Wednesday, January 8, 2014

Julia Child's French Onion Soup

In the movie "Julie And Julia", you will see a brief scene where French onion Soup is represented.  Its while that old-fashioned Doris Day song is playing, "I love you, a bushel and a peck...".  You will see a scene where both Julie and Julia are eating a stretchy, cheesey mouthful of goodness, from small, round casserole dishes...   Well, that's our lovely French Onion Soup!  Its a mouth-watering bowl of comfort food you just cannot pass up, if you love onions.   Perfect on a chilly winter day.  And if you have leftovers and want to make a nice beef roast-- pour some of this onion soup into the roasting pan.  Soooo GOOD!

French Onion Soup (By Julia Child)

6 cups thinly sliced onions
1 tbsp olive oil
2 tbsp butter
½ tsp sugar
1 tsp salt
3 tbsp flour
6 cups stock (homemade preferred)
3 oz. Swiss cheese thinly sliced
1 cup red or white wine
1 bay leaf
½ tsp powdered sage
5 slices French Bread (cut in 1-inch slices)
3 tbsp cognac
1 small raw onion
1 cup grated cheese (blend of Swiss and Parmesan)
2 tablespoons melted butter or olive oil

Cook onions in the 1 tablespoon olive oil and 2 tablespoons butter, over moderate heat with a cover for 20 minutes, until tender. 

Turn up to moderately high heat and add ½ tsp sugar and 1 tsp salt.  Stir frequently until brown, about 20 minutes.  Use a heavy bottom pan.  A thin bottom pan will burn them.

Add 3 tablespoon flour to the onions, blend well, cooking over moderate heat.  If its too dry, add a little bit of butter.  Cook about 2 or 3 minutes, stirring frequently.  

Add 6 cups of homemade stock to the onions.  Add little bits at a time, stirring well to blend flour and onions with stock after each addition.  Cook over medium heat, bringing it to a simmer.

Add 1 cup of red or white wine and 3 oz sliced Swiss cheese to soup.  

Add 1 bay leaf, ½ tsp powdered sage.   Cook 35 minutes stirring occasionally.  Taste to make sure its to your liking.  Add any other seasonings you prefer. 

Cut some French bread into 5 slices (1-inch thick each).  Place on a baking sheet, brush both sides with olive oil, then bake at 325 oven for 15 minutes on each side.  Remove from oven and set aside.

Add 3 tablespoons Cognac to soup and transfer the soup to a casserole dish, or soufflé dish(es).
Now grate a small raw onion directly into the soup, for extra flavor.

Place the toasted bread slices over the top of the soup, floating.  Top with about 1 cup of grated cheese  (a combination of Swiss and parmesan), making sure to cover all the bread.   Drizzle over top with 1-2 tablespoons melted butter or olive oil.   

Bake in the oven at 350 for 30 minutes, or until cheese is bubbly and golden on top.  If the cheese does not brown, place under the broiler for about 1 minute, or until brown.

Remove from oven and serve hot.  

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