How to Make French Onion Soup | Vintage Reader’s Digest Recipe

French Onion Soup has a long history, from the bustling Paris food markets of Les Halles to American kitchens in the 1970s.

In this episode of Cookbook Junction, we explore a classic recipe from the Reader’s Digest Creative Cooking cookbook and see how it compares to the modern restaurant version of French onion soup.

Along the way we discuss:

• The history of French Onion Soup
• The famous Paris market Les Halles, once called “The Belly of Paris”
• The influence of Julia Child and The French Chef on French cooking in America
• Why some French onion soups have darker broth than others
• The difference between baking the bread separately vs broiling the soup

This recipe uses simple ingredients but relies on patience as the onions soften and lightly brown before being combined with rich beef stock.

Join me as we cook through time.

Recipe used in this episode

1 lb onions
4–6 tablespoons unsalted butter
4 cups chicken or beef stock
Salt
4 slices French bread
1 cup grated Gruyère cheese

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