JULIA CHILD'S FRENCH ONION SOUP
Steps:
- Place a heavy-bottom stockpot or dutch oven on a stove over medium-low heat. Add cooking oil and butter. Saute onions until evenly coated with oil and butter.
- Cover the pot and let it sit until onions are soft and translucent, about 20 minutes. For caramelized onions, turn the heat to medium or medium-high. Stir in sugar and salt and cook uncovered, stirring often until onions are browned and reduced.
- Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until the flour and butter form a thick paste. If paste not achieved, add more butter.
- Mix in 1 cup of warm beef stock. Scrape the bottom of the pan to prevent scorching. Stir in the remaining stock and wine. Let the soup simmer for 30 minutes.
- For the croutons or toasted bread, preheat your oven to 325 degrees F. Drizzle bread with olive oil and place on a baking sheet. Bake the bread for 15 minutes at 325 degrees F. Flip the slices over and bake for another 15 minutes.
- Once the soup has simmered, preheat your oven to 350 degrees F.
- Salt and pepper to taste.
- Pour the soup into a casserole dish. Stir in cognac, the 1/2 raw onion (grated), and a few ounces of Swiss cheese.
- Top the soup with toasted bread in a single layer. Top the bread with the remaining Swiss and Parmesan cheese. Be sure all the edges of bread are covered to avoid burning. Drizzle with oil or melted butter.
- Bake the casserole at 350 degrees F for 30 minutes. Turn on the broiler and brown the cheeses.
- Let the soup cool for a few minutes before serving. Enjoy!
Nutrition Facts :
FRENCH ONION SOUP ~ THE WAY JULIA MADE IT, SORT OF...
Julia Child's recipe for French Onion Soup with a couple of itty-bitty change from me :)
Provided by Julia Child (slightly adapted by Christina Conte)
Categories Soups
Time 1h40m
Number Of Ingredients 12
Steps:
- In a large, heavy bottomed Dutch oven (☚ this is the one I have), add the butter and oil, then the sliced onions. Cook slowly, with the lid on, for about 15 minutes. Stir occasionally.
- Remove the lid, turn the heat up to medium, add the salt and sugar, and stir often for about 40 minutes (mine took 45), until the onions are a deep golden brown.
- Add the flour and continue to cook and stir for another 3 or 4 minutes. Remove from heat and add the stock/water/bouillon and wine/vermouth.
- Add salt and pepper to taste and return to the cooktop, and simmer for an additional 30 to 40 minutes. Just before the soup is ready, preheat the oven to 350 degrees F.
- When the soup is ready, add the brandy/Cognac, if using and check for seasoning; ladle it into ovenproof bowls, and top with the cubes of toasted bread.
- Use the best, real Gruyere from Switzerland, if you possibly can. Sprinkle the cheese on top of the toast, as desired. I like everything in moderation (the cheese on the bowl in the photo above, from the restaurant in Santa Barbara was a bit too much for me) so this might be a wimpy amount of cheese for you; if so, add more.
- Repeat to make 6 bowls, then place them on a tray and put into the center of the oven for about 15 minutes.
- Reset the oven to broil (grill) and move the tray of bowls closer to the top to get a nice golden color on the cheese, which should be watched carefully as it can burn quickly.
- Serve immediately.
Nutrition Facts : Calories 435 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 21 grams protein, ServingSize 1 bowl, Sodium 0 milligrams sodium, Sugar 0 grams sugar
AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD
There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". It takes a little longer, but the time is very well spent. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins. Don't be put off by the long list of ingredients. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. The result is an out-of-this-world onion soup with an amazing depth of flavor. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. Try it and love it! Enjoy!
Provided by Anita de la Costa
Categories European
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place heavy bottom stock pot or dutch over over medium-low heat.
- Add 1 Tbs cooking oil, 2Tbs butter to pot.
- Add sliced onions and stir until they are evenly coated with the oil.
- Cover and cook for about 20 minutes until they are very tender and translucent.
- To brown or caramelize the onions turn heat under pot to medium or medium high heat.
- Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
- Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
- 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).
- Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
- Add the rest of the stock, wine to the soup.
- Simmer for 30 minutes.
