Based on Julia Child’s classic recipe…
Classic French Onion Soup
- 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
- Heat butter & EVOO in a Dutch oven over medium heat.
- When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes.
- 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.
- Sprinkle the flour over the browned onions and cook slowly, stirring, for another 3 to 4 minutes.
- 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.
- 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.
- 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.