French Onion Soup For Two (2024)

French Onion Soup is a classic that’s always in season! This version is scaled perfectly for a lovely date night dinner for two. Start your romantic meal with this lovely soup, then serve these over-the-top Beef Tenderloin Fillets and Creme Brulee for dessert!

“This. Was. Amazing. It tasted as good as I had hoped it would! I love that it’s a smaller quantity, too.”

Why This Recipe is a Keeper!

Sharing one of my all-time favorite soups that is most definitely served across France!

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 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. However, the result is well worth it!

Let’s make it!

How to Make French Onion Soup for Two:

Recipe Ingredients:

Here’s everything you’ll need to make this French onion soup recipe along with how to prep. 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 has a tendency 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 would be 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, a good chicken broth, 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 rest of the ingredients. A less expensive alternative would be Emmental or Grand Cru.

Step-By-Step Instructions:

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

• Cover and cook on medium-low for 10 minutes or so or until the onions begin to wilt and release some of their moisture. Give it a stir a couple of times as you don’t want the onions to EVER burn.
• Salt the onions, and add the bay leaf and fresh thyme.

• Leave uncovered, reduce heat to medium-low and continue cooking, stirring often so the onions brown evenly and they are a rich golden brown color, about 40 to 50 minutes more.
• Stir frequently and keep an eye on them so they don’t burn because they’ll turn bitter.
• After 40 to 50 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 for 1 to 2 minutes more.

• Add the beef broth, bring to a boil and simmer for 10 minutes or so until it’s slightly reduced.
• Adjust seasoning with salt and black pepper.
• Add the white wine or dry sherry, starting with 1 tablespoon. Taste and add more if needed.

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 them 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. 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 either way.

Lovely, cheesy oniony goodness! French Onion Soup for Two is the perfect starter for a romantic, bistro-inspired dinner!

Chef Tips and Tricks:

• TIPS FOR CARAMELIZING ONIONS: Flavor-wise, there is no substitute for the low-and-slow stovetop method.
  • I’ve tried numerous ways to speed up 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
  • Refrigerating onions first or placing them in the freezer for 15 to 20 minutes will slow the flow of the sulfur enzymes that are released when the onion is cut.
  • 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.
  • Wear swimming goggles.
  • Place a lit candle on your cutting board. The flame helps to burn off the sulfur compounds.

Frequently Asked Questions:

More elegant soup recipes:

• Cream of Celery Leaves Soup
• Pumpkin Soup with Marsala and Mascarpone
• Butternut Squash Soup with Thyme and Taleggio Cheese
• Creamy White Bean Rutabaga and Roasted Garlic Soup