i just made onion soup for 3 about a week ago. i used 5 large onions, which finally reduced to a golden brown mass about 2/3 the size of my fist.
i always go about half and half on the beef and chicken. i had made both a beef and a chicken glace the day before. i don't know that you'd say it tastes like veal, but it is good.
i just finish the soup with a nice dry sherry. for me, additions like worchestershire sauce, soy sauce, etc. just mask the wonderful taste and savoryness of a well made soup.
the rest of the meal consisted of:
- appetizer of mixed homemade pickled vegetables with prociutto and feta
- onion soup with the gruyere still bubbling when served
- tornedos of chicken breast perigordine(perigeoux?). please don't quote me on the spelling. it's chicken with foie gras and a madeira sauce with truffles. served on a large crouton, with braised greens
- raspberry mousse