French Onion Soup

Julia Child's French Onion Soup
Prep Time 30 mins
Cook Time 2 hrs


  • 5-6 cups yellow onions thinly sliced
  • 1 tbsp cooking oil
  • 2 tbsp butter
  • 1/2 tspn sugar
  • 1 tspn salt
  • 3 tbsp flour
  • 6 cups beef stock
  • 1/2 cup wine dry white wine
  • 8 slices French bread one inch thick
  • 4 tbsp olive oil for drizzling
  • 2-3 tbsp cognac
  • 1/2 raw yellow onion grate
  • 12 oz Swiss cheese grated
  • 4 oz parmesan cheese grated


  • Place a heavy-bottom stockpot or dutch oven on a stove over medium-low heat. Add cooking oil and butter. Saute onions until evenly coated with oil and butter.
  • Cover the pot and let it sit until onions are soft and translucent, about 20 minutes. For caramelized onions, turn the heat to medium or medium-high. Stir in sugar and salt and cook uncovered, stirring often until onions are browned and reduced.
  • Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until the flour and butter form a thick paste. If paste not achieved, add more butter.
  • Mix in 1 cup of warm beef stock. Scrape the bottom of the pan to prevent scorching. Stir in the remaining stock and wine. Let the soup simmer for 30 minutes.
  • For the croutons or toasted bread, preheat your oven to 325 degrees F. Drizzle bread with olive oil and place on a baking sheet. Bake the bread for 15 minutes at 325 degrees F. Flip the slices over and bake for another 15 minutes.
  • Once the soup has simmered, preheat your oven to 350 degrees F.
  • Salt and pepper to taste.
  • Pour the soup into a casserole dish. Stir in cognac, the 1/2 raw onion (grated), and a few ounces of Swiss cheese.
  • Top the soup with toasted bread in a single layer. Top the bread with the remaining Swiss and Parmesan cheese. Be sure all the edges of bread are covered to avoid burning. Drizzle with oil or melted butter.
  • Bake the casserole at 350 degrees F for 30 minutes. Turn on the broiler and brown the cheeses.
  • Let the soup cool for a few minutes before serving. Enjoy!