French Onion Soup is a deliciously easy and comforting soup to make!
I love French Onion Soup and this recipe is absolutely delicious because it’s based on Julia Child’s recipe! The biggest challenge I always have when making this is, I forget to buy the Cognac, so if you’re planning on making this, go to the liquor store now!!! My version of Julia’s recipe doesn’t include Cognac, but it tastes just divine!
Several years ago when I was in Paris, I visited a million bistros but never had any French Onion Soup, can you believe that? My dear friend Brenda and I strolled the streets and visited bistros for the vino…we people-watched and drank wine. And we had a blast! So, when making this recipe, I tried to find out if bistros in Paris really serve French Onion Soup, and they do! Here are some places to try French Onion Soup when in Paris.
What Type of Onions Should I Use?
Traditionally, yellow onions are used for French Onion Soup, however, you can use white onions as a substitute. I used Sweet Yellow Onions in this recipe, simply because I made it on a Sunday and had no Cognac!
Do I Need to Make Broth Stock from Scratch?
In a perfect world, yes, but no one hardly has time to make a beef stock from scratch, so go ahead and use a canned beef stock. When choosing a beef stock, read the ingredients and make sure there’s no high fructose corn syrup, added colorants, or other random stuff. Most quality stocks/broths have about six ingredients….
What Kind of Cheese Should I Use?
Julia’s recipe calls for Swiss cheese. Other recipes call for Gruyere, or Comte. Swiss and Gruyere are both from Switzerland. Comte, is from the Comte region of Eastern France. They are all three similar in flavor, but Gruyere has a bit of a nuttier flavor to it and it’s also expensive. Comte is expensive, too, and hard to find. Don’t sweat the small stuff, use Swiss. You will want to note that any of these three cheeses will yield an oily finish on top of the soup, so be prepared to use a paper towel to dab up excess oil after broiling the cheese.
What Kind of Bread Should I Use?
A toasted slice of French bread is usually the norm, however, if you want you can purchase pre-baked Crostini rounds at your local grocer. I wouldn’t recommend getting a flavored Crostini because it will detract from the flavor of the soup.
You might want to try the Shrimp and Crab Beggar’s Purse to accompany this delicious soup!
Easy, delicious, comforting French Onion Soup based on Julia Child's famous recipe!
- 5-6 large yellow onions sliced very thin
- 1 stick butter
- 64 oz. beef broth
- 1/2 teaspoon sage , ground
- 1 whole bay leaf
- 12 oz. Swiss, Gruyere, or Comte cheese shredded
- 1 loaf French bread sliced
- 3 tablespoons olive oil
- salt & pepper to taste
- Cognac optional
- 3 tablespoons flour
- 1 tablespoon sugar
- 1 loaf French Bread
Melt 1 stick of butter into a large stock pot on medium heat
Add sliced onions and sugar to melted butter and allow to cook on medium low until onions are brown.
Once onions are browned, add flour and beef stock; combine well
Add sage and bay leaf; bring to boil for 5 minutes, then reduce heat to medium low and cover; if using Cognac or brandy, add it here, after you've reduced the heat
Slice French Bread into 1/4 inch pieces
Lightly coat bread slices with olive oil and place on oiled baking sheet
Preheat oven to 350ºF
Place baking sheet in oven and bake for 15 minutes; then turn bread slices and bake another 15 minutes, or until golden brown
Remove from oven and set aside
Turn oven temperature to broil
Pour onion soup into bake-proof ramekins or bowls; add toasted French bread; then top with shredded cheese
Place ramekins on baking sheet and place under broiler until cheese is nicely browned
Remove baking sheet from oven; using a paper towel, dip the ends of the paper towel onto the residual oil from the baked cheese
Ramekins will be extremely hot; allow to sit for about 8 minutes prior to serving