JULIA CHILD'S FRENCH ONION SOUP
Steps:
- Place a heavy-bottom stockpot or dutch oven on a stove over medium-low heat. Add cooking oil and butter. Saute onions until evenly coated with oil and butter.
- Cover the pot and let it sit until onions are soft and translucent, about 20 minutes. For caramelized onions, turn the heat to medium or medium-high. Stir in sugar and salt and cook uncovered, stirring often until onions are browned and reduced.
- Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until the flour and butter form a thick paste. If paste not achieved, add more butter.
- Mix in 1 cup of warm beef stock. Scrape the bottom of the pan to prevent scorching. Stir in the remaining stock and wine. Let the soup simmer for 30 minutes.
- For the croutons or toasted bread, preheat your oven to 325 degrees F. Drizzle bread with olive oil and place on a baking sheet. Bake the bread for 15 minutes at 325 degrees F. Flip the slices over and bake for another 15 minutes.
- Once the soup has simmered, preheat your oven to 350 degrees F.
- Salt and pepper to taste.
- Pour the soup into a casserole dish. Stir in cognac, the 1/2 raw onion (grated), and a few ounces of Swiss cheese.
- Top the soup with toasted bread in a single layer. Top the bread with the remaining Swiss and Parmesan cheese. Be sure all the edges of bread are covered to avoid burning. Drizzle with oil or melted butter.
- Bake the casserole at 350 degrees F for 30 minutes. Turn on the broiler and brown the cheeses.
- Let the soup cool for a few minutes before serving. Enjoy!
Nutrition Facts :
AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD
There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". It takes a little longer, but the time is very well spent. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins. Don't be put off by the long list of ingredients. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. The result is an out-of-this-world onion soup with an amazing depth of flavor. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. Try it and love it! Enjoy!
Provided by Anita de la Costa
Categories European
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place heavy bottom stock pot or dutch over over medium-low heat.
- Add 1 Tbs cooking oil, 2Tbs butter to pot.
- Add sliced onions and stir until they are evenly coated with the oil.
- Cover and cook for about 20 minutes until they are very tender and translucent.
- To brown or caramelize the onions turn heat under pot to medium or medium high heat.
- Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
- Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
- Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
- Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
- Add the rest of the stock, wine to the soup.
- Simmer for 30 minutes.
- To make the "croutes" (toasted bread), heat oven to 325 degrees F.
- Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
- Cook the croutes for 15 minutes in oven on each side (30 minutes total).
- Check the soup for seasoning and add salt and pepper if needed.
- Transfer to a casserole dish.
- At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
- Add a few ounces of the swiss cheese directly into the soup and stir.
- Place the toasted bread in a single layer on top of the soup.
- Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
- Drizzle with a little oil or melted butter.
- Place in a 350 degree oven for about 30 minutes.
- Turn on broiler and brown cheese well.
- Let cool for a few minutes.
- Bon Apetit!
JULIA'S EXCELLENT FRENCH ONION SOUP
This is the best French onion soup you'll ever taste! I've added bacon and use Gruyere cheese for a unique boost of flavor. This one's a meal in itself.
Provided by Julia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- In a large skillet over medium high heat, fry the bacon for 15 minutes, or until crisp. Transfer bacon to paper towels but leave the grease in the skillet.
- Reduce heat to medium, add the onions and saute in the bacon grease for about 15 minutes, or until translucent and tender. Stir in the wine and the thyme and simmer for 5 more minutes. Add the salt and ground black pepper.
- Preheat oven to broil.
- Then pour in the beef stock, bring to a boil, reduce heat to low and simmer for about 30 minutes. Crumble the bacon, reserve 4 tablespoons and add the rest to the soup.
- Place 1 tablespoon of sherry into each of 4 individual oven-safe bowls. Lay a slice of bread into each bowl, then ladle the soup into each bowl. Top with the cheese and sprinkle with the remaining bacon.
- Place in the oven and broil for about 3 to 5 minutes, or until the cheese is melted and bubbly. (Note: Be careful when removing the bowls as they will be hot.)
Nutrition Facts : Calories 716.8 calories, Carbohydrate 57.7 g, Cholesterol 69.8 mg, Fat 37.7 g, Fiber 8 g, Protein 30.1 g, SaturatedFat 14.8 g, Sodium 2755.5 mg, Sugar 21.4 g
JULIA'S EXCELLENT FRENCH ONION SOUP
This is the best French onion soup you'll ever taste! I've added bacon and use Gruyere cheese for a unique boost of flavor. This one's a meal in itself.
Provided by Julia
Categories French Onion Soup
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- In a large skillet over medium high heat, fry the bacon for 15 minutes, or until crisp. Transfer bacon to paper towels but leave the grease in the skillet.
- Reduce heat to medium, add the onions and saute in the bacon grease for about 15 minutes, or until translucent and tender. Stir in the wine and the thyme and simmer for 5 more minutes. Add the salt and ground black pepper.
- Preheat oven to broil.
- Then pour in the beef stock, bring to a boil, reduce heat to low and simmer for about 30 minutes. Crumble the bacon, reserve 4 tablespoons and add the rest to the soup.
- Place 1 tablespoon of sherry into each of 4 individual oven-safe bowls. Lay a slice of bread into each bowl, then ladle the soup into each bowl. Top with the cheese and sprinkle with the remaining bacon.
- Place in the oven and broil for about 3 to 5 minutes, or until the cheese is melted and bubbly. (Note: Be careful when removing the bowls as they will be hot.)
Nutrition Facts : Calories 716.8 calories, Carbohydrate 57.7 g, Cholesterol 69.8 mg, Fat 37.7 g, Fiber 8 g, Protein 30.1 g, SaturatedFat 14.8 g, Sodium 2755.5 mg, Sugar 21.4 g
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