Prep Time: 15 mins Cook Time: 1 hr 45 mins
Total: 2 hours mins Yields: 6
Get ready to savor every spoonful of this iconic Julia Child’s French Onion Soup with its caramelized onions, savory beef stock, and a touch of cognac, this soup is the perfect dish to warm your soul on a chilly evening. The addition of cheese croûtes takes it to a whole new level of deliciousness.
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Why you’ll like it
There are several reasons why you’ll fall in love with Julia Child’s French Onion Soup:
- Rich and sweet flavor. The caramelized onions create a rich and sweet flavor that is simply irresistible.
- Cognac twist. The addition of cognac adds a unique and sophisticated twist to the soup.
- The cheese croûtes. These homemade croûtes provide a delightful crunch and gooey cheese goodness.
- A French classic & crowd-pleaser. This recipe is a classic French dish that will impress your family and friends.
- Comfort food. It’s the perfect comfort food for cold winter nights.
Julia Child Onion Soup Recipe
What is Julia Child French Onion Soup?
Julia Child’s French Onion Soup is a hearty and flavorful soup made with thinly sliced yellow onions that are slowly caramelized to perfection. The onions are cooked in a mixture of butter and oil until they turn a deep golden brown. Then, flour is added to create a thick and rich base. Beef stock, dry white wine, and a splash of cognac are added to enhance the flavors. The soup is served with cheese croûtes, which are slices of French bread toasted with olive oil and topped with grated Swiss or Parmesan cheese.
Julia Child’s French Onion Soup recipe stays true to the traditional French onion soup, but with her own unique touch. The addition of cognac adds a subtle depth of flavor to the soup, making it even more indulgent. The cheese croûtes take this recipe to the next level, adding a deliciously cheesy and crunchy element to each bite. Julia Child’s attention to detail and expertise in French cuisine truly shines through in this recipe.
Ingredients
- Yellow onions – 1 1/2 lbs (5 cups) yellow onions
- Butter – 3 tablespoons butter
- Oil – 1 tablespoon oil
- Salt – 1 teaspoon salt
- Sugar – 1/4 teaspoon sugar, used to brown the onion
- Flour – 3 tablespoons flour
- Beef stock – 4 cups beef stock (or bouillon), boiling
- White wine – 1/2 cup dry white wine (or dry white vermouth)
- Salt and pepper to taste
- Cognac – 3 tablespoons cognac
How to make Julia Child’s French Onion Soup?
- Stir-fry the onions. Gently cook the onions in a covered saucepan with a mix of butter and oil for 15 minutes.
- Brown onions and add the flour. Uncover, increase the heat to medium, and stir in salt and sugar. Continue cooking, stirring frequently, for 30 to 40 minutes until the onions turn a consistent, deep, golden brown. Sprinkle in the flour and stir for 3 minutes. Remove from heat.
- Add stock or bouillon, wine and season. Blend in the boiling liquid. Add wine and season to taste. Simmer, partially covered, for 30 to 40 minutes or more, skimming occasionally. Adjust the seasoning. Set aside uncovered until ready to serve.
- Serve. To serve reheat to a simmer. Just before serving, mix in the cognac. Pour into a soup tureen or individual soup cups over slices of bread, and serve the cheese separately.
- For the cheese croûtes:
- Bread. Arrange the bread in a single layer in a roasting pan and bake in a preheated 325-degree oven for approximately 30 minutes until it becomes thoroughly dried and lightly browned.
- Olive Oil and garlic. About halfway through baking, you can baste each side with a teaspoon of olive oil or beef drippings, and after baking, you can rub each piece with cut garlic.
Tips
- Browning the onions: Slice the onions thinly for even cooking. Stir the onions frequently while browning to prevent burning. The omitting sugar in the recipe is used to help brown the onions but you may omit it if the onions are already sweet enough
- Beef stock: Use good quality beef stock for the best flavor.
- Seasoning: Adjust the seasoning according to your taste preferences.
- Add Wine Before Broth: Adding the wine before the broth can help deglaze the pot more effectively and scrape up the browned bits stuck at the bottom.
Variations
- Use White Onions: You can use white onions instead of yellow onions. White onions may have a slightly different flavor but should work well in the recipe.
- Wine Variation: The choice of wine depends on whether you prefer a dry, fruity, or sweet wine. Red wine will deepen the color of the soup, while some prefer vermouth.
- Substitute Calvados for Brandy: You can replace brandy with Calvados, which is a French apple brandy. This substitution will add a distinct apple flavor to your soup.
- Swap the cheese: Feel free to swap the Swiss cheese or Parmesan with Gruyère or cheddar.
- Modern Umami Twist: Add a splash of Worcestershire sauce for an extra umami kick.
- Garnish the soup with fresh herbs, such as thyme or parsley, for added freshness.
- Combine Chicken and Beef Broth: For a unique flavour blend in the soup you can mix of chicken and beef broth.
How to serve Julia Child’s French Onion Soup?
Julia Child’s French Onion Soup is best served piping hot. Here are some serving suggestions:
- Pour the soup into individual soup cups or a soup tureen as per Julia Child’s recommendations.
- Place a slice of the cheese croûtes on top of each serving.
- Serve the remaining cheese separately for guests to add as desired.
Storage Instructions
If you have any leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
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Julia Child Onion Soup
Description
Indulge in the rich and comforting flavors of Julia Child’s French Onion Soup. This classic recipe is a true delight for your taste buds. With its caramelized onions, savory beef stock, and a touch of cognac, this soup is the perfect dish to warm your soul on a chilly evening. The addition of cheese croûtes takes it to a whole new level of deliciousness. Get ready to savor every spoonful of this iconic French dish!
Ingredients
- 1 1/2 lbs (5 cups) of yellow onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon salt
- 1/4 teaspoon sugar (to brown the onions)
- 3 tablespoon flour
- 4 cups beef stock, boiling
- 1/2 cup dry white wine (or dry white vermouth)
- salt and pepper to taste
- 3 tablespoons cognac
For cheese croûtes
- 12 to 16 slices of French bread, cut 3/4 to 1 inch thick
- Olive oil (or beef drippings)
- Clove of garlic, cut
- Grated Swiss (or Parmesan cheese)
- Olive oil (or beef drippings)
Instructions
For cooking the onions
- Stir-fry the onions. Gently cook the onions in a covered saucepan with a mix of butter and oil for 15 minutes.
- Brown onions and add the flour. Uncover, increase the heat to medium, and stir in salt and sugar. Continue cooking, stirring frequently, for 30 to 40 minutes until the onions turn a consistent, deep, golden brown. Sprinkle in the flour and stir for 3 minutes. Remove from heat.
- Add stock or bouillon, wine and season. Blend in the boiling liquid. Add wine and season to taste. Simmer, partially covered, for 30 to 40 minutes or more, skimming occasionally. Adjust the seasoning. Set aside uncovered until ready to serve.
- Serve. To serve reheat to a simmer. Just before serving, mix in the cognac. Pour into a soup tureen or individual soup cups over slices of bread, and serve the cheese separately.
For the cheese croûtes:
- Bread. Arrange the bread in a single layer in a roasting pan and bake in a preheated 325-degree oven for approximately 30 minutes until it becomes thoroughly dried and lightly browned.
- Olive Oil and garlic. About halfway through baking, you can baste each side with a teaspoon of olive oil or beef drippings, and after baking, you can rub each piece with cut garlic.
