French Onion Soup for Two

Overhead shot of French Onion Soup in a bowl.

5 from 5 votes

French Onion Soup For Two is a romantic meal that we love to make and so enjoy on a chilly night in February for Valentine's Day. It is simple, can be made ahead, and even freezes well. Perfect for a weeknight or weekend.

Prep Time15

Cook Time45

Total Time1

Course: Soup Recipes

Cuisine: French

Keyword: cheese, croutons, Dinner, French onion, onion soup, soup, Valentine's Day

Servings: Servings

Calories: 1260kcal

Author: Tara Noland

Equipment

Zulay (12 inch) Stainless Steel Soup Ladle - Durable Rust Proof Soup Ladle With Ergonomic Handle - Soup Serving Spoon Ladles For Cooking, Gravy, Sauces, and More
Cast Iron Dutch Oven with Lid – Non-Stick Ovenproof Enamelled Casserole Pot, Oven Safe up to 500° F – Sturdy Dutch Oven Cookware – Red, 6.4-Quart, 28cm – by Nuovva
Kook French Onion Soup Crocks, Ceramic Bowls, Broil, Oven, Microwave and Dishwasher Safe, for Cereal, Soups, Casseroles, with Handle, Stoneware, 15 oz, Set of 4, Red Ombre

Ingredients

Soup

1 Tbsp olive oil
4 Tbsp butter
1 large red onion & 3 medium yellow onions halved and thinly sliced (about 5 cups of sliced onions)
1/2 tsp Kosher salt
1 bay leaf
1/2 tsp dried thyme
4 cloved garlic minced
1 Tbsp flour
1/2 cup dry red wine
1 Tbsp brandy
3 cups beef broth
1 beef bullion cube or 1 tsp beef bullion powder
2 tsp Worcestershire sauce
Kosher salt & freshly ground pepper to taste
1/2 cup grated Gruyere cheese

Croutons

1 small baguette cut into 1-inch cubes
1 tbsp olive oil
Salt and pepper to taste

Instructions

Croutons

Preheat your oven to 400 degrees F.
Place the cubed bread on a rimmed baking sheet. Drizzle with olive oil and toss to coat; sprinkle with salt and pepper to taste.
Bake in the preheated oven for about 15 minutes, tossing the cubes about halfway through baking.
Remove from the oven and set aside.

Soup

Heat a large saucepan over medium heat. Add the olive oil and butter to the pan.
Once the butter has melted, add the sliced onions and stir, making sure that the onions are coated with the oil and butter.
Cover and reduce the heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the onions are softened and some of the moisture has been released.
Add the Kosher salt, bay leaf, and thyme. Continue to cook uncovered for 15 – 20 minutes, stirring often. You want the onions to be caramelized so they are a nice brown color; be careful not to burn them.
Remove and discard the bay leaf and add the minced garlic, cooking for about 30 seconds.
Add the red wine and brandy to the onions, bring to a simmer, and cook for 2 – 3 minutes.
Stir in the flour and cook for 1 – 2 minutes.
Add the beef broth, Worcestershire sauce, and bullion cube. Stir, making sure that everything is well combined.
Bring to a boil and simmer gently with the lid off for 8 – 10 minutes, stirring occasionally.
Taste and adjust the with salt and pepper as needed.

Broil

Move your oven rack to the top of the oven and turn the oven on to broil.
Ladle the soup into oven-safe French onion soup bowls. Place the croutons on top, covering the surface of the soup.
Divide the grated Gruyere cheese between the two bowls. Place them on a baking sheet and broil for 1 – 2 minutes or until the cheese is melted and slightly browned. Be careful not to burn them.
Serve immediately.

Video

Nutrition