- To make the "croutes" (toasted bread), heat oven to 325 degrees F.
- Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
- Cook the croutes for 15 minutes in oven on each side (30 minutes total).
- Check the soup for seasoning and add salt and pepper if needed.
- Transfer to a casserole dish.
- At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
- Add a few ounces of the swiss cheese directly into the soup and stir.
- Place the toasted bread in a single layer on top of the soup.
- 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.
- Drizzle with a little oil or melted butter.
- Place in a 350 degree oven for about 30 minutes.
- Turn on broiler and brown cheese well.
- Let cool for a few minutes.
- Bon Apetit!
JULIA CHILD'S FRENCH ONION SOUP
Steps:
- 1. Set saucepan over moderate heat with butter and oil; when butter has melted, stir in onions, cover and cook slowly until onions are translucent and tender, about 10 minutes.
- 2. Blend in salt and sugar and raise heat to medium-high, let the onions brown, stirring often until they are a dark walnut color, 25-30 minutes.
- 3. Sprinkle flour over onions and cook slowly, stirring for another 3-4 minutes.
- 4. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When blended, bring to a simmer, adding rest of stock, the brandy and Vermouth.
- 5. Cover loosely, and simmer very slowly for 1 1/2 hours, adding a little water if the liquid reduces too much.
- 6. Correct seasonings. May be served with some freshly grated Swiss and Parmesan cheese over top.
- 7. Soup may also be served with toasted french bread slice and cheeses. Ladle soup into individual heat proof ramekins. Top with toasted french bread slice, 1 slice Provolone, 1 slice Swiss cheese and grated fresh Parmesan cheese. Put under broiler until golden and bubbly. Bon Apetite!
More about "authentic french onion soup courtesy of julia child recipes"
JULIA CHILD'S FRENCH ONION SOUP - LAURA THE GASTRONAUT
From laurathegastronaut.com
JULIA CHILD'S FRENCH ONION SOUP RECIPE - YOUTUBE
From youtube.com
JULIA CHILD’S SOUP A L’OIGNON (FRENCH ONION SOUP)
From theladylovely.com
JULIA CHILD’S FRENCH ONION SOUP
From juliachildsrecipes.com
ALMOST JULIA CHILD'S FRENCH ONION SOUP - COOK SAVOR …
From cooksavorcelebrate.com
JULIA CHILD'S FRENCH ONION SOUP
From whatscookinitalianstylecuisine.com
JULIA CHILD'S FAMOUS FRENCH ONION SOUP | JAMIE & JULIA
From youtube.com
JULIA CHILD FRENCH ONION SOUP (SOUPE à L’OIGNON)
From wellbeingbarista.com
JULIA CHILD’S FRENCH ONION SOUP - THE MCCALLUM'S …
From themccallumsshamrockpatch.com
I TRIED JULIA CHILD'S FRENCH ONION SOUP RECIPE | THE …
From thekitchn.com
FRENCH ONION SOUP | THE FRENCH CHEF SEASON 1 | JULIA CHILD
From youtube.com
AUTHENTIC FRENCH ONION SOUP RECIPE COURTESY OF …
From premierculinaryware.com
CREAMY JULIA CHILD’S FRENCH ONION SOUP RECIPE
From thefoodxp.com
JULIA CHILD FRENCH ONION SOUP » RECIPEFAIRY.COM
From recipefairy.com
JULIA CHILD’S FRENCH ONION SOUP RECIPE - A COUPLE FOR …
From acouplefortheroad.com
JULIA CHILD'S AMAZING FRENCH ONION SOUP - A BITE FROM EVERY BOOK
From abitefromeverybook.com
HOME & FAMILY - HOW TO MAKE JULIA CHILD'S FRENCH …
From youtube.com
BREATHLESS WINES - RECIPES - JULIA CHILD'S AUTHENTIC FRENCH …
From breathlesswines.com
WE VISITED JULIA CHILD’S FAVOURITE COOKWARE STORE IN PARIS
From foodnetwork.ca
A CLEANER REMAKE OF JULIA CHILD'S CLASSIC FRENCH …
From cleancuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #soups-stews #european #dinner-party #romantic #taste-mood #4-hours-or-less
You'll also love