French onion soup is one of those classic dishes that begs for a little twist. Slowly caramelized onions, a splash of wine, a savory rich broth, and that golden, bubbling top that makes you pause before diving in. But instead of the usual cheese cap, I’ve added a layer of blue cheese. It melts into the broth with a bold, tangy depth that feels both cozy and slightly unexpected.
The sharpness balances the sweetness of the onions beautifully, turning an ordinary evening into something special. Perfect for a quiet dinner at home, a date night in, or simply when you’re craving something warm and deeply satisfying without making a huge pot.
I made a deliberate choice of using 3 types of onions: red, yellow and sweet onions, creating a more complex, nuanced flavor profile and better texture. Sweet onions are mellow and sweet, yellow onions have a bright flavor, their bitterness is mild, but they are also sweet. Red onions have a deeper flavor, with a slightly bitter edge.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butter
- Onions – a combination of red onion, yellow onions and sweet onions.
- Thyme
- All-purpose flour
- White wine
- Chicken broth
- Beef broth
- Comté cheese – or Gruyère cheese, Fontina cheese, Raclette cheese
- Blue cheese – any blue cheese will do, but if you want to keep it French, opt for Roquefort (sharp and salty), Blue d’Auvergne (medium sharp), or Fourme d’Ambert (creamy and not salty).
- French baguette – or ciabatta bread or any rustic type of bread you have.
Below is a short video that shows you quickly how to make this French Onion Soup for Two.
How to Make Small Batch French Onion Soup
- Step 1 – Clean and cut the onions; cut them in half and then thinly slice them lengthwise.
Step 2 – In a Dutch oven, melt the butter over low-medium heat. Add the sliced onions, and the thyme. Stir occasionally.
Add alt, halfway through the caramelization. Salt will aid in releasing moisture from the onions and will facilitate the caramelization.
The caramelization will give you deep golden onions that release a natural sweetness and great flavor. This process takes time; at least 30-45 minutes. Take that time; the slower the better. Shorter may burn the onions.
Step 3 – Once the onions are caramelized add the flour and soak up all the left-over butter and moisture.
Step 4 – Add the white wine and dissolve and lift all the browned bits that are stuck to the bottom (adding flavor and color to the liquid).
Simmer until the wine is mostly evaporated.
Step 5 – Stir in the chicken and beef broth. A combination of beef broth and chicken broth is a great flavor enhancer.
Bring the soup to a boil. Reduce the heat and simmer for 20-30 minutes. Partly cover the pan.
Step 6 – During the simmering the flavor of the soup will develop into a rich, dark brown liquid. Remove the sprig(s) of thyme and add salt and pepper to taste.
Step 7 – Place a slice of French baguette in each bowl (I usually add some cubes of the same bread on top, to create a little bit of height effect).
Place grated Comté cheese on top of the bread and slices of blue cheese on top of the Comté.
- Place two bowls under a broiler until the cheese is melted and bubbly.
Look at this delicious bowl of French Onion Soup with Blue cheese.
Small Batch French Onion Soup
Pin Recipe Facebook Share by TextIngredients
- 1/4 stick butter
- 5 ounces red onion
- 5 ounces yellow onion
- 5 ounces sweet onion
- 4 sprigs thyme
- 1/4 cup white wine
- 2 cups beef broth
- 1 cup chicken broth
- salt & pepper
- 1 cup Comté cheese
- 1 ounce blue cheese
Instructions
- Clean and cut the onions. Do that by cutting them in half and then thinly slice them lengthwise.
- In a Dutch oven, melt the butter over low-medium heat. Add the sliced onions, and the thyme. Stir occasionally. This process takes time 30-45 minutes. (NOTE 1)
- Add a teaspoon of salt, halfway through the caramelization process. (NOTE 2)
- Once the onions are caramelized add the flour and soak up all the left-over butter and moisture.
- Add the white wine and dissolve and lift all the browned bits that are stuck to the bottom (adding flavor and color to the liquid). Simmer until the wine is mostly evaporated. (NOTE 3)
- Simmer until the wine is mostly evaporated.
- Stir in the chicken and beef broth. Bring the soup to a boil. Reduce the heat and simmer for 20-30 minutes. Partly cover the pan. (NOTE 4)
- Remove the sprig of thyme and add salt and pepper to taste.
- Place a slice of French baguette in each bowl (I usually add some cubes of the same bread on top to create a little bit of height effect).
- Add the grated Comté cheese on top of the bread and slices of blue cheese on top of the Comté.
- Place bowls under a broiler until the cheese is melted and bubbly.
Notes
- You can add some salt, halfway through the caramelization. Salt will aid in releasing moisture from the onions and will facilitate the caramelization. You want deep golden onions that offer you their natural sweetness and best flavor. ; at least 30 minutes, but most likely longer. Take that time; the slower the better. It took me about 45 minutes.
- Salt will aid in the release of moisture from the onions and will facilitate the caramelization.
- The white wine will dissolve and lift the browned bits that are stuck to the bottom; adding flavor and color to the liquid.
- Adding a combination of beef broth and chicken broth is a great flavor enhancer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.