julia child’s onion soup

I’ve been talking about making French onion soup for a while now and the stars aligned on Monday after my weekend stock-making adventure. What better way to showcase my labor of love than in a ultra-simple dish like onion soup. Again I turned to Julia for the recipe.

Soupe A L’Oignon, from Mastering the Art of French Cooking
1 1/2 lbs (about 5 cups) of yellow onions,  thinly sliced
3 T butter
1 T oil
1 t salt
1/4 t sugar
3 T flour
2 quarts brown stock, hot
1/2 cup dry white wine
salt and pepper
crusty bread
gruyere cheese

In a heavy stock pot or dutch oven, cook the onions slowly in butter and oil covered for 15 minutes.  Uncover, raise heat to medium and stir in the salt and sugar. Cook onions for 30 – 40 minutes, stirring often, until golden brown. Sprinkle in flour and cook for 3 more minutes. Take of the heat and stir in the broth. Add the wine and simmer for 40 minutes more. Season with salt and pepper.

Just before serving, toast bread on both sides. Sprinkle cheese onto the top of the crouton and broil until melted and bubbly. Ladle soup into bowls and top with cheesy crouton (or two or three). The cheesy crouton and soup combo is amazing.

-Emily