One of my most prized possessions is the copy of Julia Child’s Mastering the Art of French Cooking that my grandmother gave me when I turned 30. I remember seeing the cookbook in her kitchen every time I visited as a child, and now I think of her every time I open it. I love finding the recipe notes she wrote in the margins in her signature loopy script. One of the first recipes I made was French onion soup, and it’s still one of my favorite winter dinners. Here’s why you should try Julia Child’s recipe for French onion soup for dinner tonight.
How to Make Julia’s French Onion Soup
Here’s a quick look at how to make Julia Child’s recipe for French onion soup.
- The key to a great French onion soup is caramelized onions. For Julia’s recipe, you’ll sauté 5 cups of sliced onions in a mixture of oil and butter until they are browned and melt-in-your-mouth soft. This does take a bit of time, so plan accordingly. Stir the onions as you go to help prevent burning.
- Add flour and cook to remove the raw flour taste. Once cooked, add the broth and dry white wine. Simmer the soup for about 30 minutes.
- While the soup simmers, make the toasted bread topping, which is arguably the best part of French onion soup. Slice French bread, drizzle it with olive oil, and cook in the oven until toasted on both sides.
- Once you’ve got all the bread toasted, set it aside and check the soup for seasoning. It may need a bit more salt and pepper. Add in the raw onion and cognac.
- Transfer the soup to a casserole dish or individual oven-safe bowls. Add in a bit of the shredded cheese and stir. Finish by placing one piece of toast on each bowl and topping with plenty of shredded cheese.
- Bake until melted and brown. Remove from the oven, let cool for just a minute or two, and serve immediately.
What Does French Onion Soup Taste Like?
French onion soup is the perfect balance of salty beef broth and sweet caramelized onions. The toasted bread and cheese adds texture and richness. The flavor of wine and cognac helps cut through the heaviness of the topping. In short, it’s one of the best tasting soups I’ve ever had and a recipe that everyone should try once. During the winter months, I find myself craving the comforting savory flavor of French onion soup.
Tips for Making French Onion Soup
Keep these helpful tips in mind when trying Julia’s classic soup recipe at home.
- Julia’s recipe calls for thinly sliced yellow onions. Try to keep the onion slices as uniformly thick as possible so they cook evenly. This is a good place to use a mandoline slicer if you feel comfortable. Just be sure to read up on the manufacturer’s safety directions before you pull it out.
- Don’t try to rush the caramelization process. It may seem tedious, but it’s the key to developing the deep flavor that this soup is known for. A touch of sugar helps bring out the natural sweetness of the onions.
- Once you add the flour, stir constantly. You want it to brown, but it can burn quickly.
- Classic French onion soup calls for Gruyere cheese on top, but it can get expensive. Shredded Swiss or provolone cheese will work, but you will lose a bit of the nutty flavor that you get from Gruyere.
- Serve this soup immediately! Warn your guests that it will be hot and dig in. The bread quickly becomes soggy as it sits.
Sarah Martens
The Verdict on Julia’s French Onion Soup
If you’ve never had French onion soup, this is the recipe to start with. It’s one of the first things I made from Mastering the Art of French Cooking and is something I make at home every winter. Our recipe tasters were divided on the flavor of the cognac. Some found it a bit too strong, while others thought it was just the right amount. If you’re hesitant about the boozy flavor, you can always add less. The soup will still be delicious without it. This is really the only French onion soup recipe you need; it’s a beloved classic, and for good reason.
