The French onion soup Julia Child made is a classic recipe, but I made one tiny change which I think makes the eating and enjoying of the soup much easier. Sorry, Julia!
I recently went to Santa Barbara and had lunch with my mother and daughter at a lovely little French restaurant on State Street.
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I ordered the French onion soup, which I haven’t had or made in a long time, and it made me think how deplorable that was. I adore French onion soup and everything about it: the beefy broth, the glorious caramelized onions, and of course, the incredibly tasty, melty Gruyere cheese on the crispy, crusty, soup-soaked bread! What’s not to love?
So as I often do, when I came home, it went on the “to-make” list. And I made it. And it was awesome.
As the title suggests, the French onion soup Julia Child made isn’t a recipe I followed to the letter. Although Julia claims if you don’t use homemade beef stock, you may as well buy onion soup, I say you’re still better off making the soup at home. Just use whatever stock you have on hand, as long as it’s good quality.
Homemade soup is never a bad idea.
My issue with French Onion soup
I don’t like fighting with full-sized pieces of French bread covered in cheese, floating in my soup. So I suggest bite-sized toasted pieces of bread instead–they are much more manageable. Boy, who am I disagreeing on two points of one of Julia Child’s recipes? I’m feeling quite confident today!
This is not a five minute soup, so just be prepared to caramelize some onions for a good 45 minutes or so. The rest of the soup making process is easy, and the result is truly worth the time and effort.
French Onion Soup Julia Child Style (Almost Like Julia’s)
adapted from Mastering the Art of French Cooking by Julia Child
serves 6-8
Ingredients
- 1 1/2 lbs or about 5 cups of thinly sliced yellow onions (do not use sweet)
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp Kosher salt
- 1/4 tsp sugar
- 3 tbsp flour
- 2 quarts (64 oz) beef stock (or water with beef bouillon)
- 1/2 cup (4 oz) dry white wine or dry vermouth
- Kosher salt and pepper to taste
- 1 tbsp cognac or brandy (optional, Julia’s recipe has 3 tbsp, but I prefer less)
- French, Italian or rustic loaf bread, cut into bite sized croutons, toasted
- 1 to 2 cups of grated, real Swiss Cheese (Julia used Swiss or Parmesan) I used Gruyere
Special equipment: oven safe bowls (I found some at Home Goods which were made in Italy, however, these are the only bowls I found on Amazon that weren’t made in China)
Caramelize the onions
In a large, heavy bottomed pot (☚ this is the one I have), 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), until the onions are a deep golden brown.
Finish making the soup
Next, 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/vermouth.
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 degrees F.
Prepare the soup to be served
When the soup is ready, add the brandy/cognac, if using and check for seasoning; ladle it into ovenproof bowls, and top with the cubes of toasted bread.
Now, don’t go and ruin this lovely French Onion soup by using cheap cheese! Use the best, real Gruyere from Switzerland, please. Julia and I agree on this one!
Sprinkle the cheese on top of the toast, as desired. I like everything in moderation (the cheese on the bowl in the photo above, from the restaurant in Santa Barbara was a bit too much for me) so this might be a wimpy amount of cheese for you; if so, add more.
Repeat to make about 6 bowls, then place them on a tray and put into the center of the oven for about 15 minutes.
Melt the cheese on the soup
Finally, 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.
As I said, French Onion Soup Julia Child style, is well worth the effort!
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The recipe for French Onion Soup Julia Child style can be printed here~
French Onion Soup ~ the way Julia made it, sort of...
Julia Child's recipe for French Onion Soup with a couple of itty-bitty change from me :)
Ingredients
- 2 quarts (64 oz) beef stock (or water with beef bouillon)
- 1 1/2 lbs or about 5 cups of thinly sliced yellow onions (do not use sweet)
- 1 tbsp olive oil
- 1 tsp Kosher salt
- 1/4 tsp sugar
- 3 tbsp flour
- 3 tbsp butter
- 1/2 cup (4 oz) dry white wine or dry vermouth
- Kosher salt and pepper to taste
- 1 tbsp cognac or brandy (optional, Julia's recipe has 3 tbsp, but I prefer less)
- French, Italian or rustic loaf bread, cut into bite sized croutons, toasted
- 1 to 2 cups of grated, real Swiss Cheese (Julia used Swiss or Parmesan) I used Gruyere
Instructions
- In a large, heavy bottomed pot (☚ this is the one I have), 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), 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/vermouth.
