I have been enjoying cooking from my “French” cookbooks, one by Julia Child and one by Jacques Pepin. Hubby bought beef broth hoping for some onion soup. We get lots of onions each week so had all the ingredients. Hubby prefers beef broth as it gives a different taste and mouth feel. I think that is umami.
I chose to go with Julia’s recipe from Mastering the Art of French Cooking. My goal is not to master the art but to experiment with different combinations and ways of preparing food. I really like soups. Hubby likes soups to be more stew-like. I have adjusted very few items in this recipe. I use slightly less butter than she suggests. This is what I used.
- 5 cups sliced onions
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 tsp salt
- ¼ tsp sugar
- 3 Tab flour
- 1 quart boiling beef broth
- 3 cups homemade chicken broth, also boiling
- ½ cup dry white wine
- Salt and pepper to taste
Start with the butter and oil and onions in a heavy saucepan. This needs to be big enough to cook the whole soup. And needs a lid. A 4 quart pan is suggested. Slow cook the onions for 15 minutes. Then add the salt and sugar and cook over medium heat for 30-40 minutes stirring frequently.
Did I mention Julia writes to count on 2 ½ hours to make this soup?
Now add the flour and stir for 3-4 minutes. Add the boiling liquids and the wine. Simmer partially covered for 30-40 minutes.
For serving, add 3 Tab cognac. Now pour the soup into bowls lined with baguette and cheese.
The first time I made this soup I also made baguettes from Jacques Pepin’s Essentials. Real bread made with flour, yeast, salt, and water. We ate 2 ½ baguettes with the soup. And this tasted like “real” French onion soup, not just onions sautéed in broth. And we had gruyere cheese.
The second time I made the soup I halved the broth to just the beef broth, heated not boiling, cooked for the minimum times, forgot the cognac, and did not serve over bread and cheese. It was just as good but did not have that fabulous first taste of “Ahhhhh, this is good soup!”
Stay safe and be well!