Cooking is a journey. Just the other day, I found myself wandering through the delightful memories of my kitchen, reminiscing about the comforting aroma of simmering onions. That’s when I stumbled upon the graceful charm of Julia Child’s French Onion Soup.
For those unfamiliar, Julia Child, the culinary icon, has led many to discover the joys of French cuisine right in their own homes. Her French onion soup is a classic, drawing people together like the warmth of a cozy blanket on a winter night.
What is Julia Child’s French Onion Soup?
At its core, Julia Child’s French onion soup embodies simplicity transformed into poetry. Imagine a bowl brimming with deeply caramelized onions, each slice a testament to patience. The golden-brown hue signals the sweet richness found in the depths of a perfectly simmered broth. This dish is not just soup; it is an experience.
Traditionally garnished with crusty French bread and crowned with melted cheese, it marries textures and flavors in a way that few dishes can.
The drama unfolds with the humble onion. Julia taught us that every great recipe begins with fundamentals. The beauty lies in the details — caramelizing those onions to perfection, allowing their natural sweetness to emerge amidst the gentle, soporific heat. This soup isn’t just slung together; it is crafted, cherished, and savored.
Why You’ll Love This Julia Child’s French Onion Soup
You may wonder, “Why should I dedicate my time to making this soup?” Trust me; the answer is simple. Once you try Julia Child’s French onion soup, you’ll soon understand why it has become an enduring favorite.
First, the flavor is unparalleled. There’s something magical about the way the savory broth mingles with hints of wine and the mellow sweetness of caramelized onions. Furthermore, it’s versatile enough to serve as a hearty starter or a main dish on its own.
Secondly, the process of making it becomes an adventure. You slice, sauté, and simmer, creating moments in the kitchen that are both meditative and rewarding. The rich aroma that envelops your kitchen? Pure bliss. And don’t get me started on that moment you pull out the cheese-laden, bubbling perfection from the oven. It’s sheer happiness, right there.
With this soup, every bite tells a story. You might even feel a sprinkle of nostalgia as you embrace this dish. Who doesn’t love a recipe that brings people around the table with cheerful laughter?
The Ingredients
Before we embark on this cooking journey, let’s gather our ingredients. Simplicity is key here, but each item plays a crucial role in achieving that iconic French onion soup flavor.
- 6 cups beef stock (preferably homemade for that deep flavor)
- 1/2 cup dry white wine or dry white vermouth
- 5 to 6 cups thinly sliced yellow onions (approximately 1 1/2 to 2 lbs)
- 1/2 raw yellow onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon cooking oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon sugar (to aid caramelization)
- 1 teaspoon sea salt
- Salt and freshly ground black pepper, to taste
- 2 to 3 tablespoons cognac
- 8 slices of French bread (about 1 inch thick)
- 4 tablespoons olive oil (for drizzling on the bread)
- 12 ounces grated Swiss cheese
- 4 ounces grated Parmesan cheese
- 1/2 teaspoon dried thyme (optional, for added herbaceous flavor)
- 1 tablespoon balsamic vinegar (optional, for a touch of sweetness)
Step-by-Step Instructions
Now that we have our ingredients, let’s get cooking!
Step 1: Prepare the Onions
Start by peeling your onions. I always feel a little dramatic chopping onions. It’s like I’m preparing for a culinary battle! Slice the onions thinly. Aim for about 1/8 inch thick. The uniformity helps with even cooking. Toss them into a large pot and add that chopped raw onion. This mix intensifies the sweetness when cooked.
Step 2: Sauté with Care
In a large pot or Dutch oven, heat the oil and butter over medium heat. You want them to melt together, bubbling slightly. Add your sliced onions and give them a gentle stir. Sprinkle in the sugar and salt. The sugar will help with caramelization, while the salt draws out moisture.
Step 3: Caramelize the Onions
Now here comes the waiting game. Cook the onions, stirring occasionally, for about 30 to 40 minutes. This is where patience pays off. You want them to turn a lovely golden-brown, rich color. Lower the heat if they start to get too dark too soon.
Step 4: Add Flour
Once the onions are perfectly caramelized, sprinkle the flour over the top. Stir well to combine. This will thicken your broth later. Cook for another 2 to 3 minutes. You want the raw flour taste to disappear.
