Julia Child's Classic Gourmet French Onion Soup
Immerse yourself in the rich, savory warmth of Julia Child's Classic Gourmet French Onion Soup. This timeless dish is the epitome of French cuisine, celebrated for its deep flavors and comforting aroma. While many variations exist, this authentic recipe showcases a meticulous approach to caramelizing onions, infusing the broth with dry white wine, and elevating the dish with optional add-ins like cognac and fresh herbs. The slow-cooked, sweetened onions blend harmoniously with high-quality beef stock, creating an exquisite depth of flavor. Top it all off with a generous layer of melted Swiss and Parmesan cheese resting on golden, toasted croutes for a truly indulgent finish. Even better, this flavorful soup can be prepared ahead of time, allowing the flavors to develop beautifully before serving. Perfect for gatherings, cozy nights in, or whenever you crave a comforting bowl of soup. Bon Appetite!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
yellow onions
5-6 cups (thinly sliced)
cooking oil
1 tablespoon
butter
2 tablespoons
sugar
1/2 teaspoon
salt
1 teaspoon
flour
3 tablespoons
beef stock
6 cups (preferably homemade)
dry white wine
1/2 cup
black pepper
to taste
Swiss cheese
12 ounces (grated)
Parmesan cheese
4 ounces (grated)
raw yellow onion
1/2
cognac
2-3 tablespoons
French bread
8 slices (about 1 inch thick)
olive oil
4 tablespoons (for drizzling)
Instructions
1
Begin by heating a heavy-bottomed stock pot or Dutch oven over medium-low heat.
2
Add the cooking oil and butter to the pot, allowing them to melt together.
3
Introduce the thinly sliced onions and stir gently to ensure they are evenly coated in the fat.
4
Cover the pot and cook the onions for about 20 minutes, stirring occasionally until they are very tender and translucent.
5
Once softened, increase the heat to medium or medium-high to start caramelizing the onions. Sprinkle with sugar and salt, then continue to cook uncovered, stirring frequently. This will yield beautifully browned and significantly reduced onions.
6
Once nicely caramelized, lower the heat back to medium-low and add the flour. Stir continuously for about 2-3 minutes, allowing the flour to brown slightly without burning. If it doesn’t form a thick paste, you can add more butter.
7
Gradually pour in 1 cup of warm beef stock, scraping the bottom of the pot to incorporate all the delicious browned bits.
8
Stir in the remaining beef stock and the dry white wine, bringing the mixture to a gentle simmer. Allow it to simmer for 30 minutes, allowing the flavors to meld beautifully.
9
Meanwhile, prepare the croutes: preheat your oven to 325°F (163°C). Drizzle olive oil on both sides of the French bread slices and arrange them on a baking sheet.
10
Bake the croutes for 15 minutes on each side, achieving a perfect golden-brown texture.
11
After 30 minutes of simmering, taste the soup and season with salt and pepper to your preference.
12
Transfer the soup to a casserole dish, then stir in the cognac and half of the raw yellow onion, finely grated.
13
Add a few ounces of Swiss cheese directly into the soup and give it a gentle stir to distribute.
14
Position the toasted bread in a single layer atop the soup, then sprinkle the remaining Swiss and Parmesan cheese generously over the croutes, ensuring the edges are covered to prevent burning.
15
Drizzle with a touch of olive oil or melted butter for extra flavor.
16
Place the entire dish in a preheated 350°F (177°C) oven for approximately 30 minutes until bubbling.
17
Finish by broiling for a few minutes until the cheese is beautifully browned and starting to crisp.
18
Allow to cool for several minutes before serving. Enjoy your delectable creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Julia Child's Classic Gourmet French Onion Soup?
It is a timeless French dish known for its deep savory flavors, meticulous onion caramelization, and a rich broth infused with dry white wine, topped with melted Swiss and Parmesan cheese on toasted croutes.
What type of onions are best for this recipe?
The recipe calls for 5 to 6 cups of thinly sliced yellow onions.
How long does it take to soften the onions initially?
The onions should be cooked covered for about 20 minutes over medium-low heat until they are very tender and translucent.
Why is sugar added to the onions?
Sugar is sprinkled on the onions during the caramelization phase to help them brown beautifully and develop a sweet, rich flavor.
What kind of pot should I use?
A heavy-bottomed stock pot or Dutch oven is recommended for even heat distribution.
What is the secret to a thick soup base?
Adding three tablespoons of flour after caramelizing the onions and stirring it for a few minutes creates a slight roux that thickens the broth.
What type of stock is recommended?
The recipe suggests using 6 cups of beef stock, preferably homemade for the best flavor.
Can I use red wine instead of white?
The classic recipe specifically calls for 1/2 cup of dry white wine to maintain the authentic flavor profile.
How long should the soup simmer?
After adding the stock and wine, allow the soup to simmer for 30 minutes to let the flavors meld.
How do you prepare the bread for the soup?
Prepare croutes by drizzling olive oil on French bread slices and baking them at 325°F for 15 minutes on each side.
At what temperature are the croutes baked?
The bread slices are toasted in a preheated oven at 325°F (163°C).
Why is raw onion added at the end?
A half of a finely grated raw yellow onion is stirred in at the end to add a fresh layer of flavor before the final bake.
What optional alcohol can be added to the soup?
The recipe suggests stirring in 2-3 tablespoons of cognac just before transferring the soup to a casserole dish.
What cheeses are used for the topping?
A combination of 12 ounces of Swiss cheese and 4 ounces of Parmesan cheese is used.
How do I prevent the bread edges from burning?
Ensure the cheese covers the edges of the toasted croutes completely before putting the dish in the oven.
What is the final baking temperature for the assembled dish?
The assembled soup and bread should be baked at 350°F (177°C) for approximately 30 minutes.
How do I get a crispy cheese top?
Finish the dish by broiling it for a few minutes until the cheese is beautifully browned and starting to crisp.
Can this soup be made in advance?
Yes, this flavorful soup can be prepared ahead of time, which actually allows the flavors to develop even further.
Is there a vegetarian option for this recipe?
While the original recipe uses beef stock, it is tagged as having a vegetarian option if you substitute the beef stock for a rich vegetable broth.
How many ingredients are in this recipe?
There are 15 ingredients listed in total, including seasonings and oils.
What size should the French bread slices be?
The French bread should be sliced into pieces about 1 inch thick.
How much butter is needed?
The recipe uses 2 tablespoons of butter combined with cooking oil for sautéing the onions.
What is the purpose of the olive oil drizzle at the end?
Drizzling a touch of olive oil or melted butter over the cheese before the final bake adds extra flavor and richness.
What should I do if the flour doesn't form a paste?
If the flour and onion mixture doesn't form a thick paste, you can add a little more butter.
How should the onions be sliced?
The onions should be thinly sliced for the best texture and even caramelization.
What is the total amount of cheese used?
The recipe calls for a total of 16 ounces of cheese (12 oz Swiss and 4 oz Parmesan).
How much salt is recommended?
The recipe uses 1 teaspoon of salt initially, but you should taste and adjust with more salt and pepper after simmering.
What are the main tags for this recipe?
Key tags include french cuisine, soup, onion soup, comfort food, and julia child.
Should I serve the soup immediately?
It is recommended to allow the soup to cool for several minutes after taking it out of the oven before serving.
What is the first step of the recipe?
The first step is to heat a heavy-bottomed stock pot or Dutch oven over medium-low heat and melt the oil and butter together.