French Onion Soup
Date: Sun, 04 Nov 2018 | Source: Julia Child
For 4 people
4 large onions
4 garlic cloves
2 tbsp olive oil
4 tbsp flour
1-litre beef broth (or vegetable broth for vegetarians)
1/2 cup dry white wine
1 large 4-quart, oven-proof pot with lid
4 table spoons cognac, brandy or port
200g hard cheese (Gruyere but Parmesan would do too)
1/2 stale baguette
1-2 garlic cloves.
Melt the butter in olive oil on low in a 4-quart pot with lid. Slice the onions into uniform slices. Place the onions into the pot, mix to cover with oil and cook until the onions are translucent about 15 min.
Mince the garlic. Uncover the onions, add the garlic, a pinch of salt and 1 tsp sugar. Mix well, raise the heat and cook for 30-40 minutes until onions brown, stirring often so they don’t burn.
Heat the broth separately until just about boiling.
To the onions, add flour, mix well and cook, stirring constantly, for 3 minutes.
Add wine and mix well. Once the mixture is uniform, add the broth cup by cup, mixing well between each addition. Cover and simmer for another 30-40 minutes.
Heat the oven to broil. Cut up the baguette into slices, rub each slice with raw garlic on both sides. Grate the cheese. Add brandy/cognac or port in the soup, mix well. Place baguette slices in the soup (don’t drown them), sprinkle generously with cheese and place in the oven until the cheese melts and bread pieces golden.
Carefully place in serving plates and serve immediately.