French Onion Soup

I’d never heard of French Onion Soup until the Queen of the Kitchen, Julia Child, prepared it in one of her cooking shows.  Of course, wanting to be like Julia, I had to try it and decided, I was in love. While I was making the soup, I had her video playing in the background and I was talking to myself in my very own Julia Child voice.  Yep, It was classic and a dilly of a fun time was had in my kitchen. Here is my version of French Onion Soup.

One of my favorite Julia quotes;

“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.”
― Julia Child

Print Recipe

French Onion Soup

Servings

Ingredients

• 3 TBLSP butter
• 1 TBLSP olive oil
• 7 - 8 cups sliced yellow onions about 2 lbs
• 1 tsp salt
• 1/2 tsp sugar
• 3 TBLSP flour
• 2 quarts beef stock I use 6 tsp Better than Bouillon in 2 quarts of water
• 1 cup white wine I use Riesling, anything you have on hand will suffice
• 2 bay leaves
• 1/2 tsp sage
• salt and pepper to taste
• 1 loaf french bread
• olive oil or melted butter to toast bread
• 1 cup provolone cheese shredded
• 1 cup muenster cheese shredded

Servings Ingredients 3 TBLSP butter 1 TBLSP olive oil 7 - 8 cups sliced yellow onions about 2 lbs 1 tsp salt 1/2 tsp sugar 3 TBLSP flour 2 quarts beef stock I use 6 tsp Better than Bouillon in 2 quarts of water 1 cup white wine I use Riesling, anything you have on hand will suffice 2 bay leaves 1/2 tsp sage salt and pepper to taste 1 loaf french bread olive oil or melted butter to toast bread 1 cup provolone cheese shredded 1 cup muenster cheese shredded

Instructions

1. In a saucepan, add the sliced onions, butter, and olive oil. Stir to coat the onion with oil and butter. Cover the pan and cook over moderate low heat for about 15 to 20 minutes, stirring occasionally until the onions are tender and translucent. Cover the pan, raise the heat to medium heat and stir in the salt and sugar. The sugar helps the onions caramelize. Cook for about 30 more minutes until onions are a deep golden brown.

   
2. Lower the heat to moderate heat. Stir in the flour, stir to combine and cook the flour for about two more minutes to brown the flour lightly.
3. Pour a cup of beef stock into the onions, stirring with a wisk to blend the flour and bouillon. Add the rest of the beef s tock, the wine, bay leafs and sage. Bring to a simmer. Simmer slowly for 30 to 40 minutes. Season to taste with salt and pepper.
4. While waiting for soup to simmer, cut the French bread into 1" thick slices. Butter each slice top and bottom and arrange on a cookie sheet. Place in middel of preheated 325 degree oven for 15 to 20 minutes until golden brown on each side. These are Croûtes. When done with this process, raise oven temp to 350.

   
5. Pour soup into and oven safe crock or bowl, place a closely packed layer of croûtes on top of soup. Spead a mixture of Provolone and Muenster shredded cheese on top of croûte, covering them completely. Set the bowls in the 350 oven and bake for 25 - 30 minutes or until cheese is melted and golden brown.