Cappers Farmer Blogs > Chef Elizabeth on the Farm

Classic French Onion Soup

Chef ElizabethThe days are getting longer in Georgian Bay but there are plenty of snowy days ahead and this French Onion Soup is a delicious end to a busy day. This 1970s classic, made popular by Julia Child, deserves a comeback. At one point I am sure everybody had a set of onion soup dishes. Outside of the cheese, this is an economic meal.

This can be made in a slow cooker. You can use your food processor to slice the onions. Try and buy Vidalia – they are sweeter. You can make this ahead and refrigerate or freeze the soup. For best results use good quality baguette regular bread will disintegrate into the soup.

Classic French Onion Soup

Chef Elizabeth’s Classic French Onion Soup
Servings: 4 servings | Difficulty: Easy

1/2 stick butter = 1/4 pound
1 tablespoon olive oil
8 cups thinly sliced onions (about 2 1/2 pounds)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 tablespoons all-purpose flour
8 cups beef stock or chicken stock – beef gives a richer flavour, divided and heated
2 sprigs fresh thyme
2 bay leaves
1/4 cup cognac, or other good brandy (this adds flavour but it is optional)
1 cup dry white or red wine or vermouth
8 (1/2-inch) baguette cut into thick slices and toasted or cut into croutons and toasted
3/4 pound coarsely grated Gruyere or Swiss cheese

Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes.

Blend in the salt, pepper and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.

Sprinkle in the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups hot stock. Bring the soup to the simmer, adding the rest of the stock, cognac and wine. Add the bay leaves and sprigs of thyme.

Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning and remove the bay leaves and thyme leaves.

Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. NOTE: You can make the French Onion Soup up to this point and then refrigerate or freeze. Place bowls on a cookie sheet and place under a preheated broiler until the cheese melts and forms a crust over the tops of the bowls. Serve immediately.

Wine suggestion: a crisp Sauvignon Blanc or Merlot

Recipe adapted from Julia Child's "The Way to Cook"

Santé
Chef Elizabeth

Read more about my travels at Bucky's View.

Finishing the Soup  

Lots of Cheese Makes This Soup Delicious 

Piping Hot French Onion Soup