Julia Child's Famous French Onion Soup | Jamie & Julia

Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia. Today I make her famous french onion soup... gratinée (shredded cheese and french toasted baguette on top!)
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Julia Child's French Onion Soup Gratinée Recipe:
Ingredients:
5 cups thinly sliced yellow onions
3 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
2 quarts beef stock, boiling
1/2 cup dry white wine
salt and pepper to taste
3 tablespoons cognac
4-6 rounds of hard-toasted French bread
1-2 cups grated Swiss or Parmesan cheese

[@antichef]

Hiiiiiii! I get a ton of a comments regarding those beef bouillon cubes. Faux pas... I get it. When I made this video, I was not as far along in this cooking journey as I am now and had no idea what I was doing at the time. I've made the soup since and used a homemade beef stock. Of course I recommend using a good beef stock or making your own, BUT that doesn't change the fact that the soup made in this video was delicious. My 2 cents... make it however you want! 👍

[@amandaredd3057]

You're righteous, my friend 👍

[@carolmufarrij777]

That was a topic I wanted to ask you about. Over the many years that I have made this recipe I have used bouillon cubes. I was surprised to see you say that in the recipe. But you also emphasized how delicious it is. This makes me think that I will continue the practice of using the cubes. Making homemade stock is laborious. This recipe in and of itself Has many steps and nuances. Using ready made bouillon cubes (despite the high salt) streamlines things. Do you suggest any particular brand as the highest quality of bouillon cubes available. Or maybe you can suggest canned or cartoned bouillon cubes that have a good flavor.

[@rustyoilburner]

@@carolmufarrij777 I am not a chef or any sort of culinary professional, but.....I have been using the"Better then...." line of flavoring for years. It's a very thick syrup and comes in a easy to use wide mouth bottle. Lasts forever in your fridge. I really like the beef and roasted veggis. Just my opinion.

[@carolmufarrij777]

Thank you very much. I’m going to go to the store and look in the section where there are bottle condiments and look for, “better than… “ beef broth brand. I am guessing that this must be the same aisle as salad dressings etc. It definitely is in a bottle? I thank you very very much. I hope they have it here in my area. Very thoughtful of you to respond to my question. Best regards

[@masakimoayra00]

I've been cooking for a long time and I fully recommend using whatever you have on hand. Sometimes I have homemade stock. Sometimes I have bullion. Sometimes I use a mixture. The joy of cooking at home is you get to make it how you like. I love watching your cooking journey. I hope you continue without too much consternation

[@GoodForYou4504]

I love that you made this recipe! My father was the director on the original French Chef show and I was lucky enough to attend a few dinner parties at Julia's house. I can't really recall any of the food other than the french onion soup. It was delicious and I've enjoyed it ever since! I can also say that she was a wonderful host. She went around to speak to everyone during meal, even us unimportant kids. Thank you for the video and respecting her legacy!! 👍

[@ljcl1859]

That is an awesome story to have. I felt connected to Julia just from growing up and watching her shows and was thinking about how much I love this young man's appreciation for her. I hope your father is doing well. Your comment piqued my curiosity and I checked out his profile on WGBH. What an amazing career he has had. I appreciate his work as I grew up watching PBS, and enjoyed many of the programs he worked on.

[@GoodForYou4504]

@@ljcl1859 Thank you. My dad is doing well. Semi retired, but still working on shows. 👍

[@instabad83]

David B. Atwood. I found the director credit

[@lulumoon6942]

Thanks so much for sharing your memories!

[@QueenBee-gx4rp]

You were a fortunate child.

[@kell_checks_in]

This was the supper Julia had the night before she died, at home in her sleep. :' ) All of her family & friends were in town for her birthday, so they made it a wake instead. She had a great life. If any death is a "good" one, her's was.

[@michellealms3238]

❤️❤️😇😇

[@simongreasley8643]

It’s lethal?

