French Onion Soup for One
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Slow-caramelized onions simmered in broth with red wine and thyme, poured over a cheesy Gruyère toast.
Ingredients
- 3 tablespoons salted butter
- 1 small yellow onion halved and thinly sliced
- 1 garlic clove 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 Gruyère
Equipment
- saucepan
- baking sheet
Directions
- Melt the butter in a 2-quart saucepan over medium heat. Add the onion, garlic, thyme, salt, and pepper. Cook for about 25 minutes, stirring now and then, until the onion is very soft and deep golden.
- Pour in the wine, bring it to a quick boil, then simmer on low for 5 minutes, until it cooks away.
- Sprinkle the flour over the onions and cook for 10 minutes on medium-low, stirring so it doesn’t scorch.
- Stir in the broth and simmer gently for 10 minutes. Taste and adjust the seasoning.
- While the soup simmers, top the bread with the Gruyère and broil it on a baking sheet for 3 to 4 minutes, until browned and bubbly.
- Put the cheese toast in a bowl and ladle the hot soup over it.
Nutrition
Serving: 755g | Calories: 712kcal | Carbohydrates: 42g | Protein: 24g | Fat: 47g | Saturated Fat: 28g | Trans Fat: 1.4g | Cholesterol: 121mg | Sodium: 1418mg | Potassium: 732mg | Fiber: 2.9g | Sugar: 6.9g | Vitamin A: 1341IU | Vitamin C: 8.4mg | Calcium: 365mg | Iron: 3.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving). Brands and portions vary, so use it only as an approximation.