Julia Child's soul-warming french onion soup
3 Tb. butter
1 1/2 lbs. or about 6 cups thinly sliced yellow onions
1 t. salt
1/2 t. sugar
3 Tb. flour
5 cups chicken broth
3 cups beef broth
OR
6 cups homemade beef broth
1 c. red wine
1 bay leaf
1/2 t. rubbed sage
salt %26amp; pepper
1 baguette
1 1/2 c. grated Gruy猫re or Emmentaler
Melt the butter in a dutch oven and add the sliced onions. Cover pan and cook until translucent (15 minutes or so), stirring occasionally. Uncover pan, turn up heat to medium-high and add salt and sugar. Stirring frequently, cook for another 20-30 minutes (I set a timer so that I don't give up at about the ten-minute mark) until the onions are deep brown and jammy. Heat broth to a simmer in a separate pan.
Lower heat under onions and add flour. Cook for about 2 minutes, stirring continuously, to brown the flour. Remove from heat and whisk in one cup of the hot broth. Add the rest of the broth, wine, and herbs, and bring to a simmer. Simmer for 30-40 minutes and then taste to adjust the seasonings, adding more salt and pepper if needed.
Ladle into heat-proof bowls and top with 3-4 toasted baguette slices and grated cheese. Broil until bubbly on top. Serve; eat yours, being careful not to burn the roof of your mouth, and then eat your children's (what's wrong with these kids??). Reserve the rest for lunch for the rest of the weekend and refuse to see why soup-saturated bread and cheese might appear unpalatable to an eight-year-old.Anyone have the recipe to Julia Child's French Onion Soup? ?
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
Table salt
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
2 cups beef broth (They recommend Pacific Beef Broth)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruy猫re cheese (about 2 1/2 cups)
Directions:
For the soup:
Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
For the croutons:
I don't have Julia Child's recipe, but French Onion soup is easy.
Onion
Tbsp. butter
Tbsp. olive oil
A pinch of thyme
Tbsp. flour
A tsp. brandy
A tsp. Dijon Mustard
2 cups beef stock or broth
Chop the onions %26amp; brown them in a pan with the butter, olive oil and thyme. When the onions are nice and brown (browning them well is the key), add the flour and cook it for about 3 mins. Add the brandy, mustard and stock/broth and let it simmer for 15 mins.
Put some good crusty bread in the bottom of your bowl. Pour the soup on top. Top it with some Gruyere and put it under the broiler for a minute until the cheese melts.
3 Tb. butter
1 1/2 lbs. or about 6 cups thinly sliced yellow onions
1 t. salt
1/2 t. sugar
3 Tb. flour
5 cups chicken broth
3 cups beef broth
OR
6 cups homemade beef broth
1 c. red wine
1 bay leaf
1/2 t. rubbed sage
salt %26amp; pepper
1 baguette
1 1/2 c. grated Gruy猫re or Emmentaler
Melt the butter in a dutch oven and add the sliced onions. Cover pan and cook until translucent (15 minutes or so), stirring occasionally. Uncover pan, turn up heat to medium-high and add salt and sugar. Stirring frequently, cook for another 20-30 minutes (I set a timer so that I don't give up at about the ten-minute mark) until the onions are deep brown and jammy. Heat broth to a simmer in a separate pan.
Lower heat under onions and add flour. Cook for about 2 minutes, stirring continuously, to brown the flour. Remove from heat and whisk in one cup of the hot broth. Add the rest of the broth, wine, and herbs, and bring to a simmer. Simmer for 30-40 minutes and then taste to adjust the seasonings, adding more salt and pepper if needed.
Ladle into heat-proof bowls and top with 3-4 toasted baguette slices and grated cheese. Broil until bubbly on top.
http://www.grouprecipes.com/24870/julia-鈥?/a>
AWSOME, THATS MY ONION SOUP THAT I AND THE OTHER PEOPLE WHOSE NAME IS JULIA, MADE UP!!!!!!!!!!!!!!!
yes:
4 cups of water
10 diced onions
3 cups of Julia's kid
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