Step 5: Deglaze with Wine
Pour in the white wine, scraping the bottom of the pot to release any browned bits. These bits are flavor bombs! Bring to a boil and let it simmer until most of the wine evaporates. This will take about 5 minutes.
Step 6: Add Broth
Next, slowly pour in the beef stock. Stir it all together, bringing it back to a gentle boil. Reduce the heat to low, and let it simmer for about 15 minutes. Taste and adjust seasoning with pepper and salt as necessary.
Step 7: Embrace Cognac
Stir in the cognac. Oh, the depth added here is worth every ounce. Simmer for another five minutes. Optional balsamic vinegar could also be added here for a slight sweetness.
Step 8: Prepare the Bread
While your soup is simmering, get the bread ready. Preheat your broiler. Place the bread slices on a baking sheet, drizzle with olive oil, and toast until golden on both sides. Flip them midway for an even toast.
Step 9: Assemble
Ladle the hot soup into oven-safe bowls. Top generously with toasted bread and sprinkle a mix of Swiss and Parmesan cheeses over each bowl.
Step 10: Broil Until Bubbly
Place the bowls on a baking sheet so they’re easier to handle. Broil them in the oven for about 3 to 5 minutes until the cheese melts and is bubbly. Keep a close eye on them, though—they can go from perfect to burnt in a flash!
Tips & Tricks
As with any favorite recipe, there are a few tricks up your sleeve. Here are some handy tips to ensure your French onion soup peaks in flavor:
- Use Quality Stock: Homemade beef stock makes a significant difference. If using store-bought, choose a high-quality option for authentic flavor.
- Patience is Key: Don’t rush the caramelization process. High heat can burn the sugars and ruin that deep flavor.
- Experiment with Cheeses: While Swiss cheese is traditional, feel free to mix in Gruyère or even a hint of sharp cheddar for an added kick.
- Herbs for Flavor: Thyme works beautifully here. Fresh or dried can enhance that comforting depth of flavor.
- Toast Ahead: You can toast your bread ahead of time, but keep the soup warm until serving to maintain texture.
Nutrition Information
Let’s briefly look at the nutrition aspect. A serving of Julia Child’s classic French onion soup contains approximately:
- Calories: 460
- Protein: 18g
- Fat: 23g
- Carbohydrates: 37g
- Fiber: 2g
- Sugars: 7g
This delicious bowl offers a delightful balance of flavors in a hearty, satisfying dish.
Can I Store Julia Child’s French Onion Soup?
Absolutely! This soup stores well. You can keep it in the refrigerator for about 3 to 4 days. Just let it cool completely before transferring it to an airtight container. Reheat on the stovetop gently before serving, adding a little water or extra beef stock if necessary.
For longer storage, you can freeze the soup. However, remember to omit the bread and cheese if you’re planning on freezing it. Those elements are best added fresh right before serving.
What Can I Serve with Julia Child’s French Onion Soup?
French onion soup can star on its own, yet it’s wonderful to complement it with some sides. Here are some ideas:
- Simple Green Salad: A light salad can cut through the richness of the soup.
- Garlic Bread: Because you can never have enough bread, right?
- Grilled Cheese Sandwich: The classic pairing of soup and sandwich makes the meal even more comforting.
- Charcuterie Board: Perfect for a gathering. A board with cheeses, meats, and olives provides a fun, shareable option.
- Roasted Vegetables: A side of seasonal veggies brightens up the meal.
Variations
French onion soup is flexible. Here are five variations to consider for your next batch:
- French Onion Soup with Mushrooms: Adding sautéed mushrooms enhances that earthy flavor profile. Simply toss in about 1-2 cups of sliced mushrooms when you start caramelizing the onions.
- Vegetarian Version: Swap the beef stock for vegetable stock to make a lighter, plant-based version. Add more herbs to enrich that flavor!
- French Onion Soup with Cheese Crust: Instead of toasting bread, consider a cheesy soufflé topping. Whip some egg whites and fold in cheese for a decadent and rich twist.
- Spicy French Onion Soup: Introduce a pinch of red pepper flakes or a splash of hot sauce to give it a fiery kick.
- Cognac-Free French Onion Soup: If you want to avoid alcohol, simply substitute cognac with additional beef stock or a splash of apple cider vinegar.
