French Onion Soup ~ the way Julia made it, sort of...
User Reviews
4.9
French Onion Soup ~ the way Julia made it, sort of...
Description
French Onion Soup ~ the way Julia made it, sort of... starts by slowly cooking thinly sliced yellow onions in butter and olive oil until deeply golden and caramelized, enhanced with salt and a small amount of sugar. Flour is added to thicken the soup before combining with beef stock and dry white wine. After simmering for flavor melding, brandy or cognac is stirred in. The soup is ladled into ovenproof bowls, topped with cubed toasted rustic bread rather than slices for easier eating, and covered with grated gruyère cheese. Baking the assembled bowls melts and browns the cheese, creating a savory topping that contrasts with the rich, sweet onion broth beneath.
The flavor combines sweet caramelized onions with the richness of the beef stock and the nuttiness from the toasted cheese. The texture is both silky in the broth and crunchy on top from the toasted bread and melted cheese crust. This layered combination makes it an appealing starter or light meal in cooler weather.
A good quality gruyère cheese and freshly toasted bread cubes are key to the soup's success, lending optimum flavor and texture. Using yellow onions instead of sweet onions helps achieve the right caramelization without excess moisture.
Ingredients
- 3 Tbsp butter
- 1 Tbsp olive oil
- 5 cups onion thinly sliced, do not use sweet onions, yellow
- 1 tsp kosher salt (added to the onions in the pot)
- ¼ tsp sugar (added to the onions in the pot)
- 3 Tbsp flour
- 2 quarts beef stock (or water with beef Better Than Bouillon)
- 4 oz white wine dry
- ½ tsp kosher salt (to taste)
- ⅛ tsp black pepper to taste
- 1 Tbsp cognac (or brandy- optional, Julia's recipe has 3 Tbsp, but I prefer less)
- French bread (Italian or rustic bread, cut into bite sized cubes, toasted or croutons)
- 1 ½ cups gruyere cheese grated - if you can't find it, use Swiss cheese or even better, Jarlsberg, Swiss type
Instructions
- In a large, heavy-bottomed Dutch oven, add the butter and oil, then the sliced onions. Cook slowly, with the lid on, for about 15 minutes. Stir occasionally.
- Remove the lid, turn the heat up to medium, add the salt and sugar, and stir often for about 40 minutes (mine took 45 min), until the onions are a deep golden brown.
- Add the flour and continue to cook and stir for another 3 or 4 minutes. Remove from heat and add the stock/water/bouillon and wine.
- Add salt and pepper to taste and return to the cooktop, and simmer for an additional 30 to 40 minutes. Just before the soup is ready, preheat the oven to 350℉/ 175℃.
- When the soup is ready, add the brandy/Cognac, if using and check for seasoning; ladle it into ovenproof bowls, and GENIUS SERVING TIP - top with the cubes of toasted bread - not an entire slice. It's so much easier to eat this way!
- Sprinkle the cheese on top of the toast, as desired.
- Repeat to make 6 bowls, then place them on a tray and put into the center of the oven for about 15 minutes.
- Reset the oven to broil (grill) and move the tray of bowls closer to the top to get a nice golden color on the cheese, which should be watched carefully as it can burn quickly.
- Serve immediately.
Notes
- Use yellow onions rather than sweet onions to ensure proper caramelization and flavor depth.
- Toast rustic or Italian bread cubes for a bite-sized topping that is easier to eat compared to whole slices.
- Choose authentic Swiss gruyère cheese when possible; Swiss or Jarlsberg can be suitable substitutes if needed.
- Adjust the amount of brandy or cognac to personal taste; less can be used without losing flavor balance.
- Serve the soup immediately after baking to enjoy hot melted cheese with crisp bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 482kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 1814mg | 76% |
| Potassium | 887mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 421mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
