How to make it

  • In a large saucepan over medium heat melt the butter and oil together.
  • Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much - you want them to brown), for 7 minutes.
  • Add the white wine, raise temperature to medium high, and bring to a boil.
  • Lower temperature back down to medium and cook for 5 minutes.
  • Add the stock, raise temperature to medium high and bring to a simmer.
  • Lower temperature to low and simmer *uncovered* for 1 1/2 hours (90 minutes).
  • At this point you can freeze the soup for reheating later (after thawing).
  • To serve at this point, continue with steps: first, preheat your broiler.
  • Ladle the soup into the ovenproof soup bowls (6 of them).
  • Place two slices of toasted baguette onto the top of each soup bowl.
  • Sprinkle each serving with 1/3 cup of Swiss cheese, then 1/2 teaspoon of Parmesan cheese.
  • Place soup bowls onto a baking sheet and place in oven under preheated broiler.
  • Broil until the cheese melts (watch them carefully - depending on your broiler and how far the rack is from the heat, it can take anywhere to 45 to 90 seconds or so).
  • Serve immediately.

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was not good "
    KitchenBarbarian ate it and said...
    This is NOT Julia Child's recipe, or anything close to it. The onions in her recipe (and all other truly good onion soup recipes) have to be carmelized, which takes an hour at least. It cannot be done in SEVEN MINUTES. Compare this to the REAL recipe from Julia Child in the wonderful "Mastering the Art of French Cooking, Volume 1". I cannot imagine what prompted the person who posted this recipe to falsely label it this way.
    Was this review helpful? Yes Flag
    " It was good "
    taylordani11 ate it and said...
    Made it last night, and loved it. I lucked-out onions were $.50/lb. Made two changes, though. Lowered heat on onions and cooked-down about 2 hrs., and I didn't have white wine (I usually don't). I used 1 cup of Merlot instead. Also, for the beef stock I used a wonderful product called, Better Than Bouillon.
    Was this review helpful? Yes Flag
    " It was good "
    taylordani11 ate it and said...
    So please, larryjennifer, share our beloved Julia's recipe because THAT is the one I was looking for. I saw it once and my mouth watered just looking at it. (I noticed the differences as well. This recipe requires cooking-down the onions quite a while.)
    Was this review helpful? Yes Flag
  • larryjennifer 14 years ago
    This most assuredly is NOT Julia Child's recipe for French Onion Soup. Almost all of the ingredient amounts are off, some by a lot. Julia's recipe requires far more up front cooking of the onions, trust me, I know. That is the secret. You slowly cook (for fifteen minutes covered) 1 and 1/2 pounds of sliced onions in 3 Tablespoons butter plus one tablespoon of oil (not olive). Then you uncover and raise the heat, add 1/4 teaspoon sugar and 1 teaspoon salt, and cook for thirty minutes until an even dark, golden brown. Another thing that caught me was why on earth would you need 2 cups of wine? AND Where are the instructions about cooking the bread for 30 minutes ahead of time? Not sure where this came from, but again, it did not come from Julia Child.
    Was this review helpful? Yes Flag
  • knudsenrick 16 years ago
    Thanks, I have been looking for a freezable recipe.
    Was this review helpful? Yes Flag
  • jenniferbyrdez 16 years ago
    Lovely. Ya think Julia Child knew how to cook?
    Was this review helpful? Yes Flag
  • recipediva 16 years ago
    I will have to try this. I agree with the beef broth, makes for darker deeper color and flavor. I had it with chicken I did not like it at all.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes