Authentic French Onion Soup Courtesy of Julia Child

READY IN: 2hrs


  • 5 -6
    cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
  • 1
    tablespoon cooking oil
  • 2
    tablespoons butter
  • 12
    teaspoon sugar
  • 1
    teaspoon salt
  • 3
    tablespoons flour
  • 6
    cups beef stock (preferably homemade)
  • 12
    cup wine (dry white wine or dry white vermouth)
  • salt and pepper
  • 12
    ounces swiss cheese, grated
  • 4
    ounces parmesan cheese, grated
  • one half raw yellow onion
  • 2 -3
    tablespoons cognac
  • 8
    slices French bread (about 1 inch thick)
  • 4
    tablespoons olive oil, for drizzling


  • Place heavy bottom stock pot or dutch over over medium-low heat.
  • Add 1 Tbs cooking oil, 2Tbs butter to pot.
  • Add sliced onions and stir until they are evenly coated with the oil.
  • Cover and cook for about 20 minutes until they are very tender and translucent.
  • To brown or caramelize the onions turn heat under pot to medium or medium high heat.
  • Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
  • Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
  • 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).
  • Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
  • Add the rest of the stock, wine to the soup.
  • Simmer for 30 minutes.
  • To make the "croutes" (toasted bread), heat oven to 325 degrees F.
  • Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
  • Cook the croutes for 15 minutes in oven on each side (30 minutes total).
  • Check the soup for seasoning and add salt and pepper if needed.
  • Transfer to a casserole dish.
  • At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
  • Add a few ounces of the swiss cheese directly into the soup and stir.
  • Place the toasted bread in a single layer on top of the soup.
  • 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.
  • Drizzle with a little oil or melted butter.
  • Place in a 350 degree oven for about 30 minutes.
  • Turn on broiler and brown cheese well.
  • Let cool for a few minutes.
  • Bon Apetit!