[@redstateforever]

@@simongreasley8643 When you’re 91, just being alive will inevitably be lethal. Sooner than later.

[@simongreasley8643]

@@redstateforever I’m 374

[@Lyndanet]

beautiful antidote

[@snewmiller]

Btw. Book was written for Americans to “master the art of French cooking” - hence Fahrenheit. ;-)

[@antichef]

of course... just a little joke!🙌

[@snewmiller]

@@antichef Just making sure! Love watching your journey - the always at the brink of chaos resonates with me. 😂

[@plasticoyster8131]

Ironically he has the British revision, so anything with pints is off because the British revision uses imperial pints, where as Siri uses American pints

[@domhimium]

@@antichef Its just a prank bro

[@susanfabian1521]

💯

[@Celestein]

Any time I cook a large beef roast I put in loads of onions and use them and the stock for French onion soup the next day. It's so rich and delicious.

[@bigrich6750]

That’s a great idea.

[@Spunkkygirl]

Thank you for this idea. ❤

[@jimbob-robob]

Why aren't you using the beef juices and onion for gravy or sauce with the beef?

[@carolmelancon]

I seem to remember watching Julia make this on her show back in the '70s that she browned the onions quite a bit more before adding the stock. I was in high school back then and didn't own the book. I would watch with pen and paper to transcribe the recipes (oh, how handy is the internet) and remember making a lovely cheese souffle for the family dinner from my notes.

[@wandaarnt234]

Yes loved the show

[@callmechia]

I followed a Julia French onion soup recipe years ago, I wonder if it was from a different cookbook; same thing, onions were browned until they were almost dark. Maybe I’m imagining it but I believe the recipe also called for kirsch. In any case, it was the best French onion soup I’ve ever had.

[@sebeckley]

The onions should be a rich brown, almost the color of the beef broth.

[@blktauna]

that souffle is bomb

[@gamergirl209]

My mom has a whole spiral notebook of recipes she copied off of tv. Should really go through it again

[@Lauri0909]

You talked about her using Fahrenheit instead of Celsius as a fauxpas in her book. But i think it was a intend decision. I read her biography "My Life in France" and in there she talked severalt times about the problems she encounterd while writing her book french cooking. She wanted to bring the french kitchen closer to america because it made her start to learn to cook (side fact before her time in french she wasnt her great cook). During the whole writing process she was in contact with family and friends in america checking if all ingridients could be bought at the amreican market and so on. I can also suggest her biography. It was very interesting.

[@Christopher-hb1wx]

The cookbook was intended for American home cooks, so using Fahrenheit was the natural thing to do. Her books do have conversion charts, however.

[@AlexBobalexRavenclaw]

I love that book! I’ve listened to it over and over 😊

[@g-girl9867]

What she said… The Long and Winding Road from the movie Julia & Julie brought me to the book by the late Ms Julie Powell onward to My life in France then to Mastering the Art… and hence - my online purchasing of used books (and one movie) brought me to this wonderful Anti Chef channel. Kudos to Jamie and youtube for tracking my interests!

[@Gambole]

My tip for making this less labour intensive, caramelise the onions in a slow cooker. I make a big batch of the onion and then freeze some so I can make the soup more quickly whenever I want.

[@izzieluv]

Brilliant.

[@Annie1962]

great tip, thank you

[@stevefiorey630]

Yeah, no. Making things "quickly" was never a thought process of Julia Childs. To each their own, but that's a horrible tip. Onions 100% deteriorate when cooked and frozen. The flavor will never, ever be the same.

[@Gambole]

@@stevefiorey630 It tastes good enough for normal everyday life to me. I really can’t detect much difference between the fresh batch and the frozen batch. Life is busy. I love French onion soup but I don’t have a couple of hours spare to make it every time I fancy it. Life is full of compromises 🤷🏻‍♀️

[@joanb4456]

I took a snapshot so I can remember to do this. Thank you for this tip!