Conclusion
Embracing Julia Child’s French onion soup in your kitchen is like letting an old friend drop by for a visit. It’s warm, inviting, and filled with stories. As you follow the steps, you not only create a dish but also forge memories in the process. This recipe encourages conversation, sparks laughter, and invites everyone to gather around the table.
So grab your ingredients, don your apron, and dive into this culinary adventure. It’s more than just soup; it’s a flavorsome journey that brings comfort and joy in every bowl. Happy cooking!
You’ll also like the following recipes!
- Campbell’s French Onion Soup Copycat Recipe
- How to Make Vegetarian Onion Soup
- Best Benihana Onion Soup Recipe
Julia Child’s French Onion Soup Recipe – Gourmet And Food
Description
Cooking is a journey. Just the other day, I found myself wandering through the delightful memories of my kitchen, reminiscing about the comforting aroma of simmering onions. That’s when I stumbled upon the graceful charm of Julia Child’s French Onion Soup.
For those unfamiliar, Julia Child, the culinary icon, has led many to discover the joys of French cuisine right in their own homes. Her French onion soup is a classic, drawing people together like the warmth of a cozy blanket on a winter night.
Ingredients
Instructions
Step 1: Prepare the Onions
-
Start by peeling your onions. I always feel a little dramatic chopping onions. It’s like I’m preparing for a culinary battle! Slice the onions thinly. Aim for about 1/8 inch thick. The uniformity helps with even cooking. Toss them into a large pot and add that chopped raw onion. This mix intensifies the sweetness when cooked.
Step 2: Sauté with Care
-
In a large pot or Dutch oven, heat the oil and butter over medium heat. You want them to melt together, bubbling slightly. Add your sliced onions and give them a gentle stir. Sprinkle in the sugar and salt. The sugar will help with caramelization, while the salt draws out moisture.
Step 3: Caramelize the Onions
-
Now here comes the waiting game. Cook the onions, stirring occasionally, for about 30 to 40 minutes. This is where patience pays off. You want them to turn a lovely golden-brown, rich color. Lower the heat if they start to get too dark too soon.
Step 4: Add Flour
-
Once the onions are perfectly caramelized, sprinkle the flour over the top. Stir well to combine. This will thicken your broth later. Cook for another 2 to 3 minutes. You want the raw flour taste to disappear.
Step 5: Deglaze with Wine
-
Pour in the white wine, scraping the bottom of the pot to release any browned bits. These bits are flavor bombs! Bring to a boil and let it simmer until most of the wine evaporates. This will take about 5 minutes.
Step 6: Add Broth
-
Next, slowly pour in the beef stock. Stir it all together, bringing it back to a gentle boil. Reduce the heat to low, and let it simmer for about 15 minutes. Taste and adjust seasoning with pepper and salt as necessary.
Step 7: Embrace Cognac
-
Stir in the cognac. Oh, the depth added here is worth every ounce. Simmer for another five minutes. Optional balsamic vinegar could also be added here for a slight sweetness.
Step 8: Prepare the Bread
-
While your soup is simmering, get the bread ready. Preheat your broiler. Place the bread slices on a baking sheet, drizzle with olive oil, and toast until golden on both sides. Flip them midway for an even toast.
Step 9: Assemble
-
Ladle the hot soup into oven-safe bowls. Top generously with toasted bread and sprinkle a mix of Swiss and Parmesan cheeses over each bowl.
Step 10: Broil Until Bubbly
-
Place the bowls on a baking sheet so they’re easier to handle. Broil them in the oven for about 3 to 5 minutes until the cheese melts and is bubbly. Keep a close eye on them, though—they can go from perfect to burnt in a flash!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 460kcal
- % Daily Value *
- Total Fat 23g36%
- Total Carbohydrate 37g13%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Quality Stock: Homemade beef stock makes a significant difference. If using store-bought, choose a high-quality option for authentic flavor.
- Patience is Key: Don’t rush the caramelization process. High heat can burn the sugars and ruin that deep flavor.
- Experiment with Cheeses: While Swiss cheese is traditional, feel free to mix in Gruyère or even a hint of sharp cheddar for an added kick.
- Herbs for Flavor: Thyme works beautifully here. Fresh or dried can enhance that comforting depth of flavor.
- Toast Ahead: You can toast your bread ahead of time, but keep the soup warm until serving to maintain texture.
