Julia Child’s French Onion Soup


Julia says it best: “Fat gives things flavor! The only time to eat diet food is while you’re waiting for the steak to cook.”


2 tablespoons butter
1/4 cup olive oil
3 lbs onions, halved and sliced thin
2 cloves garlic, minced very fine
1 teaspoon granulated sugar
2 cups red wine
6 cups beef stock
salt and freshly ground black pepper
12 toasted slices of French baguettes, 1/2 inch thick
1 cup swiss cheese, grated
3 cups parmesan cheese, grated


In a large saucepan over medium heat melt the butter and oil together
Add the onions, garlic, and sugar
Saute until slightly colored, stirring occasionally (don’t stir too much – you want them to brown)
Add the red wine, raise temperature to medium high, and bring to a boil
Lower temperature back down to medium and cook for 5 minutes
Add the stock, raise temperature to medium high and bring to a simmer
Lower temperature to low and simmer *uncovered* for 1 1/2 hours (90 minutes)
At this point you can freeze the soup for reheating later (after thawing)
To serve at this point, continue with steps: first, preheat your broiler
Ladle the soup into the ovenproof soup bowls
Mix some of your swiss cheese into each bowl
Place two slices of toasted baguette onto the top of each soup bowl
Sprinkle each with enough Parmesan cheese to cover thoroughly
Bake for 20 minutes at 350 (if not already hot)
Then broil until the cheese melts
Serve immediately

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