As I'm leisurely reading My Life in France, I've decided to do three segments from Julia Child's book in culinary photography. This weekend I found myself fumbling with small onions in the supermarket and couldn't stop adding more and more to my bag.
So as I chopped and chopped and chopped onions it reminded me of the scene in Julie & Julia when Meryl Streep as Julia was learning to professionally chop onions and her counter was covered in a mound of onions.
So I made French Onion soup from scratch. It turned out to be the best I've ever made... I was as pleased as a pickle.
French Onion Soup
4 servings
3 tbsp butter
5-6 small onions
2 shallots
2 cloves of garlic
32 oz. beef stock
pepper to taste
1 cup shredded gruyeres cheese
1 cup shredded emmentaler cheese
baguette
Carmelize onions in stock pot with butter on medium high. Turn heat to medium, add shallots and garlic, add beefstock and let simmer for 20 minutes. Scoop soup into individual oven safe soup bowls. Top with slices of baguette and shredded cheeses. Place bowls on cookie sheet with slices of bread, drizzled with olive oil and salt, baking at 450 degrees for 10 minutes or until cheese bubbles and toast turns golden.
Bon appetit!
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