The BEST I've Ever Had: Julia Child's French Onion Soup

Рет қаралды 491,941

8 ай бұрын

I always wanted to remake Julia Child's masterpiece: French Onion Soup (Soupe a l'oignon). The first time I made it, it was very, very good. But a few years of learning and the addition of homemade beef stock, how much does it improve?! You can find this recipe in Mastering the Art of French Cooking v1.
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Recipe:
(for 6)
1 1/2 pounds sliced yellow onions
3 tb butter
1 tb oil
1 tsp salt
1/4 (or a pinch more;)) sugar for the onions to brown
3 tb flour (don't be a cowboy when adding this in)
2 quarts beef stock
1/2 cup dry white wine or vermouth
salt and pepper
3 tb cognac (if you want)
rounds of french bread toasted (olive oil and a garlic clove)
1 to 2 cups of swiss or parmesan cheese... or both
beef stock:
3 to 4 pounds raw beef bones
2 each: roughly sliced carrot, onion, celery
6 or more quarts water
herb bouquet: 8 parsley sprigs, 1/4 tsp thyme, couple bay leaves, 6 peppercorns, 4 allspice berries
2 large garlic cloves smashed
large unpeeled tomato
salt and pepper

Пікірлер: 1 200

@LorBell

Well, Julia actually ENCOURAGED the use of cubes and always added the fact that 'you do you' is best in the end. She was and never had been a cooking snob. I will agree, however, on the cubes being highly salted and using less is best.

@electronblue8334

I was watching this German cooking show and the host (a Michelin-starred chef) said: "Anyone who says they can caramelise onions in less than an hour is lying" and I was pretty bummed because I would never take the time... So when you said "45 minutes" I got very curious and chuckled to myself when you added another 20 minutes. I guess the chef was right!

@colleengallo4831

I’ve been making French onion soup since I was 10 years old. My mother was born and raised in France, and she often used beef bullion cubes. Best to find the low sodium ones. As long as you use the best quality of stock or broth you can find it will all be good. *Note: if you make your own stock, smear the bones with a bit of tomato paste before roasting. It will give your stock a depth of caramelized flavor without imparting a tomato flavor

@pamchamberlin6703

Pro tip: when you’re using yellow onions for any kind of stock or broth that is going to be strained, don’t bother peeling them. The skins give a nice color to chicken broth, and it saves a lot of time and tears to leave the skins on.

@lindasueanderson8024

In case you wonder if you have an effect on your viewers, my husband called me to dinner by yelling “order up!” at me from the kitchen. Glad you revisited this recipe.

@michellesmith7033

Jamie makes real stock this time because he says last time he made this recipe everyone told him he shouldn't use bouillon cubes. Now everyone is saying its ok to use bouillon cubes. You just can't win Jamie!

@HelloloMeow

Some heros wear aprons. Thank you.

@rhinox3474

Those bowls made me nervous under the broiler.

@martinklaus2203 Күн бұрын

Tomato paste on the bones before roasting. Would like meat on the bones also. Don't put salt in the stock. Salt is for the dish you are going to make with the stock.

@Buzzkill-wn7tf

Thing that convinces me to finally spend the day making this soup was watching Jamie absolutely hoover down TWO good-sized bowls of it! Sold.

@davidcarter4877

My man just ate like a pound of onions in one sitting. Respect.

@desyloohoo

Regarding the flour issue you had, it wasn’t from adding all the flour at once. It was from adding all the stock at once. Anytime you’re doing something with flour as a thickener, add the liquid a little bit at a time, stirring it until smooth after each addition and once it’s a thick liquid, THEN you can add the remainder of the liquid. Lots of ppl make this same mistake when making gravy and don’t know why they always have flour eyeballs.

@dianacfleming

If you have leftover beef stock, you can reduce it and freeze it as ice cubes (literal home made 'stock cubes'). Very handy to have in the freezer, doesn't take up much space if reduced, and you only have to make stock once in a while. The soup looked amazing, curse you. Now I'm craving it!

@ceebee987

When I first met my husband (many moons ago) I learned his favourite dish was french onion soup, though he'd never had it homemade. I had gotten Julia Child's "joy of cooking" as my very first cook books very recently (90l's) and thought I'd give it a whirl. That was, and still is to this day, one of the BEST soups I'd ever made/eaten. I would never even try another recipe.

@lexirodriguez6195

I just used your older french onion soup video last night to make the soup for dinner for my dad since he’s a huge gourmet foodie… he said it was the best he’s ever had ❤ I used the cartons of organic beef broth with a tablespoon of better than bouillon beef added in… also threw in a bay leaf and used brandy and white wine. Hands down one of the best tasting things on this planet is homemade french onion soup! Thank you for your video 😊

@pedrobernardo5887

"This is the best bowl of soup I've ever had" - Is my constant response every time I cook myself onion soup.

@LRWdesign

I like to use Gruyère cheese in French onion soup. I think it is better than a Swiss-parm mix. 🤷‍♀ But, it’s all personal preference. Love French onion soup when it is homemade like that. ❤❤

@pjef1956

"Is that the Titanic??" ... Huge belly laugh. Thanks for that, Jamie. Also, your cooking has slowly and steadily improved. Mastery of the techniques, making guesses when there are holes in the recipes ... And you never fail to make me hungry for what you prepare. You started out as a totally OK chef, in my opinion, and you're grown to be someone that I'm sure people would hire to be their own personal chefs. Congrats !

@matthewlarson4513

Leaving the horns in was MAGICAL. seriously- so much more fun than a truck backing up.

@queenbeemo42

Dry vermouth is such a great cooking wine. Not expensive, lasts well, and is great for anything that calls for a dry white wine be it french, Italian or Chinese! I was purchasing it at the grocery store a few years ago and the liquor center manager asked if I was making martinis! I said no, just for cooking since I love to drink my regular wine. He literally said, “OMG, it’s perfect for that isn’t it? Next time I have someone in here who doesn’t like wine but needs some for cooking that is exactly what I’m recommending!”