- 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 degrees F.
- When the soup is ready, add the brandy/cognac, if using and check for seasoning; ladle it into ovenproof bowls, and top with the cubes of toasted bread.
- Now, don't go and ruin the soup by using cheap cheese! Use the best, real Gruyere from Switzerland, please.
- Sprinkle the cheese on top of the toast, as desired. I like everything in moderation (the cheese on the bowl in the photo above, from the restaurant in Santa Barbara was a bit too much for me) so this might be a wimpy amount of cheese for you; if so, add more.
- Repeat to make about 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.
Nutrition Information:
Yield:
6Serving Size:
1 bowlAmount Per Serving:Calories: 435 Total Fat: 22g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 25g Fiber: 0g Sugar: 0g Protein: 21g
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French Onion Soup Julia Child
Can this be made the day before, then be put in bowls and finished? I would think it would be more flavorful.
Yes! In fact, I did this for my husband before I left 3 days ago! Enjoy!
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I too love FRENCH ONION SOUP. But it is hard to find outside of Paris. I assumed Julia would have the best recipe and would like to “try” hers once. I am an “advanced” Senior Male and have my limitations and got stopped at her “WHITE STOCK”.
I was able to follow her rather well until I hit her “WHITE STOCK”. Could you enlighten us on a good commercial substitute for it?
Hi Patrick, to be honest, I’ve never heard of “white stock”. White sauce, yes, but not white stock. I even googled it and found nothing. That said, this recipe is Julia Child’s recipe and there’s no white stock needed. I think you’ll be very happy with the results. :)
In Mastering the Art of French Cooking V1, she actually goes over several white stocks in the sauce section (namely a veal and chicken option). A lot of the difference is in preparing the stock components where the brown stocks typically brown the meat and veg before going into the water where as the white stocks omit this step.
I should really be making more of her recipes, but I focus so much on British and Italian cuisine. Too many recipes and too little time! Ugh!
oh my gosh! love this recipe. i just make it but changed it to 32 oz chicken broth, 32 oz beef stock, w barefoot pinot grigio. the gruyere cheese really adds to it. nothing but compliments.
You can’t go wrong when it’s a solid recipe, Anna! Glad you and your diners enjoy it! Thanks so much!
Is there any substitutions for the alcohol? I do not drink alcohol and I have many friends that are recovering.
Thank you! It looks delicious
Just omit it, Cheryl. It is truly not an integral part of this recipe (in my opinion); it will still be just as delicious!
Thank you so much. I am going shopping now. :)
[…] French Onion Soup […]
French onion soup is one of my all-time favorites! Since it’s super cold here this may be on the list for this week. You can’t go wrong with a good French onion soup. Oh the cheese!
Ooh I missed this comment, but totally agree! French Onion Soup is a winner anytime, but especially when it’s cold!
Fantastic i love soup but i am vegetarian. I miss yummy soup.
There are many soups you can make vegetarian, but I will admit that beef and chicken broth/stock do add a lot of flavor. One that doesn’t need it is lentil soup, have you tried that one, Mahesh?
I can’t wait to try this soup! I made another French Onion Soup recipe the other day that called for Balsamic Vinegar and it was awful. That was all you could taste. Excited to try your recipe.
Actually, it’s Julia Child’s recipe, Susie, so you can’t go wrong!! I agree, I love vinegar, but not in my French Onion soup!!!
I adore french onion soup, but have never made it at home. On my “to do” list for sure. YUM!
Yes, do give it a try!!
Going to give this one a try this weekend. Love French Onion soup.
You can’t go wrong with Julia, Rob! Everyone has success with this recipe, so enjoy! CC
It was great, I just added some more onions. We love onions. Thanks again.
Love to hear it! Thank you, Kathy!!
I just wanted you to know that I made this delicious soup yesterday and my husband said it was the best french onion soup he’s ever had! He is very picky about his onion soup as well ;) Thank you for this recipe! Think I will try to add the 3 tbsp of cognac next time instead of one and see if it makes any difference.
That’s great, Amber! I can’t take credit for the recipe, though as it’s all Julia’s (except for the smaller bread cube idea)! :) So happy you got such rave reviews from your husband!
OMG Christina!!! You made me look sooooo good AGAIN! I made this soup for dinner this evening and my husband was very very impressed!! He is a very happy man I must tell you! The soup turned out fabulous! I can’t even believe I was able to produce something so good! It was delicious!! I used the Gruyere cheese that you recommended and I also used beef broth (and added a beef cube on top of it as I like it stronger). It turned out perfect!!! This recipe is a keeper! Thank you so much!!!
