Homemade French Onion Soup (Soupe A L'oignon, Maison)

By bakeaholic

If anyone knows how to make a French Onion Soup it's Julia Child! Her recipe is fantastic. Great served during those cold winter months.

Ingredients

• 3 tbsp. butter
• 1 tbsp. olive oil
• 1 1/2 lb. thinly sliced yellow onions (5-6 cups)
• 1 tsp. salt
• 1/2 tsp. sugar
• 3 tbsp. flour
• 2 quarts hot beef bouillon (you may dilute canned bouillon with 2 cups of water)
• 1 cup red or white wine
• 1 bay leaf
• 1/2 tsp. sage
• Salt and pepper to taste
• Splash of Cognac

Preparation

Step 1

1. Melt the butter with the oil in a saucepan; add the sliced onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until the onions are tender and translucent. Then uncover the pan, raise the heat to moderately high, and stir in the salt and sugar. (Sugar, by caramelizing, helps the onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.
2. Then lower then heat to moderate, stir in the flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook slowly, stirring continually, for about 2 minutes to brown the flour lightly. Remove from the heat.
3. Pour in about a cup of the hot bouillon, stirring with a wire whip to blend flour and bouillon. Add the rest of the bouillon, the wine, cognac, bay, and sage and bring to the simmer. Simmer slowly for 30-40 minutes, season to taste with salt and pepper, and the soup is done. Serve with French bread and grated Parmesan cheese, or bake with toasts and Gruyere.