Julia Child Onion Soup
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
- 1½ lbs (5 cups) of yellow onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon salt
- ¼ teaspoon sugar to brown the onions
- 3 tablespoon flour
- 4 cups beef stock boiling
- ½ cup dry white wine or dry white vermouth
- salt and pepper to taste
- 3 tablespoons cognac
For cheese croûtes
- 12 slices of French bread cut 3/4 to 1 inch thick
- 3 tbsp Olive oil or beef drippings
- 1 Clove of garlic cut
- 3 tbsp Grated Swiss or Parmesan cheese
Instructions
For cooking the onions
- Gently cook the onions in a covered saucepan with a mix of butter and oil for 15 minutes.
- 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.
- 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.
- 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:
- 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.
- 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.