Soupe A L'Oignon by Julia Child

Onion Soup is one of those comfort foods that I tend to start ordering when fall starts creeping up. I wanted to make this beautifully rich, yet light bowl of goodness at home and turned to the Queen of French Cooking, Julia Child. I can just see Julia screaming with delight as she cracked through that first layer of warm, bubbling cheese to reveal the dark rich broth that steamed underneath. When you visit Paris, this soup is on every menu and whether you are in a posh cafe or a run-down bistro it will always be delicious. Julia's recipe was amazing and took me right back to Paris, my favorite place on the planet, and got me thinking that this soup must have comforted her as well. Below is her exact recipe which is worth following to a T. It does take some time, but the results are fantastic. Don't forget to eat the cheese that crisps up on the side of your bowl. It's the best part! 

Soupe A L'Oignon
Mastering the Art of French Cooking by Julia Child, 1961
for 6 to 8 servings, cooking time about 3 hours

1 1/2 lbs. or about 5 cups of thinly sliced yellow onions
3 tablespoons butter
1 tablespoon oil
a heavy bottomed, 4 quart covered saucepan
1 tsp salt
1/4 tsp sugar (helps the onions to brown)
3 tablespoons flour
2 quarts boiling brown stock, I used beef
1/2 cup dry white wine or dry white vermouth
salt and pepper to taste

Cook the onion slowly on low with the butter and oil in the covered saucepan for 15 minutes. Uncover, raise the heat to moderate, and stir in the salt and sugar. Cook for 30 to 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 stock. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.  Set aside uncovered until read to serve, then reheat to a simmer. 

12 to 16 slices of French bread cut 3/4 to 1 inch thick
olive oil
A cut clove of garlic

Place bread in one layer in a roasting pan and bake in a preheated 325 degree oven for about half an hour, until it is thoroughly dried out and lightly browned. Halfway through the baking, each side may be basted with a teaspoon of olive oil; and after baking, each piece may be rubbed with cut garlic. 

A fireproof tureen or casserole or individual onion soup pots
2 oz Swiss Cheese cit into very thin slivers
1 tablespoon grated raw onion
1 1/2 cups grated Swiss cheese
1 tablespoon olive oil

Preheat oven 325 degrees. Bring soup to a boil and pour into the tureen or soup pots. Stir in the slivered cheese and grated onion. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Sprinkle with the oil. Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. Serve immediately. 


1 comment:

Julie said...

Ok... so it IS acceptable for me to give you some of my Fav Paula Deen REcipes?? Wasn't sure if that was kosher or not!! But If Julia can make the cut then damn it... so can Paula...

Her Mac and Cheese, Dijon and Lime Zest baked chicken and twice baked potatoes are to die for :) xoxo

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