🚨 SPECIAL EPISODE 🚨 Today’s episode, is the very first Kitchen Theatre we shot. It has a special place in my ♥️ because Julia Child was a huge influence on my cooking and we both attended Le Cordon Bleu! In the famous words of Mrs. Child “Bon Appétit”
Catch a new episode, character and recipe EVERY TUESDAY.
Ingredients:
5-6 cups of yellow onions, thinly sliced
1 tablespoon of cooking oil
2 tablespoons of butter (because everything is better with butter 🧈)
1/2 teaspoon sugar
1 teaspoon 🧂
3 tablespoons flour
6 cups of beef stock
1/2 cup 🍷 (dry white wine, or dry white vermouth)
season it with salt/pepper
12 ounces Swiss 🧀, grated
4 ounces parmesan cheese, grated
2-3 tablespoons of cognac
Croutes:
French baguette🥖
Oil oil drizzle
Directions:
First, heat 1 Tbs cooking oil and 2 Tbs of butter to a stock pot over medium-low heat.
Second, add the onions and stir until evenly coated with oil.
Then, cover and cook for about 20 minutes, until tender and translucent.
To brown/caramelize the onions turn the heat up to medium-high heat (NOTE: add more butter if the onions are starting to burn).
Then, add 1/2 tsp sugar and 1 tsp 🧂 and continue to cook uncovered, stir frequently until the onions have browned and reduced by half.
Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
Brown the flour for about 2-3 minutes (if the flour doesn’t form a thick paste, add more butter).
Now, stir in 1 cup of warm stock, scraping the bottom of the pan.
Add the rest of the stock, and wine to the soup and simmer for 30 minutes.
🥖 Croutes:🥖 (toasted bread)
Heat oven to 325 degrees F. Drizzle olive oil on either side of the bread slices and cook in the oven for 15 minutes each side (30 in total).
As the bread is cooking, check the seasoning of the soup, and add Salt and pepper if needed. Transfer to a casserole dish and add 2-3 Tbs cognac and rate 1/2 raw onion into the soup.
Add a few ounces of Swiss cheese directly into the soup and stir.
Place the toasted bread in a single layer on top of the soup and sprinkle the rest of the cheese in a thick layer on top of the bread – covering the edges (prevents burning).
Drizzle with oil or melted butter, and place in a 350 degree oven for 30 minutes. At the end, turn on the broiler to brown the cheese well.
Let cool for a few minutes.
Bon Appétit!
xx
Julia’s Child