Go Back
Julia Child's French Onion Soup Recipe
Print

Julia Child's French Onion Soup Recipe - Gourmet And Food

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.
Course Lunch
Cuisine French
Keyword julia child's french onion soup recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 460kcal
Cost $

Ingredients

  • 6 cups beef stock preferably homemade
  • 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
  • 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
  • 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

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!

Notes

  • 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.