Julia Child's French Onion Soup

Recipe Rating:
 1 Rating


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

The Cook

Marsha Gardner Recipe
Cooked to Perfection
Florala, AL (pop. 1,980)
Member Since Aug 2012
Marsha's notes for this recipe:
The very best!
Make it Your Way...

Personalize This


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.
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.
Sprinkle flour over onions and cook slowly, stirring for another 3-4 minutes.
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.
Cover loosely, and simmer very slowly for 1 1/2 hours, adding a little water if the liquid reduces too much.
Correct seasonings. May be served with some freshly grated Swiss and Parmesan cheese over top.
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



Showing OLDEST First
(Switch to Newest First)
user Teresa Hayden tahdah - Aug 23, 2012
How much salt & sugar?
user Marsha Gardner mrdick1950 - Aug 23, 2012
oops! I'll fix it. Salt to taste and 1/2 teaspoon sugar.
user Elizabeth Basara Lizbert - Aug 23, 2012
Can I leave the Vermouth out and still like it?
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.

Gift Membership