FRENCH ONION SOUP JULIA CHILD RECIPES

Steps:

• Place heavy bottom stock pot or dutch over over medium-low heat.
• Add 1 Tbs cooking oil, 2Tbs butter to pot.
• Add sliced onions and stir until they are evenly coated with the oil.
• Cover and cook for about 20 minutes until they are very tender and translucent.
• To brown or caramelize the onions turn heat under pot to medium or medium high heat.
• Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
• Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
• Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
• Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
• Add the rest of the stock, wine to the soup.
• Simmer for 30 minutes.
• To make the "croutes" (toasted bread), heat oven to 325 degrees F.
• Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
• Cook the croutes for 15 minutes in oven on each side (30 minutes total).
• Check the soup for seasoning and add salt and pepper if needed.
• Transfer to a casserole dish.
• At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
• Add a few ounces of the swiss cheese directly into the soup and stir.
• Place the toasted bread in a single layer on top of the soup.
• Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
• Drizzle with a little oil or melted butter.
• Place in a 350 degree oven for about 30 minutes.
• Turn on broiler and brown cheese well.
• Let cool for a few minutes.
• Bon Apetit!

Steps:

• Set saucepan over moderate heat with butter and oil; when butter has melted, stir in onions, cover and cook slowly until onions are translucent and tender, about 10 minutes.
• Blend in salt and sugar and raise heat to medium-high, let the onions brown, stirring often until they are a dark walnut color, 25-30 minutes.
• Sprinkle flour over onions and cook slowly, stirring for another 3-4 minutes.
• Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When blended, bring to a simmer, adding rest of stock, the brandy and Vermouth.
• Cover loosely, and simmer very slowly for 1 1/2 hours, adding a little water if the liquid reduces too much.
• Correct seasonings. May be served with some freshly grated Swiss and Parmesan cheese over top.
• Soup may also be served with toasted french bread slice and cheeses. Ladle soup into individual heat proof ramekins. Top with toasted french bread slice, 1 slice Provolone, 1 slice Swiss cheese and grated fresh Parmesan cheese. Put under broiler until golden and bubbly. Bon Apetite!