The Best French Onion Soup
Julia Child's French onion soup, of course. There was a (relatively) cool breeze coming through the windows this morning and I couldn't get soup off the brain. So I embraced it. I've made at least ten versions of French onion soup in the past, but I still go back to Julia's. The key really is the slow caramelization of the onions. Right now the house smells divine and my husband is grinning ear-to-ear. Julia Child's French Onion Soup From Mastering the Art of French Cooking 1 1/2 lbs or about 5 cups of thinly sliced yellow onions 3 Tbs butter 1 Tbs oil 1 tsp salt 1/4 tsp sugar 3 Tbs flour 2 quarts brown/beef stock (boiling) 1/2 cup dry white wine or dry white vermouth 3 Tbs Cognac Rounds of hard-toasted french bread 1-2 cups grated swiss or parmesan cheese salt and pepper to taste Cook the onions slowly with the butter and the oil in a covered saucepan for 15 minutes. Uncover, raise the heat to moderate, and stir in the salt and sugar. Cook for 30 - 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 minutes. Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 20 to 40 minutes or more, skimming occasionally. Correct the seasoning. Just before serving, stir in the Cognac. Pour into soup tureen or soup cups over the rounds of bread. Pass the cheese separately. Note: I use smoked provolone and placed the bowls under a broiler for a few minutes to brown.