Julia Child's French Onion Soup With A Twist
French Onion Soup is a rich and flavourful hearty soup that is the ultimate comfort food! This recipe adds a modern twist by creating a rich stock without making a homemade beef stock that needs simmering for hours.
Ingredients
- 5-6 large yellow onions thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 8 cups beef broth Using 1- 2 tbsp. Better Than Bouillon Beef Stock
- 1 tbsp. Trio Beef Gravy Mix
- 2 bay leaves optional
- Salt and black pepper to taste
- Baguette slices or rye bread toasted
- Gruyère cheese or Swiss grated
- Parmesan Cheese
Instructions
- In a large pot or Dutch oven, melt the butter and olive oil over lower heat.
- Add the sliced onions and cover the saucepan for 15 minutes.
- Uncover, raise the heat to medium and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently and the onions will turn a deep shade of golden brown.
- While the onions are browning, make your beef stock by adding the Better than Bouillon Beef Flavour and Gravy Mix Powder to 8 cups of water. Bring to a boil then simmer until you are ready to add it to the onion roux.
- Once the onions are golden sprinkle 3 tbsp. flour and stir for exactly 3 minutes.
- *Very Important* Remove the pot from the heat. Add in the wine, and half of the beef stock. Whisk very good! You will see it thickens nicely.
- Now place the pot back on the stove at low-med heat and add in the rest of the beef stock. Stir.
- Simmer for at least 30-40 minutes. The flavour becomes rich and delicious.
- To Assemble the French Onion Soup:
- Place your oven on broil.
- Ladle the onion soup to 3/4 of the way up into an oven safe bowl.
- Toast some rye bread or a baguette sliced and place on top of the soup.
- Add shredded swiss cheese or Gruyère cheese and sprinkle parmesean over top
- Broil for 3-5 minutes watching closely to make sure the cheese doesn't burn.
- Serve and Enjoy!