Eat your heart out Julia Child

13 Jul

So the roomies and I have decided to take turns making dinner for everyone. That way we have 4 home cooked meals a week with minimal individual effort. It’s been working out very nicely. This week I successfully made some of the most delicious french onion soup I’ve ever had. Not to toot my own horn or anything… Who am I kidding? Of course I’m loving tooting my own horn. It’s what blogs were designed for: shameless self promotion. Ahh, I digress.

I started with a blog post about Julie Child’s recipe. I made many alterations because I was too lazy to go to the store. I think they worked out fantastically.

French Onion Soup

  • 5 cups thinly sliced onions
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 9 cups (a little more than 2 quarts) chicken stock–I like the Better Than Boullion chicken base
  • 1/4 cup worcestershire sauce
  • Sourdough bread, sliced
  • 1 cup grated gruyere cheese

Drop sliced onions into bottom of a large pot with butter and oil. Cook on low for about 20 minutes. Add salt and sugar (helps the onions to brown) to the onions and cook on medium for 30-40 minutes, until they are an even golden brown. Off the heat, add a little bit of the chicken stock to deglaze the pot–and make sure you scrape the bottom with a wooden spoon to get all the brown bits. Add the rest of the stock and worcestershire sauce and let simmer for 40 minutes. Season with salt and pepper to taste. Pour soup into oven safe bowls and top with a slice of sourdough bread and a generous heap of gruyere cheese. Bake in a 400 degree oven for about 20 minutes, until the cheese is melty and brown. Enjoy!

2 Responses to “Eat your heart out Julia Child”

  1. Jennifer July 13, 2011 at 5:05 pm #

    I love french onion soup! I’m totally trying this…maybe not for a few months…but totally trying this. Thanks!

  2. chelseadifran July 15, 2011 at 2:57 pm #

    I forgot to mention that I toasted the sourdough bread before I put it in the soup. It helps the bread to maintain some texture.

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