French Onion Soup Recipe Julia Child

French Onion Soup. Melt butter in a large Dutch oven or heavy pot on medium- low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

French Onion Soup recipe Epicurious. This recipe was excellent! Blackberry Puree. I used frozen onions from last year's harvest and they worked beautifully. Actually better than fresh. I sliced them frozen and added them to the melted butter and herbs.

They browned beautifully in 3. Next time I will freeze my onions before hand if I don't have any already frozen in my freezer. Excellent recipe. There are many variations to this recipe, from what kind of onions to use to what type of wine is best and what kind of cheese to top it with, but this works. For those making this the first time I'd suggest using a dutch oven and "sweating" the onions, covered on low, for about 2.

Once you try this classic French Onion Soup recipes, you'll never try another. It culminates in a rich-tasting soup with melt-in-your-mouth onions. It may be slightly unusual to suggest French Onion Soup for a Valentine’s Day dinner—just as unusual, probably, as my putting Roasted Garlic Mashed Potatoes on. This soup is simple to make after work. My husband thinks it is as good if not better than any weve ever had in a restaurant.

I generally take at least an hour to get my onions right, but that's really the essence of the dish - don't rush it, and always pay attention to it! After that it's easy. Have fun and enjoy! This soup is so easy to make and absolutely delicious! I think there may be a typo in the instructions, however. The onions, thyme, etc.

Cooking the onions for a very long time over low heat mellows their flavor and makes a truly delicious soup.

That would be entirely too long. Typo aside, this is fantastic.

This soup was phenomenal! Not sure why it only has 3.

The onions indeed take much longer than stated in the recipe. After 1h. 15min, we weren't able to wait until they fully caramelized, so I tossed in a small amount of sugar and it was fine. Next time, I will give myself enough time though. We used red wine instead of white, dried thyme instead of fresh, and added a bit of salt. Otherwise very easy and absolutely delicious!

Hubby and I really enjoyed this soup. We used Le Gruyere cheese which was fantastic and there are no leftovers! Will definitely make this soup again! This is a good recipe. The key thing is the amount of onions (2 lb, a bunch). It took an hour to brown them, it is important to get them colored.

The flavor is sweet and deep. I used chicken stock because I had it, beef is doubtless better but chicken works too. Very good recipe as is (little to no doctoring required). After making it a couple times, my only adjustment has been to double the cooking time on the onions and reduce the heat a little; it definitely concentrates the flavor. For my last batch, I doubled the recipe with no issues.

The best recipe for French onion soup ever! Quick and easy. Everyone loves it. Delicious! Used sherry instead of white wine, and less of it (1/3 c). Excellent and worth the time! Incredible soup. I made my own bone broth, which was time intensive, but worth it.

Terrific and very simple with a robust flavor. I substituted vegetable "better than bouillon" for beef stock to make it a vegetarian soup. Family loved it and wants this to be part of our repertoire! Excellent!! My guests thought one of best french onion soups they ever had. It took nearly 2 hours for onions to caramelize for me. Easy recipe. Would like to have cooked the onions longer for more color but taste was gr. Need to double or triple the cheese if you like it cheesy like in a restaurant.

Not quite enough to have cheese running down the side of the turn. I'll make it again.

FREDANDJUNE: Yeah it's a silly way to describe it. They mean the length ends are the root and the opposite end where green would grow. Basically, use the root as your guide. Excellent. However, my onions are round.. Really, I am not joking.

I honestly don't understand. I used sweet onions and shallots that I had on hand. I used Sauvignon Blanc and threw in a few beef bouillon cubes. Definitely cook the onions way down. I left them on stove for at least 1.

Instead of fresh thyme, I used dried and I think it added that extra zip. This was delicious and super easy to make. I really liked this recipe with one exception: substitute the white wine with red wine.

I found it MUCH better with a red - more depth. The carmelizing of the onions took longer and more attention, but definitely worth it for the flavour. Will definitely make again. Very easy to make with simple, delicious ingredients.

Absolutely the best onion soup I have ever had. The croutons are perfect. Here's a recipe I wrote myself. Mine's authentic.

AUTHENTIC- SOUPE- A- L- OIGNON- GRATINEE- FRENCH- ONION- SOUP- 5. It was excellent and as good as the ones I had in France many times throughout the years!

An excellent soup. This soup is awesome! Be sure to cook the onions for at least 4.

My 8 year old daughter loves it. This is an amazing soup. I found myself stirring the onions almost constantly in order to get that uniform golden color.

I believe the temp needs to be slightly less than moderate to get to the 4. I kept adjusting it, so who knows? Well worth the effort.

This is in my recipe box for good reasons. I would not change anything other than make a beef broth from scratch the next time around.