Oh that makes me soooo happy, Adrianna! I love to hear it and so glad you love the recipe, but Julia has to take the credit on this one; she was an amazing chef, for sure. :) CC
Adriana, have you ever tried ” BETTER THAN BULLION” instead of bullion cubes. Comes in chicken, beef, veggie, garlic flavors. It’s wonderful. Salty like bullion but so much better. Use it in soups, chili, pot pie, shepards .pie many things. I use just a tad in my onion soup as well. Pipi
I use the Better than Bouillon products, Pipi! I agree, good stuff!
Your soup looks positively divine! I thought the amount of cheese you used on top was perfect. I become suspect when I order FOS in a restaurant and the cheese is dripping over the sides and spreading across the under-plate like so much lava. I often wonder what it is they are trying to hide by overwhelming me with cheese. Yours is perfect!
Haha, Shane! Yes, that’s a good analogy with the volcano erupting. I think too many foods are “overdone” in the US, for example, the amount of toppings and cheese on most pizzas boggles my mind. Glad you like my version of FOS! :)
thanks for the memories – have made in a while – hubby took me to a little French bistro in the Georgetown area of DC when we first met for my first French Onion Soup and I fell in love. He will be thrilled with this. Thanks
So glad you found the recipe, Nancy! As a matter of fact, my son attends Georgetown University and I LOVE the area! Let me know how it turns out. :) CC
Just made this tonight, followed your recipe exactly, and without question its the best french onion soup ive made. Have made french onion soup using other recipes (crockpot)….nothing compares to this…..keys are a heavy pot (fontignac is what i have), slow low cook, and of course vermouth and brandy. My dear dad loves french onion soup, so i am very glad for this recipe. Thank you !!!
Thank you so much for taking the time to let me know how much you liked the soup, Susie! Love to hear it, and am so glad you’ll be making it for your dad as I’m sure he’ll enjoy it as much as you do! :) CC
That is one glorious onion soup!
One of my favorite soups… Love it!
Christina – i have a similar recipe (not julia either) i’ve used for years – the bite-sized croutons are a marvelous idea – now you’ve made me want good onion soup! i have not ordered in a restaurant in… well the same years… because as you said, once you’ve made it yourself the ones “out” just don’t cut it. I look forward to trying your recipe as well (although i am partial to the one i have – sorry) – thanks for inspiring people to MAKE THIS SOUP!
Don’t know how I missed this comment, but I’m so happy to hear it! Hope it’s become a staple on your menu!
Christina – don’t tell Julia, but I do like your version better. The crouton idea is wonderful! Can’t wait to try it! ~ David
Haha! :) Thank you, David!
G’day! Looks delicious, especially on a warm, winter’s day!
Cheers! Joanne
http://whatsonthelist.net
Thanks, Joanne!
Oh, I just LOVE good onion soup! Sadly this is a house with an onion lover and an onion not-so-lover, so I have to keep my passion for the days when I see it on resturant menus!
Oh, that is a sad state of affairs! However, I know that your house is constantly filled with other delectable dishes, so it could be worse! ;)
Your soup looks even better than restaurant soup! I am sure it also tasted better!
You’re so kind, Medeja! Thank you!
Christina, this is amazing! French Onion Soup is my all time favorite. I love the flavor and the cheese with the bread is just like heaven. The textures and the flavors are like a party in your mouth. I used to use swiss as well, but I love the Gruyere. It does take longer to cook but as you said it is worth every drop. Thanks for sharing your recipe. Seeing flowers around the fountain are lovely to see. Hope we see flowers soon, it has just been cold here. But soon things will turn around. Have a blessed weekend…Dottie :).
Thanks Dottie, and it looks like there’s some hope for your springtime! Wishing you warm days and flowers ahead! CC ;)
Mmmm! I just made Julia’s French Onion soup too! So very good … bless her little heart! Yours looks wonderful!
Good for you, Susan!! :)
Looks wonderful, I love French Onion Soup and it’s been a long time since I’ve had it. I agree about the bread, torn in bte size pieces is so much more manageable. I would use whatever good stock I had on hand. I rarely if ever make beef stock homemade.
Isn’t it funny how we don’t make things we love for ages, then realize there’s just no reason for it? Hope you make it soon!
Looks delicious! Pinning!
Thank you, Barbara!