French Onion Soup For One Recipe

I made French Onion Soup For One with caramelized yellow onion, a splash of dry white wine or cognac, rich beef stock, thyme, crusty baguette and melted Gruyere. It is a single serving take on a classic, focused on pantry friendly ingredients and a straightforward approach that keeps things manageable.

I always turn to my French Onion Soup For One when I want something special but not fussy. Thinly sliced 1 large yellow onion with a touch of unsalted butter and a little olive oil, joined by deep beef stock, thyme and a small bay leaf creates that soulful base.

One slice of French baguette topped with grated Gruyere that melts into the bowl is pure comfort. This Easy French Onion Soup Recipe Simple somehow tastes like the Best French Onion Soup even when its just for me.

I cant help smiling when parsley finishes the bowl.

Why I Like this Recipe

– I love the deep, sweet caramelized flavor, it tastes like I spent hours but really didnt
– I like how cozy and comforting it is, perfect for cold nights and lazy evenings
– I feel fancy serving it to guests, yet it never makes me panic in the kitchen
– The crunchy toasted top with the gooey melty layer makes every spoonful feel like a little win

Ingredients

• Yellow onion: mostly carbs and fiber, adds sweet, caramelized depth when slowly cooked.
• Unsalted butter: high in fat, little protein, gives silky mouthfeel and savory richness.
• Beef stock: protein and minerals, salty umami backbone, keeps soup hearty, deep.
• Gruyere cheese: protein and calcium, salty nutty melt, makes the crust gooey and golden.
• Baguette slice: mainly carbs, toasts for crunch and soaks up flavorful broth, comfort food.
• White wine or cognac: tiny alcohol, bright acidity or warm boozy note, lifts flavors overall.

Ingredient Quantities

• 1 large yellow onion, about 300 g / 10 oz, thinly sliced
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/2 teaspoon granulated sugar (helps caramelize the onions)
• 1/4 teaspoon salt, plus more to taste
• freshly ground black pepper, to taste
• 1 small clove garlic, minced
• 2 tablespoons dry white wine or 1 tablespoon cognac, optional
• 1 1/2 cups (360 ml) beef stock or beef broth, low sodium
• 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
• 1 small bay leaf
• 1 teaspoon all purpose flour, optional for slight thickening
• 1 slice French baguette or country bread, about 1/2 inch thick
• 1/2 to 3/4 cup (50 to 75 g) grated Gruyere or Swiss style cheese
• 1/2 teaspoon Worcestershire sauce, optional
• small handful chopped fresh parsley for garnish, optional

How to Make this

1. Slice the onion thinly and set everything out so you don’t forget a thing. You’ll use butter and a drizzle of olive oil to help the caramelizing later.

2. Heat a small wide skillet over medium-low, add the butter and olive oil. When butter’s melted toss in the onions, sprinkle the 1/2 tsp sugar, 1/4 tsp salt and a few grinds of black pepper. Stir to coat.

3. Cook the onions slowly, stirring every few minutes, for about 20 to 30 minutes until deep golden brown. Turn heat down if they start to burn, scrape up the browned bits, and add a splash of water if they stick. Be patient, it’s worth it.

4. Add the minced garlic and cook 30 to 45 seconds until fragrant. If using, pour in the white wine or cognac to deglaze the pan and let it reduce for a minute or two.

5. If you want a slightly thicker soup, sprinkle the teaspoon of flour over the onions, stir and cook 1 minute. Then add the beef stock, thyme, bay leaf and the 1/2 tsp Worcestershire sauce if using. Bring to a gentle simmer and let it cook 8 to 12 minutes so flavors marry. Taste and adjust salt and pepper.

6. While the soup simmers, toast your bread slice until golden. You can butter it a little before toasting for extra flavor. I like to toast under a broiler for a minute or two but watch it closely or it’ll burn.

7. Remove the bay leaf and ladle the hot soup into an oven-safe bowl or small ramekin. Place the toasted bread on top of the soup and pile the grated Gruyere or Swiss cheese over the bread, covering it well.

8. Put the bowl under a hot broiler until the cheese is melted, bubbly and slightly browned, about 2 to 4 minutes. If you don’t have a broiler, use a hot oven (425 F / 220 C) and watch carefully.

9. Sprinkle chopped parsley if you like, give it one last crack of black pepper, and serve immediately. Let it cool a minute so you don’t burn your face, but enjoy every spoonful.

Equipment Needed

1. Cutting board (for slicing the onion)
2. Sharp chef’s knife, makes thin even slices — don’t try with a dull one or you’ll mash the onion
3. 10-inch wide skillet or sauté pan, low sides help with caramelizing
4. Wooden spoon or silicone spatula to scrape up the browned bits
5. Measuring spoons and a measuring cup for stock, sugar, salt etc.
6. Box grater for the Gruyere or Swiss cheese
7. Oven-safe bowls or small ramekins for broiling the cheese on top
8. Baking sheet to catch drips under the broiler and to toast the bread if you like
9. Ladle for portioning the soup into bowls
10. Oven mitts or heatproof tongs, you dont wanna burn your hands

FAQ

French Onion Soup For One Recipe Substitutions and Variations

• Beef stock: if you dont have beef stock use low sodium chicken stock for a lighter soup, or a rich vegetable stock plus 1 tsp soy sauce or a dab of miso for umami, or dissolve a beef bouillon cube in 1 1/2 cups water.
• Gruyere: swap with Emmental or Comte for similar melt and nutty flavor, aged cheddar for sharper taste, or fontina/Swiss style cheese if you want something milder.
• Dry white wine or cognac: replace with dry sherry, or dry vermouth, or skip alcohol and add 1 tsp Worcestershire plus a splash of apple cider vinegar for brightness.
• Baguette: use any sturdy crusty bread like sourdough, ciabatta, or country loaf; if you need it quick toast whatever bread you have so it wont go soggy under the cheese.

Pro Tips

1) Be patient with the onions. Cook them on low to medium heat in a wide pan so they brown evenly, stir only every few minutes, and if they start sticking add a splash of water and scrape the brown bits up. If you want to speed things up try a very tiny pinch of baking soda while they cook but dont overdo it or they’ll turn mushy and taste off.

2) Deglaze like you’re saving the day. After garlic pop in the wine, cognac or even a splash of sherry or vinegar, scrape the fond off the pan, and let the alcohol mostly cook off before adding stock. That browned pan flavor is everything, so dont skip this step.

3) Get the cheese and toast right. Grate your cheese fresh, butter the bread a little and toast it until really golden, then cover it well with the cheese so you get a melty crust. Broil close to the element and watch it, it goes from perfect to burned fast. If you have a kitchen torch use it for spot browning, and let the bowl sit a minute before diving in so you dont scald your mouth.

4) Finish for balance and texture. Use low sodium stock and taste at the end before salting, add a splash of Worcestershire or a teaspoon of soy for extra umami if it feels flat, and brighten with a little acid at the finish like a few drops of sherry vinegar or lemon. If you want it thicker, whisk in a cornstarch slurry little by little instead of dumping flour in all at once.