julia child's french onion soup

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

The very best!

★★★★★ 1 Review

Ingredients For julia child's french onion soup

  • 3 Tbsp
  • 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
  • 1 c
    white vermouth
  • kosher salt to taste
  • 1/2 tsp

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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