I love French onion soup, but most in my family don’t. I needed a smaller portion so I developed this simple recipe that yields about two bowls (1 quart).
Keep in mind French onion soup is about onions. You need little else, but you do need onions. Even for two servings, I use four onions because I want the flavor and texture. I slow-cook the recipe for convenience, but it requires little simmering time once the onions are done. The flavors intensify in cooking sliced onions in butter. The rest is about turning rich, delicious onions into soup.
French Onion Soup for Two
• 4 medium onions
• ½ stick unsalted butter
• 1 tsp. Kosher salt
• ½ tsp. freshly ground black pepper
• 16-20 ounces stock (beef or poultry—homemade is best, but get reduced sodium if you buy ready-made stock)
• 1 sprig fresh Rosemary
• ¼ cup white wine
• ½ cup shredded mozzarella cheese (or your choice)
1. Peel, halve, and thinly slice onions using a knife, food processor, or mandolin.
2. Melt butter in a two-quart pan over low heat.
3. Add onions, salt, pepper, and Rosemary to melted butter and cook, stirring occasionally, until onions turn a golden color.
4. Deglaze the bottom of the pan with the wine and a wooden spoon.
5. Carefully pour in the pint of stock, cover, and cook at least twenty minutes or until heated through (or you may transfer to a slow cooker and heat on lowest setting two-three hours).
6. Divide between two large soup bowls and immediately top each serving with the cheese. Allow the cheese to melt (tent with foil for about five minutes).
7. Serve with French bread or a baguette.