Julia Child’s French onion soup recipe is a classic, but I have made one tiny change which I think makes the eating and enjoying of the soup much easier. Sorry Julia, but I would guess, even she would approve!
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 Gruyère 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.
Love onions? Try this delicious caramelized onion, pancetta and feta cheese tart!
As the title suggests, Julia Child’s French onion soup 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 (red lentil) soup is never a bad idea.
The Problem with French Onion Soup
If you’re like me, you probably don’t like fighting with full-sized pieces of bread covered in melted cheese floating in your soup, right? So I suggest bite-sized toasted pieces of bread instead–they are much more manageable.
Another classic French dish: gratin dauphinois (potatoes au gratin)
How do you make Julia Child’s French Onion Soup?
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. See the ingredient list and step by step directions below.
How to Make Julia Child’s French Onion Soup
with Step by Step Directions (Almost Like Julia’s)
adapted from Mastering the Art of French Cooking by Julia Child
serves 6-8 FULL PRINTABLE RECIPE BELOW
Ingredients
- yellow onions
- butter
- olive oil
- Kosher salt or sea salt
- sugar
- flour
- beef stock (or water with beef bouillon)
- dry white wine
- cognac or brandy (optional)
- French, Italian or rustic loaf bread
- Gruyere cheese
Special equipment: oven safe bowls (I found some inexpensive ones 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 Dutch oven (☚ 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. If anyone tells you that you can caramelize onions in 15 minutes, they don’t know anything about caramelizing onions.
Finish Making the French Onion 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.
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 for Serving
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 or even croutons.
Now, don’t go and ruin this lovely French onion soup by using poor quality cheese! Use the best, real Gruyere from Switzerland, please. Julia and I agree on this one! However, if you can’t find proper Gruyere, or can’t afford it, you can substitute Swiss cheese, but even better, try Jarlsberg.
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 6 bowls, then place them on a tray and put into the center of the oven for about 15 minutes.
Melt the Gruyère Cheese on top of 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 and enjoy!
As I said, French onion soup made Julia Child style is well worth the effort!
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Why not make some profiteroles for dessert?
The recipe for Julia Child’s French Onion Soup 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
- 3 Tbsp butter
- 1 Tbsp olive oil
- about 5 cups (1.5 lbs or 680 g) of thinly sliced yellow onions (do not use sweet onions)
- 1 tsp Kosher salt
- 1/4 tsp sugar
- 3 Tbsp flour
- 2 quarts (64 oz or 1.9 litres) beef stock (or water with beef bouillon)
- 4 oz (118 ml) dry white wine
- 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 bread, cut into bite sized cubes, toasted or croutons
- 1 to 2 cups (70 to 140 g) of grated, real Swiss Gruyere (if you can't find it, use Swiss cheese or even better, Jarlsberg)
Instructions
- In a large, heavy bottomed Dutch oven (☚ 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.
- 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.
- Use the best, real Gruyere from Switzerland, if you possibly can. 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 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
This results of this soup really depends on the quality of ingredients, most importantly, the cheese and bread. Try to find Gruyère from Switzerland, if possible.
Nutrition Information:
Yield: 6 Serving Size: 1 bowlAmount Per Serving: Calories: 435Total Fat: 22gCholesterol: 0mgSodium: 0mgCarbohydrates: 25gFiber: 0gSugar: 0gProtein: 21g
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Julia Child’s French Onion Soup Recipe
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!