French Onion Cups transform the beloved traditional French onion soup into elegant, individual servings that capture all the comforting flavors of the classic bistro dish in a more refined presentation. These charming cups feature deeply caramelized onions swimming in rich beef broth, topped with crusty bread and a generous layer of melted Gruyère cheese that becomes golden and bubbly under the broiler. Each cup delivers the soul-warming experience of authentic French onion soup – the sweet complexity of slowly caramelized onions, the savory depth of wine-enhanced beef broth, and the indulgent richness of melted cheese that stretches with each spoonful. The individual serving format makes them perfect for dinner parties, elegant lunches, or whenever you want to serve something that feels both sophisticated and deeply comforting. These cups embody the essence of French bistro cooking, where simple ingredients are transformed into something magical through proper technique and patience.
Serves: 6 people as an appetizer or light meal
Ingredients
For the caramelized onion base:
- 4 large yellow onions, thinly sliced (about 3 lbs)
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine or dry sherry
- 4 cups rich beef broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tablespoon balsamic vinegar
For the topping:
- 6 thick slices of crusty French bread or baguette
- 1 1/2 cups Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, chopped (for garnish)
Preparation Time
Total time: 1 hour 30 minutes
- Caramelizing onions: 45-50 minutes
- Simmering broth: 20 minutes
- Assembly and broiling: 10 minutes
Instructions
Begin the Caramelized Onions
Slice the onions thinly from pole to pole for the most even cooking and best texture. In a large, heavy-bottomed Dutch oven or soup pot, heat butter and olive oil over medium heat. Add the sliced onions and salt, stirring to coat evenly. The onions should fill the pot but not be overcrowded, or they’ll steam instead of caramelize properly.
Master the Caramelization Process
Cook the onions over medium heat for the first 10 minutes, stirring occasionally as they begin to soften and release their moisture. Reduce heat to medium-low and continue cooking for 35-45 minutes, stirring every 8-10 minutes. This slow process is crucial – the onions will gradually transform from translucent to golden to deep amber, developing the sweet, complex flavors that define French onion soup.
Deglaze and Build Flavor
When the onions are deeply caramelized and jammy, add the white wine to deglaze the pot, scraping up any browned bits from the bottom. These bits add incredible flavor to the soup. Cook for 2-3 minutes to allow the alcohol to evaporate, then add the beef broth, bay leaves, and thyme sprigs.
Simmer the Soup Base
Bring the mixture to a boil, then reduce heat and simmer gently for 15-20 minutes to allow the flavors to meld and the broth to concentrate slightly. Add the balsamic vinegar in the last few minutes – this adds a subtle tang that balances the sweetness of the caramelized onions. Season with pepper and additional salt if needed.
Prepare the Bread
While the soup simmers, preheat your broiler and position a rack about 6 inches from the heat source. Slice the bread into rounds that will fit comfortably on top of your serving cups – they should be thick enough to float without sinking completely. Toast the bread lightly until just golden on both sides, but not completely crispy, as it will finish cooking under the broiler.
Heat the Serving Cups
Use oven-safe bowls, ramekins, or traditional French onion soup crocks that can withstand high heat under the broiler. Warm them in a low oven for a few minutes – this helps keep the soup hot while you assemble and will prevent thermal shock when you add the hot soup.
Assemble the Cups
Remove bay leaves and thyme sprigs from the soup. Ladle the hot onion soup into the warmed bowls, filling them about three-quarters full to leave room for the bread and cheese. The soup should be very hot, as it needs to stay warm while the cheese melts and browns.
Add Bread and Cheese
Float one piece of toasted bread on top of each bowl of soup – it should sit mostly on the surface with just the bottom edge touching the broth. Generously sprinkle the grated Gruyère over the bread and soup surface, then add a lighter sprinkling of Parmesan cheese. The cheese should cover the bread completely and extend to the edges of the bowl.
Broil to Golden Perfection
Place the assembled cups on a baking sheet for easy handling and slide under the preheated broiler. Broil for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown on top. The cheese should form a beautiful, slightly crispy crust that’s irresistible to break through with a spoon.
Garnish and Serve
Remove from the broiler and let cool for 2-3 minutes – the cheese will be extremely hot. Garnish each cup with a sprinkle of fresh chopped chives for color and a mild onion flavor that complements the dish. Serve immediately with soup spoons and warn guests that the cheese and soup will be very hot.
Choosing the Right Cheese
Gruyère is traditional and melts beautifully with a nutty, complex flavor that’s perfect for French onion soup. If unavailable, substitute with Swiss, Emmental, or a combination of mozzarella and Parmesan. The key is using cheese that melts well and browns nicely under the broiler.
Make-Ahead Options
The soup base can be made up to 3 days ahead and refrigerated, then reheated when ready to serve. In fact, the flavors often improve after a day or two. Assemble the cups just before broiling for the best texture and presentation. The bread can be toasted earlier in the day and stored covered.
Serving Suggestions
These cups make an elegant first course for a French-themed dinner party. Serve with a simple green salad dressed with Dijon vinaigrette and crusty bread on the side. A glass of dry white wine or light red wine complements the rich, savory flavors perfectly.
Equipment Tips
Traditional French onion soup crocks are ideal, but any oven-safe bowls work well. Make sure they can withstand high broiler heat. If you don’t have individual oven-safe bowls, you can make this in a large casserole dish and serve family-style, though individual cups provide a more elegant presentation.
Storage and Reheating
Leftover soup base keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if it’s too thick. The assembled cups with cheese don’t store well, so only prepare what you’ll serve immediately.
