• Provence Tablecloth

JULIA CHILD - FRENCH ONION SOUP


DIRECTIONS

  • Place heavy bottom stock pot or dutch over over medium-low heat.

  • Add 1 Tbs cooking oil, 2Tbs butter to pot.

  • Add sliced onions and stir until they are evenly coated with the oil.

  • Cover and cook for about 20 minutes until they are very tender and translucent.

  • To brown or caramelize the onions turn heat under pot to medium or medium high heat.

  • Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.

  • Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.

  • Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).

  • Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.

  • Add the rest of the stock, wine to the soup.

  • Simmer for 30 minutes.

  • To make the "croutes" (toasted bread), heat oven to 325 degrees F.

  • Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.

  • Cook the croutes for 15 minutes in oven on each side (30 minutes total).

  • Check the soup for seasoning and add salt and pepper if needed.

  • Transfer to a casserole dish.

  • At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.

  • Add a few ounces of the swiss cheese directly into the soup and stir.

  • Place the toasted bread in a single layer on top of the soup.

  • Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.

  • Drizzle with a little oil or melted butter.

  • Place in a 350 degree oven for about 30 minutes.

  • Turn on broiler and brown cheese well.

  • Let cool for a few minutes.

  • Bon Apetit!

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