French Onion Soup

Julia Child

French Onion Soup
French Onion Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5-6

    cups yellow onions thinly sliced ( about 1 1/2 to 2 lbs)

  • 1

    tbs cooking oil

  • 2

    tbs butter

  • 1/2

    tsp sugar

  • 1

    tsp salt

  • 3

    tbs flour

  • 6

    cups beef stock

  • 1

    cup wine ( white or red)

  • 1

    bay leaf

  • 1/2

    tsp ground sage

  • salt and pepper

  • 12

    oz. swiss, cheese, grated

  • 4

    oz. parmesan cheese, grated

  • 1/2

    raw yellow onion

  • 2-3

    tbs cognac

  • 8

    slices French bread ( about 1 inch thick)

  • 4

    tablespoons olive oil, for drizzling

Directions

1. Place heavy bottom stock pot or dutch oven over medium-low heat. 2. Add 1 tbs cooking oil, 2 tbs 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 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. Browns 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 her.) 9. Stir in about 1 cup 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%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 oz. 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%F. oven for about 30 minutes. 24. Turn on broiler to brow cheese well. 25.Let cool for a few minutes. 26. Bon Apetit!

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