Mini French Onion Soup

This Mini French Onion Soup for one is an individual serving of the classic French recipe with gooey cheese and caramelized onions for the perfect, comforting bite.

French onion soup is one of my favorite things to order at Balthazar, so I wanted to create my own version at home and serve it in individual Le Creuset mini cocottes. These Mini French Onion Soups are a fun option for a cozy dinner or when you’re entertaining and want everyone to have their own serving.

My viral version starts with slowly caramelized onions and chicken stock, with a touch of port for added depth. Each mini French onion soup is finished with crispy sourdough croutons and melted cheese, giving you plenty of bread and cheese in every serving.

Make it Mini:
Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. If you are interested in these cute soup dishes, you can find them here. The series has been going on for several years now, and we’ve really created quite an arsenal of recipes. If you like this mini cocotte recipe, you’ll love my Pesto Eggs, and French Onion Mini Pasta Bakes.

Why You’ll Love This Recipe

• Part of the Make It Mini series: This recipe is part of my ongoing “Make It Mini” series with Le Creuset, where I reimagine classic recipes as individual portions in mini cocottes.
• Balthazar-inspired: These mini French onion soups are inspired by the iconic Onion Soup Gratinée from Balthazar in New York City.
• Chicken stock and port: Chicken stock creates a lighter base than traditional beef stock, while a splash of port adds depth to the broth.
  Perfect for two: This recipe is portioned for two individual servings, making it a great option for a cozy dinner for two or date night at home.
• Sourdough croutons: Using sourdough croutons instead of one large piece of bread makes the soup easier to eat and gives you a more even ratio of bread, cheese, and soup in every bite.

Ingredients

• Chicken broth: Chicken broth creates the savory base of the soup while keeping it lighter than a traditional beef broth.
• Port: Port adds a touch of sweetness and depth that complements the caramelized onions.
• Bay leaves: Bay leaves add subtle herbal flavor to the broth as it simmers.
• Thyme: Fresh thyme adds an earthy, savory note that pairs naturally with the onions.
• White onion: White onions cook down and caramelize to create the sweet, savory foundation of the soup.
• Dry white wine: Dry white wine deglazes the pan while adding acidity and depth to the broth.
• Garlic: A clove of garlic adds another layer of savory flavor without overpowering the onions.
• Sourdough: Sourdough is toasted into croutons that soak up the broth while still adding texture to each bite.
• Olive oil: Olive oil helps the sourdough croutons toast until crisp and golden.
• Butter: Butter helps the onions slowly caramelize while adding richness to the soup.
• Gruyère cheese: Gruyère melts over the croutons to create the cheesy, browned topping that defines classic French onion soup.

How to Make Mini French Onion Soup

1. Using a mandolin or knife, peel and thinly slice the onions. 

2. Add olive oil ad butter to a large saucepan or dutch oven and add onions, minced garlic, thyme sprigs, bay leaf to a skillet. Stir frequently to prevent burning for about 30 min or until they are super soft and golden. If pan gets dry, add a splash of chicken stock.

3. Raise the heat and add white wine and bring to a boil. When it’s reduced by half, add stock and simmer for about 25 minutes. Remove thyme and bay leaves and stir in the port.

4. Preheat oven to broil and grate cheese. Coat bread in olive oil and cook 2-3 min per side until nice and crispy. Cut into bite sized croutons. 

5. Ladle soup into each of the cocotte and top with croutons and lots of gruyere cheese. Broil for about 5 min or until all browned and bubbly. 

Expert Tips

• Take your time with the onions: Slowly caramelizing the onions builds the deep, sweet flavor base that gives French onion soup its signature taste.
• Reduce the wine: Let the wine reduce by about half before adding the stock so the alcohol cooks off and the flavor becomes more concentrated.
• Watch the broiler: Keep a close eye on the cocottes under the broiler, as the Gruyère can go from bubbly and browned to burnt quickly.
• Finish with extra wine: Save a small splash of wine to swirl into the last few bites, as suggested in the original recipe, for another layer of flavor.

Substitutions & Variations

• Use beef stock: Swap the chicken stock for beef stock for a richer broth and a more traditional take on French onion soup.
• Mix up the cheese: Use a combination of Gruyère and Comté for a slightly more complex flavor while still getting a melty, browned topping.
• Make it family-style: Skip the mini cocottes and assemble the soup in one larger oven-safe pot or crock for a family-style version.
• Swap the port: Use a splash of sherry in place of the port for a slightly drier, nutty flavor that pairs well with the caramelized onions.

Storage & Reheating

Fridge: Store leftover French onion soup in an airtight container in the refrigerator for up to 3–4 days, keeping the sourdough croutons and Gruyère separate when possible.

Freezer: Freeze the soup without the croutons or cheese in an airtight freezer-safe container for up to 3 months, then thaw overnight in the refrigerator before reheating.

Reheating: Reheat the soup on the stovetop or in the microwave until hot, then transfer to the mini cocottes, top with fresh sourdough croutons and Gruyère, and broil until the cheese is melted and browned.

More Cozy Soup Recipes

• Tortilla Soup with Bok Choy
• Fish Chowder with Pancetta and Garlic Toast
  Creamy Coconut Chicken Potato Soup
  “French Onion” Parmesan Gruyere Broth