set aside for a later step.
    Caramelized onions in a ceramic pot.
  • Add some flavor. Stir in 1 clove Garlic and cook for about 30 seconds. Add 1/4 cup Dry White Wine to the onions, stir, and cook for 2-3 minutes. Stir in 1 tbsp. All-Purpose Flour and cook another 2 minutes.
    a large pot of caramelized onions with flour sprinkled over them.
  • Add the broth and herbs. Pour 4 cups Beef Stock into the pot and toss in the herb bundle. Add 1 tbsp. Worcestershire Sauce and bring the pot to a boil. Boil the soup for 15 minutes.
    A large pot of french onion soup with the beef broth over the onions and a small satchel of herbs resting on top.
  • Taste and Adjust. Taste a spoonful, then add more salt, pepper, or Worcestershire if desired. Remove the herb bundle and discard.
    A ceramic pot full of french onion soup with a wooden spoon resting in it.
  • Add Bread and Cheese. Spoon the soup into two broiler-safe bowls, leaving about 1/2″ at the top. Tear or cut 1-2 day old Focaccia into bite-sized pieces, and spread them over the top of the soup. Cover each bowl with a very generous amount of shredded Gruyere Cheese (the amount will vary based on the size of your bowl. Don’t be shy here: any uncovered bread will start to burn under the broiler, so generously cover everything with cheese.)
    Two cast iron bowls on a small baking sheet topped with lots of cheese.
  • Broil. Place the bowls onto a rimmed baking sheet so any soup or cheese that may bubble over the sides will be caught on the baking sheet. Broil the soups under a “low” broil heat for 3-5 minutes, keeping a close eye on them, until the cheese is slightly browned and totally melted.
    Two cast iron bowls of french onion soup with melted cheese on top resting on a small rimmed baking sheet.
  • Serve. Very carefully transfer the soup bowls to plates. Let them cool briefly, then enjoy!

Nutrition

Serving: 1cupCalories: 198kcalCarbohydrates: 28gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 534mgPotassium: 826mgFiber: 4gSugar: 11gVitamin A: 100IUVitamin C: 17mgCalcium: 78mgIron: 2mg
Keyword bistro french onion soup, classic french onion soup, french onion soup
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