Classic French Onion Soup Recipe by Julia Child

Image for recipe: Classic French Onion Soup Recipe by Julia Child
European

Ingredients: 15

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!

Aug 01, 2024