JULIA CHILD'S FRENCH ONION SOUP

JULIA CHILD'S FRENCH ONION SOUP image

Yield Serves 6 people

Number Of Ingredients 10

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3 T butter
1 T light olive oil or fresh peanut oil
8 cups thinly sliced onions (2-1/2 pounds)
1/2 tsp each salt and sugar (sugar helps the onions to brown)
2 T flour
2-1/2 quarts beef stock
4 to 5 T Cognac, Armagnac, or other good brandy
1 cup dry white French vermouth
Good French Bread
Grated Gruyere cheese

Steps:

Browning the onions--40 minutes: Set the saucepan over moderate heat with the butter and oil; when the butter has melted, stir in the onions, cover the pan, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, raise heat to moderately high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes. Simmering the soup: Sprinkle in the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, the Cognac or brandy, and the vermouth. Cover loosely, and simmer very slowly 1-1/2 hours, adding a little water if the liquid reduces too much. Correct seasoning. Toast the sliced French bread and grate the cheese. Put into the bottom of each bowl, top with soup, and serve.