Julia Child’s French onion soup✨ . ▪️5-6 Cups Yellow Onions, thinly sliced (1+1/2 - 2 lbs.)▪️1 Tbsp Cooking Oil▪️2 Tbsp Butter▪️1/2 tsp Sugar▪️1 tsp Salt▪️3 Tbsp Flour▪️6 Cups Beef Stock (preferably homemade)▪️1/2 Cup Dry White Wine▪️Salt & Pepper▪️12 oz. Swiss Cheese, grated▪️4 oz. Parmesan Cheese, grated▪️1/2 Yellow Onion, grated▪️2-3 Tbsp Cognac▪️8 Slices French Bread, about 1” thick▪️4 Tbsp Olive Oil, for drizzling▪️ . 🌱Vegan Modification: Sub in more oil for butter, vegetable stock for beef stock, and plant based cheese for cheese . 1️⃣ Place heavy bottom stock pot or dutch over over medium-low heat. Add 1 Tbs cooking oil, 2Tbs butter to pot. 2️⃣ 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. (Check to ensure they aren’t burning a couple times throughout) 3️⃣ 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. 4️⃣ 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). 5️⃣ 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. 6️⃣ To make the "croutes" (toasted bread), heat oven to 325F. 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). . ⬇️ Recipe continued in comments (it was too long to fit in the caption)
