![]() Child “Mastering the Art…” in 1971 at a used book store. She wrote using the ingredients she found generally available in the entire U.S. She was on national TV early, at a time when many of us in the flyover states were happy to grab Kraft Parmesan and domestic Swiss in our groceries. I’ve made this soup many times, usually doubling the prep and storing soup base in the freezer with the 2 cups of liquid so I can grab it out for a second supper or soup course for guests. Serve up to some lucky guests and enjoy all the kudos you receive. Remove pot from oven and let stand to cool. Turn the broiler on and brown the cheese. ![]() Bake for around 30 minutes, or until cheese is melted. Drizzle melted butter or oil over the cheese, and place the pot into the oven uncovered. Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer. Cover the soup mixture with the bread, forming a single layer bread top. Add a little bit of the swiss cheese to the soup, preserving most of it for the top. Taste soup, and add salt and pepper as needed, then remove the bay leaf.Īdd cognac, and grate the 1/2 raw onion into the soup. Cook the bread in the oven for 15 minutes on each side. Drizzle both sides of french bread slices with olive oil, and place on a baking sheet. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in 1 cup of beef stock, and stir heavily for a couple seconds.Īdd the rest of the stock, wine, sage, and bay leaf. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed). Reduce heat to medium-low and stir in 3 Tbsp flour. Continue cooking while stirring until onions are thoroughly browned (caramelized). Turn up the heat to medium-high, and add the sugar and 1tsp salt. Onions should be clear and very tender once finished. Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot. So get out your apron, and prepare to indulge in a classic French favorite. This recipe by Julia Child takes a little longer than many simpler recipes, but it’s well worth the time spent. French Onion Soup has to be on the top of my list for favorite soups.
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