French Onion Soup for Two

In a soup pot (I used enamel-coated cast iron), add the butter and turn the heat to medium-low. Once the butter melts, add the sliced onions. Stir the onions to coat them in the butter. Sprinkle in the sugar. Continue to cook the onions over medium-low heat until they are golden brown. It will take about 25 minutes. Stir every 10 minutes, and lower the heat if necessary. The onions should slowly caramelize, not burn.

Once the onions are golden brown and lovely, add the Scotch and stir to deglaze the pan. Stir the onions and scrape up the bits from the bottom of the pan with a wooden spoon.

Next, stir in the flour and cook for 1 minute. Add the beef broth, soy sauce and Worcestershire (if using). Bring the soup to a simmer, and taste the broth. Add salt and pepper to taste. Let the soup cook for 10 minutes.

Before serving, toast the French bread slices using your preferred method. Ladle the soup into two (broiler- or microwave-safe) bowls and top each with 2 bread slices. Lay two cheese slices on top of the bread on each bowl, and let it melt under the oven broiler or in the microwave. A chef’s torch would work, too.