Julias Excellent French Onion Soup Recipes

AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD

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!

FRENCH ONION SOUP

Steps:

• Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
• Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning
• Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.

FRENCH ONION SOUP ~ THE WAY JULIA MADE IT, SORT OF...

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.

JULIA'S EXCELLENT FRENCH ONION SOUP

Steps:

• In a large skillet over medium high heat, fry the bacon for 15 minutes, or until crisp. Transfer bacon to paper towels but leave the grease in the skillet.
• Reduce heat to medium, add the onions and saute in the bacon grease for about 15 minutes, or until translucent and tender. Stir in the wine and the thyme and simmer for 5 more minutes. Add the salt and ground black pepper.
• Preheat oven to broil.
• Then pour in the beef stock, bring to a boil, reduce heat to low and simmer for about 30 minutes. Crumble the bacon, reserve 4 tablespoons and add the rest to the soup.
• Place 1 tablespoon of sherry into each of 4 individual oven-safe bowls. Lay a slice of bread into each bowl, then ladle the soup into each bowl. Top with the cheese and sprinkle with the remaining bacon.
• Place in the oven and broil for about 3 to 5 minutes, or until the cheese is melted and bubbly. (Note: Be careful when removing the bowls as they will be hot.)