julia child's french onion soup

How To Make julia child's french onion soup

• 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!
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