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This French onion soup for one is rich, flavorful, and perfectly portioned. Sweet caramelized onions simmer in a savory broth, then it’s topped with a slice of toasted French bread and melted Gruyère cheese for a classic, comforting finish.
Featured Comment
“This is fabulous! The recipe takes right steps and time to develop flavors and it really shows in the final dish.”
– Flynn
Why You’ll Love This Recipe
- Simple Ingredients: Made with one onion and a few basic pantry staples.
- Rich and Comforting: Caramelized onions, savory broth, and melted Gruyère in every bite.
- Bistro Flavor at Home: Enjoy classic French onion soup without the restaurant price.
- Easily Doubles: Make two servings by doubling the ingredients.
What I love about this French Onion Soup for one is how it turns the simplest ingredients into a rich, satisfying bowl. Slowly caramelized onions simmer in a flavorful broth, then the soup is topped with toasted bread and melted cheese.
It’s the kind of meal that feels comforting and a little indulgent, without being complicated or time-consuming. When I want something warm and flavorful that feels like a treat, this is the recipe I turn to.
Pair your French onion soup with a crisp brussels sprouts salad, baked chicken thighs, or crustless quiche lorraine. For dessert, add a mini lemon cake. Want more soups? Browse our full collection of single serving soup recipes?
Ingredients
If you have any ingredients leftover from this small batch French Onion Soup recipe, check out our Leftover Ingredients Recipe Finder
- Butter: Adds richness and is used to sauté the onions.
- Onion: Use a small yellow onion, thinly sliced for even caramelization and natural sweetness.
- Garlic: One clove adds subtle depth without overpowering the soup.
- Seasonings: A mix of dried thyme, salt, and black pepper balances and enhances the flavor.
- Red Wine: Deglazes the pan and adds depth. You can substitute with chicken or beef broth if preferred. Leftover wine? Use it in coq au vin for one, beef stew for one, or red wine sangria.
- Flour: Slightly thickens the soup. Use a gluten-free flour blend if needed.
- Broth: I prefer chicken broth for a cleaner flavor. Beef broth is traditional but can taste metallic if store-bought.
- Homemade French Bread and Cheese: A slice of crusty bread topped with melted Gruyere completes the soup. Gouda, Swiss, Fontina, or Mozzarella are great alternatives. Use extra bread and cheese in an open-faced croque madame.
Recipe Variations
Here are some delicious ways to customize your French Onion Soup:
- Vegetarian Version: Use vegetable broth instead of beef or chicken broth. Add a splash of soy sauce or vegetarian Worcestershire sauce for a richer flavor.
- Wine-Free Option: Skip the red wine and deglaze the pan with broth for a flavorful, alcohol-free alternative.
- Heartier Soup: Add thin slices of cooked beef or shredded chicken to turn your soup into a filling, complete meal.
How To Make French Onion Soup
These photos and instructions are here to help you visualize how to make a single serving of French onion soup. See the recipe box below for ingredient amounts and full recipe instructions.
- Caramelize the Onions
- Melt the butter in a 2-quart saucepan over medium heat.
- Add the sliced onions, garlic, thyme, salt, and pepper. Cook for about 25 minutes, stirring occasionally, until the onions are very soft and caramelized.
Tip: Take your time with the onions—caramelizing slowly over medium heat brings out their natural sweetness and builds the rich flavor this soup is known for.
- Deglaze with Wine
- Pour in the wine and bring it to a boil.
- Reduce the heat to a simmer and cook until the wine evaporates, about 5 minutes.
- Thicken the Soup
- Sprinkle the flour over the onions and stir to combine.
- Lower the heat to medium-low and cook for 10 minutes, stirring occasionally to prevent the flour from burning.
- Simmer with Broth
- Stir in the chicken broth and bring the soup back to a gentle simmer.
- Let it cook for 10 minutes, stirring occasionally.
Prepping The Bread
While the soup simmers, get your bread ready to top off the dish.
- Broil the Bread
- Heat the broiler. Place the slice of French bread on a baking sheet.
- Sprinkle Gruyere cheese generously over the bread.
- Broil for 3-4 minutes, or until the cheese is bubbly and golden brown.
- Serve
- Place the cheesy bread in a soup bowl and pour the hot soup over it. Enjoy immediately.
Expert Tips
- Slice Onions Thinly: Thin, even slices caramelize more evenly and ensure every spoonful of soup has tender, flavorful onions.
- Low and Slow Cooking: Patience is key when caramelizing onions. Cooking them over low to medium heat allows their natural sweetness to develop fully without burning.
- Gruyere Cheese: Gruyere melts beautifully and delivers the classic nutty flavor that defines French Onion Soup. If unavailable, try Gouda, Fontina, or Mozzarella.
- Selecting the Best Broth: Beef broth is traditional, but store-bought varieties often have a metallic taste that can overpower the soup. Chicken broth provides a more balanced, mild flavor and works wonderfully in this recipe. If you’re aiming for a vegetarian version, high-quality vegetable broth is another excellent option.
Frequently Asked Questions
Yellow onions are the best choice for their natural sweetness, but you can use white onions or even red onions if needed.
You can substitute the wine with additional broth. Wine adds depth and richness, but the soup will still taste great without it.
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.
