AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD
Steps:
- Place heavy bottom stock pot or dutch over over medium-low heat. 2 Add 1 Tbs cooking oil, 2Tbs butter to pot. 3 Add sliced onions and stir until they are evenly coated with the oil. 4 Cover and cook for about 20 minutes until they are very tender and translucent. 5 To brown or caramelize the onions turn heat under pot to medium or medium high heat. 6 Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly. 7 Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions. 8 Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here). 9 Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits. 10 Add the rest of the stock, wine, sage, and bay leaf to the soup. 11 Simmer for 30 minutes. 12 To make the "croutes" (toasted bread), heat oven to 325 degrees F. 13 Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet. 14 Cook the croutes for 15 minutes in oven on each side (30 minutes total). 15 Check the soup for seasoning and add salt and pepper if needed. 16 Remove the bay leaf (if you can find it). 17 Transfer to a casserole dish. 18 At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup. 19 Add a few ounces of the swiss cheese directly into the soup and stir. 20 Place the toasted bread in a single layer on top of the soup. 21 Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning. 22 Drizzle with a little oil or melted butter. 23 Place in a 350 degree oven for about 30 minutes. 24 Turn on broiler and brown cheese well. 25 Let cool for a few minutes.
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[email protected]This soup was a lot of work, and it didn't turn out that great. I wouldn't recommend it.
Mohamed Nassar Cell
[email protected]I didn't have any Gruyère cheese, so I used Parmesan instead. It was still good, but not as good as it would have been with Gruyère.
Klerjus Maka
[email protected]This soup was a bit too salty for my taste.
Hanad Cabdirisaaq
[email protected]I'm not a fan of the strong onion flavor, but this soup was still pretty good.
Mohammed Suleman
[email protected]This soup is a bit pricey to make, but it's worth it for a special occasion.
Jawad Sadiq
[email protected]I followed the recipe exactly and it turned out perfectly. I highly recommend this recipe.
Beyan Mohammed
[email protected]This is the best French onion soup I've ever had. I will definitely be making it again and again.
Taisal Uddin
[email protected]I'm not a big fan of onions, but I loved this soup. The flavors were so well-balanced.
Gandonu Oluwadarasimi
[email protected]This soup is very rich, so a little goes a long way. I served it with a salad and it was the perfect meal.
Abdulqadir Imran
[email protected]I made this soup in a slow cooker and it turned out great. It's a great way to have a delicious meal without a lot of effort.
Cj Don Cash
[email protected]I used a combination of Gruyère and Emmental cheese, and it was perfect.
Maurice Designs333
[email protected]The caramelized onions are the key to this soup. They add so much flavor.
Jainarine Toolsie
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it.
Ariana Yellow
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavor is incredible.
memer
[email protected]I'm not a huge fan of onion soup, but this recipe changed my mind. It was so good!
Ayankhan Khan
[email protected]Julia Child's French onion soup is a classic for a reason. It's hearty, flavorful, and perfect for a cold winter day.
Tenagne G
[email protected]This soup was absolutely delicious! The flavors were rich and complex, and the cheese was perfectly melted and gooey. I will definitely be making this again.