Uploaded October 2023 | Updated September 2026, 7 hours ago
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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🚩What I Use (Amazon Store)
amazon.com/shop/antichefjamie
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Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
The Way to Cook cookbook:
amzn.to/3IJWnva
Music: epidemicsound.com
#jamieandjulia #frenchonionsoup #antichef #juliachild
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
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.
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
🚩What I Use (Amazon Store)
amazon.com/shop/antichefjamie
(As an Amazon Associate, I earn from qualifying purchases)
Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
The Way to Cook cookbook:
amzn.to/3IJWnva
Music: epidemicsound.com
#jamieandjulia #frenchonionsoup #antichef #juliachild
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
