Marsha Gardner Recipe

Julia Child's French Onion Soup

By Marsha Gardner mrdick1950


Recipe Rating:

Marsha's Story

The very best!

Ingredients

3 Tbsp
butter
1 Tbsp
olive oil, extra virgin
8 c
thinly sliced onions
2 Tbsp
all purpose flour
2 1/2 c
beef stock, hot
4-5 Tbsp
brandy
1 c
white vermouth
kosher salt to taste
1/2 tsp
sugar

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Other Soups


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4 Comments

user
Marsha Gardner mrdick1950
Aug 23, 2012
Probably, but something about the wine gives the soup a real depth of flavor. In other dishes they suggest that you substitute apple juice, but I don't think that will work here. Let me know if you make it without the vermouth and how it turns out.
user
Elizabeth Basara Lizbert
Aug 23, 2012
Can I leave the Vermouth out and still like it?
user
Marsha Gardner mrdick1950
Aug 23, 2012
oops! I'll fix it. Salt to taste and 1/2 teaspoon sugar.
user
Teresa Hayden tahdah
Aug 23, 2012
How much salt & sugar?