Easy recipe showing how to make the best French Onion Soup. This classic soup is made with plenty of caramelized onions and comes complete with a thick piece of toasted bread loaded with creamy Gruyere cheese. Easy step by step video included in this single serving recipe.
A hot bowl of french onion soup is the perfect meal on a crisp, cool day.
I especially love it when there’s a thick chunk of French bread topped with glorious melted cheese floating in the middle of the bowl.
French onion soup is a bistro classic and is surprisingly easy to make.
French Onion Soup
This French onion soup recipe is made with only a handful of frugal ingredients and for this french onion soup for one, you will need:
- red wine
- chicken broth *read on to find out why I use this instead of beef broth
- french bread
- Gruyeré cheese
How To Make French Onion Soup
This soup begins with onions.
Since this french onion soup recipe yields a single serving, I use one small onion.
In truth, the size of the onion doesn’t completely matter. It could be small or it could be medium – in the case of french onion soup, the more onions the better.
The onion is sliced into thin strips and added to a small saucepan with melted butter.
The onions caramelize which means that as the onions slowly cook, the natural sugars in the onions release and result in a wonderful sweetness that will transform any dish they are added to.
The process of caramelizing onions takes a little bit of time, for this soup recipe I recommend cooking the onions for 25 minutes.
After the onions have caramelized, add in a little red wine and cook it down.
Then add in a little flour to thicken the soup, and then pour in the broth.
Pro Tip: Another key ingredient to a good french onion soup is the broth. Typically, french onion soup is made with beef broth but good store-bought beef broth is hard to come by. I’ve found that most packaged beef broth has a slightly “tinny” taste. Instead, I use chicken broth. It makes the soup perfect every single time.
Make sure you don’t leave out the glorious chunk of cheesy bread which is, in my opinion a complete necessity in french onion soup.
Traditional french onion soup calls for Gruyere cheese and I highly recommend it. Gruyere is rich, it’s smooth and it melts easily.
What To Do With Leftover Wine
Leftover wine…is there really such a thing?
Sure, you could always pour a glass for yourself and sip on it while cooking or relaxing. But what if you only use wine for recipes?
If that’s the case, you can freeze wine by pouring the wine into plastic ice cube trays and placing the trays in the freezer. When you want to use a little wine in a recipe, pop out one of the frozen wine cubes and add it to your recipe.
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Other Single Serving Soup Recipes
What To Serve With French Onion Soup
French Onion Soup Recipe
- 3 tablespoons butter
- 1 small yellow onion , halved lengthwise, then thinly sliced
- 1 clove garlic , chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup red wine
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 thick slice French bread
- 1/4 cup shredded Gruyere cheese
- Melt the butter in a 2-quart saucepan over medium heat. Add the onions, garlic, thyme, salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
- Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated, about 5 minutes.
- Sprinkle the flour over the onions and stir. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally so that the flour doesn’t burn.
- Stir in the chicken broth and bring the soup back to a simmer, cook for 10 minutes.
- Taste and add additional salt, if necessary.
- Heat the broiler. Place the slice of French bread on a baking sheet. Sprinkle the Gruyere cheese over the top and broil until bubbly and golden brown, 3-4 minutes.
- Place the bread in a soup bowl and pour the soup over the top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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