Tag Archives: French Onion Soup


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.

Bon appétit!



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.

Melt unsalted butter.

1. Melt unsalted butter.


2. Cook onions over low heat, stirring occasionally.


3. Add 1/4 cup white wine.


4. Deglaze pan.


5. Add stock and stir.


6. Simmer until soup is heated through.


7. Top with cheese and serve.

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Filed under cooking, Healthful Eating, onions, Soups & Stews

French Onion Soup Under Pressure

Kitchen Kutter

Kitchen Kutter

Our older daughter requested a recipe for easy French onion soup, so this is for you, Lynn. The most difficult, time-consuming part of making the soup is slicing 5 onions, and the Kitchen Kutter makes quick work of that (I use the #4 cone). Or use a mandoline, but exercise great care; I’ve cut a finger more than once on one of those! This is a healthful soup that is quick and simple to prepare.


Makes 6 Servings


5 medium onions, thinly sliced
¼ cup white wine
2 Tablespoons butter
6 cups reduced fat, reduced sodium beef broth
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon dried thyme
6 slices reduced fat mozzarella cheese (or Parmesan cheese or any mild, white cheese)
1 cup toasted croutons (optional)


In the bottom of a 6 quart pressure cooker over medium heat, sauté the onion slices in butter for 10 minutes, stirring frequently to prevent scorching. Add the broth, seasonings, and wine. Secure the lid to the pressure cooker, bring to pressure, and cook 8 minutes. Remove from heat, release the pressure, then remove the lid. To serve, ladle into soup mugs or bowls, immediately add cheese so it can melt, then sprinkle with croutons (if desired).



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Filed under cooking, Healthful Eating, Recipes, Soups & Stews