Julie & Julia's French Onion Soup - Dinner With Julie

Julie & Julia’s French Onion Soup


October 4, 2008

This serves 2-3; double everything (you could get away with not doubling the butter and oil, unless you want to) to serve more.


2-3 large onions, halved and thinly sliced

a drizzle of canola or olive oil

1 Tbsp. butter

pinch of salt & sugar

a glug of sherry or 1/2 cup white wine

1 can beef broth or bouillion, plus 1 1/2 cans water (or about 3 cups of beef, veg or onion stock)

a few springs of fresh thyme, or 1 tsp. dried

1 bay leaf

salt & pepper

2-3 thick slices crusty French bread, or twice as many slices of baguette

1 garlic clove (optional)

grated Gruyère, Emmental aged Gouda or old white cheddar and Parmigiano-Reggiano, for sprinkling (1/4-1 cup)


1Heat a drizzle of oil and small lump of butter in your soup pot set over medium heat, and saute the onions for about 15 minutes, until golden. Add the salt and sugar and continue to cook until they are a fairly deep golden. Add the sherry if you're using it, and cook for another minute, until it more or less evaporates. Otherwise add the wine, then the stock, thyme and bay leaf. Bring to a simmer and cook for 20-30 minutes. Pull out the bay leaf and thyme stems if there are any, and season the soup with salt and pepper.

2Meanwhile, toast the bread slices, and rub them with a cut clove of garlic if you like. Turn on the broiler. Divide the soup among 2-3 ovenproof bowls set on a baking sheet and top each with a toast, then sprinkle with the grated cheeses. Broil for a minute or two, just until the cheese melts.

3 Serve immediately.