Julia Child's onion soup gratinee
ANTI-CHEF · ♥ 17.2K likes · 394.6K views · 41 min video
Read about bulb onions in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ lb yellow onions
Thinly slice one and a half pounds, five cups worth, of yellow onions.
- 6 lb beef bones
- 2 whole carrots
- 2 whole onions
For the stock, roast about six pounds of beef bones with a couple of carrots and a couple of onions until browned; drain off the fat.
- 1 cup water
Deglaze the roasting pan with a cup of water, bring to a boil, scrape up and add to the pot.
Cover everything by around two inches with water, add a goody bag of parsley, thyme, bay leaves, garlic and cloves, a couple of celery stalks and salt; boil then simmer four to five hours.
- parsley
- thyme
- bay leaves
- garlic
- cloves
- 2 whole celery stalks
Strain and cool overnight; peel the fat layer off the top the next day.
- 3 tbsp butter
- 1 tbsp neutral cooking oil
In a four quart saucepan melt the butter with the neutral oil, add the onions, cover and cook slowly on medium to medium low for 15 minutes.
- ¼ tsp sugar
Turn to a moderate heat, lid off, stirring frequently for 30 to 40 minutes until deeply caramelised.
- baguette
Slice the baguette between one inch and three quarters of an inch thick and lay on a baking pan.
- 1 tsp olive oil
Dry the bread in a 325 degree Fahrenheit oven for 15 minutes, add a teaspoon of olive oil to each slice, move them around and bake another 15 minutes, half an hour total.
- 8 cup beef stock
Bring eight cups of beef stock to a boil.
- 3 tbsp flour
Sprinkle three tablespoons of flour over the caramelised onions, stir in and cook three minutes.
Add the boiling stock a little at a time, blending each addition in before adding the rest, to avoid flour clumps.
- ½ cup dry white vermouth
- black pepper
- salt
Add the dry white vermouth, crack in black pepper and season with salt to taste.
- 2 oz slivered cheese
- 1 tbsp grated raw onions
Put two ounces of slivered cheese and around a tablespoon of grated raw onion in the bottom of the bowl.
- ¼ cup Gruyere cheese
- butter
Ladle in the soup, add as many toasted bread slices as fit, top with a quarter cup of grated Gruyere and dot with a little butter.
Bake at 325 degrees Fahrenheit until bubbling; then finish under a rip-roaring broiler until the cheese melts, bubbles, browns and scorches slightly in spots.