Table for TwoFrench Onion Soup
Deeply caramelized onions in rich broth, topped with toasted bread and bubbling melted cheese.
Photo: sheri silver / Unsplash
⏱ 75 min📶 Medium👫 Serves 2
Ingredients (for 2)
- Onions, 4 large, thinly sliced
- Butter, 30 g
- Beef or vegetable stock, 1 L
- Dry sherry or extra stock, 60 ml
- Thyme & bay leaf
- Baguette slices, 4
- Gruyère or Comté, 120 g, grated
Steps
- Cook the onions slowly in butter with a pinch of salt for 40–50 minutes, stirring now and then, until deep golden brown.
- Add the sherry (or a splash of stock) to lift the browned bits, then the stock and herbs; simmer 15 minutes and season.
- Toast the baguette slices.
- Ladle into oven-safe bowls, top with toast and cheese, and grill until bubbling and browned.
Cook it together: Take turns stirring the onions — it's a slow, cozy job — while the other grates cheese and toasts the bread.
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