Classic French Onion Soup Recipe by Julia Child
Savor the rich and comforting flavors of this classic French Onion Soup. Slowly caramelized onions, simmered in a flavorful beef broth, topped with crispy croutes and gooey melted cheese - a dish that is both hearty and sophisticated, perfect for any occasion.
Ingredients
| 5 | yellow onions, thinly sliced (about 1 ½ to 2 lbs) |
|---|---|
| 1 | tablespoon cooking oil |
| 2 | tablespoons butter |
| 1⁄2 | teaspoon sugar |
| 1 | teaspoon salt |
| 3 | tablespoons flour |
| 6 | beef stock (preferably homemade) |
| 1⁄2 | cup wine (dry white wine or dry white vermouth) |
| salt and pepper | |
| 12 | Swiss cheese, grated |
| 4 | Parmesan cheese, grated |
| one-half raw yellow onion | |
| 2 | 2-3 tablespoons cognac |
| 8 | slices French bread (about 1 inch thick) |
| 4 | tablespoons olive oil, for drizzling |
Instructions
For preparing the soup | |
|---|---|
| 1. | Place a heavy-bottomed stockpot or Dutch oven over medium-low heat. |
| 2. | Add 1 tablespoon of cooking oil and 2 tablespoons of butter to the pot. |
| 3. | Add thinly sliced onions and stir until they are evenly coated with the oil. |
| 4. | Cover and cook for about 20 minutes until the onions are very tender and translucent. |
| 5. | To brown or caramelize the onions, turn the heat under the pot to medium-high. |
| 6. | Add sugar and salt, then continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly. |
| 7. | Once caramelized, reduce the heat to medium-low and add flour to the onions. |
| 8. | Brown the flour for about 2-3 minutes, trying not to scorch it. If needed, add a bit more butter to form a thick paste. |
| 9. | Stir in warm stock, scraping the bottom of the pan to release all the cooked-on bits. |
| 10. | Add the remaining stock and wine to the soup. |
| 11. | Simmer for 30 minutes. |
For making the croutes (toasted bread) | |
| 1. | Preheat the oven to 325°F (165°C). |
| 2. | Drizzle each side of the bread slices with olive oil and place them on a baking sheet. |
| 3. | Bake the croutes for 15 minutes on each side (30 minutes total). |
Assembly and serving | |
| 1. | Check the soup for seasoning, add salt and pepper if needed. |
| 2. | Transfer the soup to a casserole dish. |
| 3. | Add cognac and grate the raw onion into the soup. |
| 4. | Stir in a portion of the Swiss cheese directly into the soup. |
| 5. | Place the toasted bread in a single layer on top of the soup. |
| 6. | Layer the rest of the Swiss cheese generously on top of the bread, covering the edges to prevent burning. |
| 7. | Drizzle with a little oil or melted butter. |
| 8. | Bake in a 350°F (175°C) oven for about 30 minutes. |
| 9. | Turn on the broiler to brown the cheese well. |
| 10. | Allow to cool for a few minutes before serving. Bon Appétit! |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 779.6 kcal |
| Protein | 37.3 g |
| Fat | 38.6 g |
| Carbohydrates | 68.4 g |
| Fiber | 4.4 g |
| Sugar | 9.3 g |
Published on Aug 01, 2024 by Luminița