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Recipe: Julia Child's French onion soup
Want to cook like Julia Child? Try your hand at her classic recipe.
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Published: August 4, 2009
Ingredients
2 tablespoons butter
1/4 cup olive oil
3 lbs onions, halved and sliced thin
2 cloves garlic, minced very fine
1 teaspoon granulated sugar
2 cups dry white wine
6 cups beef stock or chicken stock (the beef will make a darker, more robust soup)
salt and freshly ground black pepper
6 ovenproof soup bowls
12 toasted slices of French baguettes, 1/2-inch thick
2 cups Swiss cheese, grated
3 teaspoons Parmesan cheese, grated
Directions
In a large saucepan over medium heat melt the butter and oil together.
Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much -- you want them to brown), for 7 minutes.
Add the white wine, raise temperature to medium high, and bring to a boil.
Lower temperature back down to medium and cook for 5 minutes. Add the stock, raise temperature to medium high and bring to a simmer. Lower temperature to low and simmer uncovered for 90 minutes.
At this point you can freeze the soup for reheating later (after thawing).
To serve at this point:
First, preheat your broiler. Ladle the soup into the oven-proof soup bowls (6 of them).
Place two slices of toasted baguette onto the top of each soup bowl. Sprinkle each serving with 1/3 cup of Swiss cheese, then 1/2 teaspoon of Parmesan cheese.
Place soup bowls onto a baking sheet and place in oven under preheated broiler.
Broil until the cheese melts (watch them carefully -- depending on your broiler and how far the rack is from the heat, it can take anywhere to 45 to 90 seconds or so).
Serve immediately.
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