Onion Soup Gratinee

Onion Soup Gratinee

Much of the credit for what we know today as onion soup we can give credit to Julia Child. If you followed Julia when she was featured on TV weekly shows, she wasted nothing but turned it into such tasty dishes. French Onion Soup was her creation.

French Onion Soup has to be on the top of my list for favorite soups. This recipe by Julia Childtakes a little longer than many simpler recipes, but it’s well worth the time spent. So get out your apron, and prepare to indulge in a classic French favorite.

Ingredients:

5-6 Cups Yellow Onions, sliced thin
1/2 Yellow Onion, raw
4 tablespoons Olive Oil, 

About 8 slices French Bread,
2-3 tablespoons Cogniac, (optional)
4 ounces Parmesan Cheese,
12 ounces Swiss Cheese, Grated,
Salt and Pepper
1/2 teaspoon Sage, Ground,
1 Bay Leaf,
1 cup White Wine,
6 cups Beef Stock,
3 tablespoons Flour
1/2 teaspoon Sugar,
2 tablespoons Butter,
1 tablespoon Cooking Oil,

Directions:
Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot. Melt the butter into the hot oil.  Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished. Turn up the heat to medium-high, and add the sugar and 1tsp salt. Continue cooking while stirring until onions are thoroughly browned (caramelized).

Reduce heat to medium-low and stir in 3 Tbsp flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).  Stir in 1 cup of beef stock, and stir heavily for a couple seconds.

Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.

Pre-heat oven to 325 degrees F. Drizzle both sides of french bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.