Julia Child’s French Onion Soup Will Transport You Straight to a Cozy French Bistro
Pour yourself a glass of wine, put on some French music and channel your inner Julia
Few things are as comforting as a bowl of warm, cheesy, deeply flavorful French onion soup on a chilly day. And if you’re going to make it, why not turn to the queen of French cooking herself, Julia Child? Her take on the classic dish, pulled from Mastering the Art of French Cooking, is rich, indulgent and worth every bit of effort. (And yes, there is quite a bit of stirring involved!) But trust us—this is the kind of recipe that makes you feel like a true home chef. Have an upcoming weekend with nothing on the ‘To-Do’ list? This soup is just what you need.
A labor of love, but worth it
French onion soup is a classic, but there’s something about Julia Child’s version that just feels extra special. Maybe it’s the technique, maybe it’s the love she put into her recipes, or maybe it’s that little splash of cognac that makes all the difference. Whatever it is, this soup is the kind of meal that warms you from the inside out.
Let’s be clear: This isn’t a 30-minute weeknight dinner. Most French onion soup recipes require more effort than setting and forgetting. It’s the perfect recipe for a lazy Saturday afternoon when you can let the flavors build while cozied up with a good book. Between caramelizing the onions, simmering the broth and melting the Gruyère, this dish takes time—but oh, is it worth it.
The simple ingredients that make it special
You’ll need onions (a lot of them), butter, olive oil, salt, sugar, flour, dry white wine and beef stock. To serve, you’ll want thick slices of toasted French bread, shredded Gruyère cheese and, if you’re feeling fancy (which Julia would absolutely encourage), a splash of cognac.
While the original recipe suggests Swiss cheese, many opt for Gruyère, which melts better and adds a nutty richness to the dish. The cognac, though optional, gives the broth an extra depth of flavor. And since Julia herself recommends it, why not?
Julia’s tips for the best French onion soup
It wouldn’t be a Julia Child recipe without helpful tips for the home cook. And this is one recipe you’ll feel proud to get right on the first try. Below, here are some things to keep in mind.
- Caramelize slowly: Low and slow is the key to perfectly caramelized onions. Don’t rush the process!
- Use high-quality stock: A rich, flavorful beef stock makes all the difference in the depth of flavor.
- Broil with care: Keep an eye on the cheese under the broiler to avoid burning—golden and bubbly is the goal.
How to make Julia Child’s French onion soup
Making French onion soup is simple, but it requires patience. Here’s our step-by-step guide to making it, but you can find her official recipe on Food Network. French onion soup can be stored in the fridge for three to four days, but remember to keep the cheese and bread separate.
Ingredients:
- ½ stick butter
- 1 Tbs. olive oil
- 8 cups thinly sliced onions (about 2-1/2 pounds)
- ½ tsp. salt
- ½ tsp. sugar
- 1 Tbs. flour
- 8 cups homemade beef stock, or good quality store bought stock
- ¼ cup Cognac, or other good brandy
- 1 cup dry white wine
- 8 (½-inch) thick slices of French bread, toasted
- About 2 cups coarsely grated Gruyere
Directions:
- Total Time: 2 hours
- Yield: 4 servings
1. Caramelize your onions
Start by heating the butter and olive oil in a heavy saucepan over medium heat.
Next, add a generous amount of sliced onions and cook until tender, about 10 minutes. Julia instructs you to add both salt and sugar to the onions, bring the heat to medium-high, then continue stirring until they turn a deep, dark walnut color. While the recipe states this should take 25 to 30 minutes, it may take longer.
2. Build the soup
Once caramelized, add the flour and cook the onions, stirring frequently, for three to four more minutes.
Remove the pot from heat and let the mixture cool slightly. Then, slowly whisk in two cups of hot beef stock until incorporated. Once blended, bring to a simmer and add the remaining stock, along with the cognac and dry white wine.
Loosely cover the saucepan and let it slowly simmer for an hour and a half, allowing the flavors to develop.
3. Taste and broil
After the soup has simmered, it’s time for the finishing touches. Ladle the soup into four oven-safe bowls, then top each portion with toasted French bread and a generous helping of shredded Gruyère cheese.
Finally, pop the bowls under the broiler on a baking sheet until the cheese is melty and golden, just a couple minutes. Then, serve immediately and enjoy!
Conversation
All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
