Almost Julia Child’s French Onion Soup
Classic French Onion Soup with onions, beef stock and cheese
- Yield: 4-8 1x
Ingredients
Scale
- 6 cups yellow onion – thinly sliced about 1/8″ (2 very large onions)
- 1 TBL vegetable oil
- 2 TBL unsalted butter
- 1 tsp salt plus more to taste
- 1/2 tsp granulated sugar
- 3 TBL flour
- 6 cups beef stock
- 1 cup white wine
- 1/2 tsp ground sage
- 1 bay leaf
- 1 TBL cognac
- Black pepper to taste
- 4 oz parmigiana cheese – grated
- 12 oz swiss cheese – grated
- 1 loaf french bread
- Olive oil
Instructions
- Place the onions, olive oil and butter over medium-low heat in a dutch oven or large pot. Toss to coat them evenly, cover and cook 20 minutes until soft and transparent
- Uncover, add salt and sugar and stir while cooking until browned and caramelized, about 25 minutes
- Stir in the flour and cook 2-3 minutes until it forms a paste (add more butter if necessary)
- Stir in 1 cup of beef stock and raise heat to medium, then add the remaining beef stock, wine, sage, and bay leaf
- Bring to a boil, then reduce to a simmer for 30 minutes
- Taste, adjust salt and pepper and hold on warm
- Preheat oven to 325
- Slice the bread into 1/2″ pieces, brush both sides with olive oil, place on a baking sheet and bake for 15 minutes on each side
- Ladle the soup into the crocks, cover the surface with bread, completely cover with a thick coating of cheese and drizzle a little olive oil over each crock
- Bake uncovered for 30 minutes at 325, remove and cool for a few minutes before serving