RELATED: Single Serving Comfort Food Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve French onion soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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French Onion Soup For One
Watch How To Make This
Equipment
Ingredients
- 3 tablespoons salted butter
- 1 small yellow onion -halved, then thinly sliced
- 1 clove garlic -chopped
- ½ teaspoon dried thyme
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup red wine
- 1 tablespoon all-purpose flour
- 2 cups low sodium chicken broth
- 1 thick slice French bread
- ¼ cup shredded Gruyere cheese
Instructions
- Caramelize the Onions: Melt the butter in a 2-quart saucepan over medium heat. Add the sliced onions, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the onions are very soft and caramelized, about 25 minutes.
- Deglaze with Wine: Pour in the wine and bring to a boil. Reduce the heat to low and simmer until the wine has evaporated, about 5 minutes.
- Add Flour for Thickening: Sprinkle the flour over the onions and stir to coat evenly. Lower the heat to medium-low and cook for 10 minutes, stirring occasionally to prevent the flour from burning.
- Simmer the Soup: Stir in the broth and bring the soup back to a gentle simmer. Cook for 10 minutes, stirring occasionally. Taste and add more salt if needed.
- Prepare the Cheese Bread: While the soup simmers, heat the broiler. Place the French bread slice on a baking sheet, sprinkle Gruyere cheese on top, and broil until the cheese is bubbly and golden brown, about 3-4 minutes.
- Assemble and Serve: Place the toasted cheese bread in a soup bowl. Pour the hot soup over the bread and enjoy immediately.
Notes
- Slice Onions Thinly: Thin, even slices caramelize more evenly and ensure every spoonful of soup has tender, flavorful onions.
- Low and Slow Cooking: Patience is key when caramelizing onions. Cooking them over low to medium heat allows their natural sweetness to develop fully without burning.
- Gruyere Cheese: Gruyere melts beautifully and delivers the classic nutty flavor that defines French Onion Soup. If unavailable, try Gouda, Fontina, or Mozzarella.
- Selecting the Best Broth: Beef broth is traditional, but store-bought varieties often have a metallic taste that can overpower the soup. Chicken broth provides a more balanced, mild flavor and works wonderfully in this recipe. If you’re aiming for a vegetarian version, high-quality vegetable broth is another excellent option.
Nutrition
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.
This is delicious and so easy. I’ve been experimenting. My husband and I have enjoyed all the variations.
The first time I made it, I used chicken broth and left out the wine. Terrific flavor!! This is my favorite so far.
The next time I used Better than Boullion beef flavor and no wine. Also very good. My husband liked this one.
Tonight I made it with the beef flavor and wine. Also, very good. Husband liked this, too.
Next time, I want to make it with chicken broth and wine, the way the original recipe is written.
This is a winner, no matter what. Easily doubled and makes plenty for two with leftovers.
This is fabulous! The recipe takes right steps and time to develop flavors and it really shows in the final dish. I subbed mushroom broth for the chicken broth for a vegetarian version and cut back on salt elsewhere, since it was not a reduced sodium broth. Super delicious!
This recipe is very similar to a regular-serving sized recipe I’ve been using and love. I substituted beef broth and thought it was delicious. It made enough for 2 servings: one for lunch today and the rest tomorrow. It’s the perfect size. Thank you!
I’m so glad you enjoyed the soup recipe, Barbara. Thank you.
Had some delicious beef broth left over from a family Sunday roast beef dinner and made your recipe. SO SO satisfying and delicious with just a simple salad. Leftovers made gourmet. Thanks again Joanie
I’m so glad you enjoyed it. Thank you, Cherie.
I don’t drink any alcohol, is it ok to leave out the red wine or is there something I use in its place?
Use 1/4 cup of broth instead of the wine.
Another win! I made this as part of my Christmas dinner and was so happy with the result. I actually sauteed my onions for about 1.5 hours, but mostly because I was using a stainless steel pan for the first time and was afraid of burning them! (I didn’t!!!) And I use a beef broth concentrate made by Savory Choice that comes in little packets that make 1 cup per packet. So handy and (I think) very tasty. Thanks again Joanie for sizing all these meals for singles. This was delicious!!
I’m so happy you enjoyed the soup, Beth. Thank you so much for your feedback.
I was a little skeptical about this recipe, but I love this soup so much I decided to give it a try. Wow! I used to enjoy this soup in a national chain restaurant, but have not been able to go during the pandemic. This soup is perfect for me. I found that using the crust of a regular sandwich bread held up just fine. Thanks Joanie!
I’m so happy you enjoyed the soup, Mary. Thank you so much for your feedback.
It was so good I used a cheap box wine but it still was so delicious. It was for one but there was enough for my husband also which loves it also thank you!!
I’m so glad you both enjoyed the soup. Thank you for your feedback.
I made this today with madeira for the wine (all i had) and better than buillion organic beef stock. omg. it was delicious! I doubled it cause even tho i am one person I knew I would want another serving in the next two days. Thank you so much for your work here, it is changing the way I cook and eat!!
Thank you, Kassie. I’m so happy you are enjoying the recipes!
QCan your one-serving recipes be doubled for two? I need to include my husband. Most of the recipes on Pinterest are for at least four people, and we aren’t that good at eating leftovers. A two-serving meal would be perfect.
Hi Jean,
Most of the recipes on our site can be doubled with great success.
Joanie