Friday, October 7, 2011

Julia Child's French Onion Soup

Can you tell it was late at night when I took this photo? This was a cold, dark and rainy day dinner. Julia Child's French Onion Soup is perfection. So perfect, I had the leftovers for lunch 2 days in row. Rather than top it with toasts, I ladled into toasty bread bowls. Mmmmm...carb coma.

Soupe à L’oignon Gratinée – French Onion Soup
by Julia Child

6-8 servings


5 cups thinly sliced yellow onions

3 tablespoons butter

1 tablespoon oil

1 teaspoon salt

1/4 teaspoon sugar

3 tablespoons flour

2 quarts beef stock, boiling

1/2 cup dry white wine

salt and pepper to taste

3 tablespoons cognac

4-6 rounds of hard-toasted French bread

1-2 cups grated Swiss or Parmesan cheese


1) Cook the onions slowly in the butter and oil in a covered saucepan for 15 minutes. Uncover, raise heat to medium and stir in the salt and sugar. The sugar will help the onions to brown. Cook for 30-40 minutes, stirring frequently, until the onions have turned a deep golden brown.

2) Sprinkle in the flour and stir over heat for 3 minutes. Off heat, blend in the stock. Add the wine and season to taste. Simmer partially covered for another 30-40 minutes or more, skimming if needed. Correct seasonings.

3) Just before serving, stir in the cognac. Place rounds of bread in soup bowls or a tureen and pour soup on top. Sprinkle with grated cheese and brown under a hot broiler until golden and bubbly. Serve immediately.

What is your favorite rainy day dinner?

1 comment:

  1. This looks absolutely delicous.Rxactly how you would expect french onion soup;)