There’s French Onion Soup. And then there’s Julia’s French Onion Soup. This is the best there is, just be sure to set aside 2 hours for this endeavor.
The recipe is from Mastering the Art of French Cooking – Vol 1.
No substitutions were made.
1 1/2 lbs or about 5 c of thinly sliced yellow onions
3 tblsp butter
1 tblsp oil
A heavy-bottomed, 4 qrt covered saucepan
Cook the onions slowly with the butter and oil in the covered saucepan for 15 min.
1 tsp salt
1/4 tsp sugar (helps the onions to brown)
Uncover, raise 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.
3 tblsp flour
Sprinkle in the flour and stir for 3 minutes.
2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boilinb water and 1 quart of stock or bouillon
– I used 2 quarts of Trader Joes beef stock
1/2 c dry white wine or dry white vermouth
salt and pepper to taste
Off heat, blend in the boiling liquid. 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 ready to serve. Then reheat to a simmer.
3 tblsp cognac – I skipped this
Rounds of hard-toasted French bread
1 to 2 c grated swiss or parmesan cheese
Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread, and pass the cheese separately.
Hard Toasted French Bread
12 to 16 slices of French Bread cut 1/4 to 1 inch thick
Place the bread in one layer in a roasting pan and pack in a preheated 325 degree oven for about half an hour, until it is thoroughly dried out and lightly browned.
Olive oil or beef drippings
Cut clove of garlic
Halfway through the baking, each side may be basted with a tsp of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic. – I brushed one side with olive oil and sprinkled with garlic powder, onion powder and pepper.