There is nothing more comforting then a good bowl of french onion soup. We got a big dump of snow here on Tuesday, enough that I didn’t want to try and commute so I decided instead to work from home and watch the snow fall from my window. Pleasant Indeed. I used the opportunity to make french onion soup since it takes a little more time than a weeknight meal, though not much of it is active. It was also my first time cooking a Julia Child recipe. I liked it very much and it didn’t seem as rich as some of her other recipes which is what has thwarted me from cooking from her books in the past. It went over very well, just make sure you babysit your soup while it is under the broiler.
Julia Child’s French Onion Soup(serves 4-6)
Adapted from Juila Child
In a large dutch oven sweat the onions in the butter and olive oil over low heat covered for 15 minutes. Remove the lid. Add the sugar and salt and turn the heat up to medium. Stir regularly until they turn an even golden brown – about 20 to 30 minutes.
Meanwhile get the stock nice and hot. Add the flour to the onions, stir and cook for 3 minutes. Remove from heat and slowly add the stock, stirring to incorporate. Add the white wine and season to taste. Put back on the heat and bring to a simmer. Taste and season. Turn the oven on to 325F. Partially cover the pot and simmer for 30-40 more minutes. Skim occasionally.
Meanwhile cut 1″ thick slices of the French bread into sizes that will fit inside some oven proof bowls. Put slices in the oven and allow to dry out for 20 minutes, flipping halfway.
When the soup is done ladle it into the oven proof bowls, put a piece of French bread on top of each one (half submerged in the soup) and grate over a good layer of Parmesan. Bake bowls on a cookie sheet or pan to avoid drips for 20 minutes, if it isn’t brown on top turn the broiler on for another few minutes until the cheese just starts to bubble and brown.
Serve drizzled with nice olive oil and fresh pepper.