Julia Child French Onion SoupFrom julesong 8 years ago
- 2 tablespoons butter shopping list
- 1/4 cup olive oil shopping list
- 3 lbs onions, halved and sliced thin shopping list
- 2 cloves garlic, minced very fine shopping list
- 1 teaspoon granulated sugar shopping list
- 2 cups dry white wine shopping list
- 6 cups beef stock or chicken stock (the beef will make a darker, more robust soup) shopping list
- salt and freshly ground black pepper shopping list
- 6 ovenproof soup bowls shopping list
- 12 toasted slices of French baguettes, 1/2 inch thick shopping list
- 2 cups swiss cheese, grated shopping list
- 3 teaspoons parmesan cheese, grated shopping list
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.
People Who Like This Dish 15
The Cookjulesong Seattle, WA
The Rating4 people
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 whi...moretaylordani11 in Stilwell loved it
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...moretaylordani11 in Stilwell loved it
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 rec...moreKitchenBarbarian in loved it