julia child’s french onion soup
This is my perfect antidote to the winter blues. This recipe is from The French Chef Cookbook and is the best French Onion Soup I’ve ever tasted. I added a little more wine and a little more sage, but otherwise the recipe is pure Julia.
3 tablespoons butter
1 tablespoon olive oil
1½ lbs.thinly sliced onions (6 cups)
2 teaspoons salt
½ teaspoon sugar
3 tablespoons all-purpose flour
2 (32 oz.) containers lower-sodium beef broth
1½ cups red wine
2 teaspoons dried sage
½ teaspoon pepper
shredded Gruyere cheese
Melt the butter and oil in a large heavy pot and toss the onions until coated with the butter mixture. Cover and cook over medium-low heat 15 to 20 minutes, stirring occasionally, until the onions are tender and translucent.
Uncover the pan, increase the heat to medium and sprinkle the onions with salt and sugar. Cook 15 to 20 minutes, stirring frequently, until the onions are deep golden brown. Sprinkle with flour and stir until coated; cook for 2 minutes, stirring constantly. Stir in the broth, wine, sage and pepper. Bring to a boil, reduce the heat to medium-low to maintain a nice simmer and cook 30 minutes. Taste and adjust seasonings if necessary.
Meanwhile, heat oven to 425°F. Brush the baguette slices lightly with olive oil and bake on a baking sheet for 6 minutes, turn and continue baking 2 to 3 minutes or until lightly browned. Reduce the oven temperature to 350°F.
Ladle the soup into ovenproof bowls and top with toasted croutons and Gruyere cheese. Bake at 350°F. 10 minutes or until the cheese is melted.
Serves 6 to 8