French Onion Soup Gratinee |
My original notes from Julia- can you tell I worked for Aetna at the time? |
She recommended making the beef stock from scratch and I wholeheartedly agree. Yes, it takes more time and patience, but well worth the the effort in the end. There will be more than required for the soup, but it can be frozen and used at a later date. Carmelizing the onions mellows and sweetens their flavor and turns them to a nice, deep golden brown. And a combination of Gruyere, Swiss and a sprinkle of Parmesan (along with Julia's splash of cognac) finishes it perfectly!
Julia Child |
I did make one minor change to Julia's recipe. Instead of using toasted slices of baguette, I use homemade croutons (again, more work, but well worth it!) because they are more manageable to eat within the soup and gives a nice texture to the top. I don't believe in having to fight with your food when you eat it, and this is the perfect solution. So, when you have time on a cold, rainy weekend, make some French Onion Soup Gratinee- and raise a glass to Julia... you'll be glad that you did!
Beef Stock
Beef bones and veggies in roasting pan |
Stock simmering in pot |
French Onion Soup Gratinee
Carmelized onions |
To assemble the soup: line the bottom of individual crocks with a 1/4 pat butter, then a slice of Swiss Cheese. Ladle in the hot soup. Float a generous amount of croutons on top. Top croutons with a slice of Swiss cheese, a handful of Gruyere and a sprinkle of Parmesan. Top with a dash of cognac or sherry and bake in a 450 degree oven for 20 minutes until cheese is melted and browned.
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