Scroll Down Scroll down to see the selected recipe. Scroll Down
784 Recipes

Julia Child’s French Onion Soup Has Comments
Kitchen Hints Has Comments
Kiwi Mango Salsa
La Casa Del Zorro Black Bean Soup
Lamb Chops And Potatoes With Olives, Tomatoes And Feta Cheese
Lasagna
Lasagna Toss
Leek And Potato Soup
Lefse - Norwegian Potato Pancakes Has Comments
Lemon - Onion Barbecue Chicken Has Comments
Lemon Curd and Cream Cheese Dip Has Comments
Lemon Oregano Chicken Has Comments
Lemon Raspberry Cheesecake
Lemon-Butter Sauce Has Comments
Lentil And Swiss Chard Soup
Lexie's Pear And Brie Quesadillas
Lillian Zacky's Garlic Chicken
Linguine With Chicken And Cilantro-peanut Sauce
Lomi Lomi Salmon
Lomo Saltado Has Comments Has Images
Julia Child’s French Onion Soup
Click to Share on Facebook Click to Share on Twitter
Print Recipe Print     Print Recipe w/o CommentsPrint w/o Comments     View Full Page View Full Page   
Serves 4 - 6 maybe

Comments
This is not a "quick and easy" recipe. Of note is the proper way to caramelize onions.

Ingredients
  • 5-6 Cups Yellow Onions, sliced thin
  • 1/2 Yellow Onion, raw
  • Olive Oil, 4 Tbsp  
  • French Bread, about 8 slices
  • Cognac, 2-3 Tbsp (optional)
  • Parmesan Cheese, 4 ounces
  • Swiss Cheese, Grated, about 12 ounces
  • Salt and Pepper
  • Sage, Ground, 1/2 tsp
  • Bay Leaf, 1 leaf
  • White Wine, 1 cup
  • Beef Stock, 6 cups
  • Flour, 3 Tbsp
  • Sugar, 1/2 tsp
  • Butter, 2 Tbsp
  • Cooking Oil, 1 Tbsp

Directions
  1. Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot.
  2. Melt the butter into the hot oil. 
  3. Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated.
  4. Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning.
  5. One the onions are clear and tender, turn up the heat to medium-high, and add the sugar and 1tsp salt. Continue cooking while stirring until onions are thoroughly browned to a dark walnut color.
  6. Reduce heat to medium-low and stir in 3 TBS. flour.
  7. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed). 
  8. Stir in 1 cup of beef stock, and stir heavily for a couple seconds.
  9. Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.
  10. Pre-heat oven to 325° F.
  11. Drizzle both sides of French bread slices with olive oil, and place on a baking sheet.
  12. Cook the bread in the oven for 15 minutes on each side.
  13. Taste soup, and add salt and pepper as needed, then remove the bay leaf.
  14. Add cognac, and grate the 1/2 raw onion into the soup.
  15. Add a little bit of the swiss cheese to the soup, preserving most of it for the top.
  16. Cover the soup mixture with the bread, forming a single layer bread top.
  17. Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer.
  18. Drizzle melted butter or oil over the cheese, and place the pot into the oven uncovered.
  19. Bake for around 30 minutes, or until cheese is melted.
  20. Turn the broiler on and brown the cheese.
  21. Remove pot from oven and let stand to cool.

The Cook:  Dave Ferguson Keywords: Julia Childs, French onion soup, soup, caramelize
Category: Soups
Cookbooks: All
Recipe #1308 was added on February 03, 2024 by deebeeeff.


Return to Top Return to Top
Our Newest Recipes
September 03, 2024: Roasted Broccoli with Crispy Baco...
August 15, 2024: How to Steam Rice
April 26, 2024: Jacques Pépin's Leftover Bre...
February 09, 2024: Make Your Own Cinnabon Frosting
February 05, 2024: Bess Truman's Frozen Lemon Pie
February 03, 2024: Julia Child’s French Onion ...
January 19, 2024: Cranberry Salsa
January 18, 2024: Sugar Cookies
January 14, 2024: Darren McGrady's Original Balmora...
January 14, 2024: Oatmeal Shortbread
December 16, 2023: Royal Icing
December 16, 2023: Nuts and Bolts - Mary's Version
December 10, 2023: 25 Uses for Coffee Filters
December 09, 2023: Shortbread Cookies (Darren McGrad...
December 07, 2023: Fluffier Pancakes by Adding Sour ...
November 29, 2023: Nuts and Bolts - Alternate Versio...
October 25, 2023: Edna Mae’s Sour Cream Pan...
September 25, 2023: My Sciabica's Dressing

Return to Top Return to Top
Recent Updates
November 04, 2024: Roasted Broccoli with Crispy Baco...
August 15, 2024: How to Steam Rice
June 05, 2024: How to Make A Bunch of Poached Eg...
June 05, 2024: Sausage Gravy
May 24, 2024: Jacques Pépin Crepes Confitu...
April 26, 2024: Jacques Pépin's Leftover Bre...
March 01, 2024: Make A Boxed Cake Mix Taste Like ...
February 09, 2024: Make Your Own Cinnabon Frosting
February 05, 2024: Bess Truman's Frozen Lemon Pie
February 03, 2024: Country Oatmeal Bread
February 03, 2024: Swedish Meat Balls
February 03, 2024: Julia Child’s French Onion ...
January 21, 2024: Make Ahead Blender Hollandaise
January 19, 2024: Cranberry Salsa
January 18, 2024: Oatmeal Shortbread
January 18, 2024: Sugar Cookies
January 16, 2024: Shortbread Cookies and/or Butter ...
January 16, 2024: Shortbread Cookies (Darren McGrad...

Return to Top Return to Top
Help, Cookie Policy, Privacy Policy, and Terms of Service
Help: Seriously? You don't need any help.

Cookie Policy: Cookies are only used for registered users for the keep logged-in function, if you select it. They are also used to let us know that you don't want cookies set. Ironic, ain't it!

Privacy Policy: I don't share your information with anyone; I don't even know how!

Terms of Service: Be nice!

About TFR: Click me to learn more about The Ferguson Recipes!



Founded Founded April 13, 2006   
Copyright 2006 - 2024 fergusonrecipes.com
Email: adminATfergusonrecipesDOTcom