Julia Child I am not, but this classic French onion soup is still worth making! It takes time, so don’t plan to throw it together in ten minutes. This is a recipe to plan ahead. Get a bottle of wine. Enjoy savoring the time it takes and the delightful aroma of your kitchen when you’re done.
I’m not usually the person making the dinner, I stick to the snack portion of the menu. However, there are days you just want a hearty soup to warm you up. It’s always such a tough choice for me in a restaurant to choose between onion soup and clam chowdah. The onion soup pulls me in because of the bread and cheese. The clam chowdah is all about the creaminess and potato bits. At some point clam chowdah will make an appearance in the recipe list. But, today it’s all about onions.
Do you remember your first taste of real onion soup (not the stuff out of a box)? I do. It was at the Sirloin Saloon in South Burlington, VT. Alas, no longer. Oh, the melty cheese. The hunk of bread soaked in broth. Seriously, I could have skipped the onions, but that was then. Now, I practically scrap the bowl clean.
For this classic French onion soup, gather your ingredients, turn off the alerts on your phone, pop open that bottle of wine (it’s for you, not the soup!) and tell everyone else to buzz off for awhile as you are ‘communing with the great Julia.’
You’re going to start off with what seems to be a ridiculously too small stock pot, but you will be amazed at how little room those onions take up after caramelizing them. Wine at the ready? No one under foot? Let’s tackle the great French onion soup adventure!