Classic French Onion Soup #sevendaysofsoup

Based on Julia Child’s classic recipe…

Classic French Onion Soup

Ingredients:

  • 1/2 stick unsalted butter
  • 1 tbsp EVOO
  • 8 C white onions, thinly sliced
  • 1/2 tsp Kosher salt
  • 1/2 tsp granulated sugar
  • 1 tbsp all-purpose flour
  • 8 C homemade beef stock, or good quality store bought stock
  • 1/4 C brandy or sherry
  • 1 C dry white wine

Instructions:

  1. Heat butter & EVOO in a Dutch oven over medium heat.
  2. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes.
  3. Add in salt and sprinkle over the sugar, increase the heat to medium-high, and brown the onions, stirring frequently until they are a dark brown color, at least 25 to 30 minutes. Arguably, browning the onions is the most important part of the recipe, and not to be rushed.

    IMG_1717

    Carmelized goodness!!

  4. Sprinkle the flour over the browned onions and cook slowly, stirring, for another 3 to 4 minutes.
  5. Remove from heat, let cool a moment, then whisk in 2 C hot beef stock. Bring to a simmer, adding the rest of the stock, brandy or sherry, and wine. IMG_1876
  6. Put the lid on your Dutch oven, venting slightly, and simmer slowly 1 1/2 hrs, adding a little water if the liquid reduces too much. Season to taste with Kosher salt & black pepper.
  7. If desired, serve soup the classic way: with a large crouton of French bread & broiled Gruyere over the top. Still delicious with any type of bread or cheese though.

 

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