Authentic French Onion Soup Courtesy of Julia Child

Step 1

Place heavy bottom stock pot or dutch over over medium-low heat.

Step 2

Add 1 Tbs cooking oil, 2Tbs butter to pot.

Step 3

Add sliced onions and stir until they are evenly coated with the oil.

Step 4

Cover and cook for about 20 minutes until they are very tender and translucent.

Step 5

To brown or caramelize the onions turn heat under pot to medium or medium high heat.

Step 6

Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.

Step 7

Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.

Step 8

Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).

Step 9

Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.

Step 10

Add the rest of the stock, wine to the soup.

Step 11

Simmer for 30 minutes.

Step 12

To make the "croutes" (toasted bread), heat oven to 325 degrees F.

Step 13

Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.

Step 14

Cook the croutes for 15 minutes in oven on each side (30 minutes total).

Step 15

Check the soup for seasoning and add salt and pepper if needed.

Step 16

Transfer to a casserole dish.

Step 17

At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.

Step 18

Add a few ounces of the swiss cheese directly into the soup and stir.

Step 19

Place the toasted bread in a single layer on top of the soup.

Step 20

Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.

Step 21

Drizzle with a little oil or melted butter.

Step 22

Place in a 350 degree oven for about 30 minutes.

Step 23

Turn on broiler and brown cheese well.

Step 24

Let cool for a few minutes.

Step 25

Bon Apetit!