[@bflogal18]

The onions should be carmelized and a rich brown color. The process can take well over an hour and works better in a larger pan with more cooking surface.

[@mrsamfox00]

Or on a sheet pan in the oven

[@joncarroll2040]

You can make it with less cooking and it tastes okay. I'm honestly amazed he got it that color though.

[@josephpotter5766]

@@joncarroll2040 He used oxo cubes, which are basically beef flavoured brown food colouring. Seriously, they're designed for making british style gravy and contain industrial caramel colouring to make anything you make them with a rich brown colour. A good French onion soup should have onions caramelised to the point you could use plain tap water and it would be the colour he gets it to.

[@rebel4466]

Have heard anything to up to 4 hour caramelization processes. People go crazy with those basics. Is it needed? Probably not. Does it hurt? Probably not.

[@cawashka]

it kinda hurt seeing him stop at the “golden-blonde” stage lol and he made it all in the same pot?? like cheese and all? I usually make the soup in a pot and then bake in a small (sort-of) crock bowl

[@randallthomas5207]

I grind onions, sometimes adding mushrooms, carrots shallots or zucchini, through a meat grinder, and then slow simmer it in a large Dutch oven, with a 1/4-pound of butter, until the vegetables caramelize and can it in one-cup jars. This is an umami packed add-in for nearly any sauce, or soup. And what i use as a base for my French Onion soup.

[@keithbyrd7566]

Wow! Brilliant!!

[@yarnexpress]

As a young bride, I watched "The French Chef" religiously once a week--so did everyone I knew back then. One thing JC said was to make your own at least once so you what you're aiming for when buying rather than making. I haven't made this soup for years but I will tomorrow. I'll use the Cuisinart to slices the onions & Better than Bouillon for the stock. Thanks for doing this series JC's cookbooks have been languishing unused for much long.

[@whittkatt]

They sell these kind of heavy plexiglass blocks, that both magnify the print, and also weigh down and hold open a book, and protect it from splashes too. Kinda helpful when following a recipe from a beloved book.🌸

[@houseofiii]

I can’t tell if this guy is genuinely this chaotic or if it’s a great performance, but either way I’m watching

[@frannymcb_]

As an ADHDer myself, I have *theories*

[@kristendaniels5656]

Don't be afraid of the Fond when you are cooking dishes that are full of liquid and need reducing. The schmutz that you were trying to remove is the Fond. AKA extra flavor! Just take your wooden spoon and scrape along the edges and stir it into the liquid. Julia uses a fair amount of alcohol in her cooking so you might want to consider having a small stock on hand for cooking. Red and White Wines, Cognac, and Sherry. Splurge on quality butter with high fat content. And one more thing to remember... Prepare to gain weight ! Julia's recipes are not for the super healthy eater. They are healthy in the sense that they are cooked from scratch, but not calorically healthy. Bon Appetite and great job on the recipe !

[@lulumoon6942]

Fond is life! 🤪

[@zer00rdie]

Most rookies and homecooks will mistake fond for burnt and charred stuff though, which will completly ruin anything you're trying to simmer.

[@touchthesun]

In case you don't know this one yet, if you toss your onions into the freezer for 10-15 minutes before chopping, you won't cry at all. I'm making french onion soup right now, and this technique has changed my life.

[@user-lp8kw6hf5u]

I did it! I was first time in my life when someone inspired me to cook smt! In the end, I wasn’t disappointed at all! It was really nice. Thank u

[@DoroHiro]

Wasn’t it the best soup EVER???!!! 😊

[@carolmufarrij777]

This is a great demonstration of my favorite recipe from Julia Childs book. Over the years I have made this over and over but watching you made me realize that there are steps I actually skipped. I look forward to making it according to your demonstration. You are not alone and not reading carefully the instructions of a recipe. I tend to read as I progress in the recipe. There are steps that you took that I never even remember seeing. As I said I’ve been making this for over 30 years and you have made it possible for me to make it much better. Many thanks

[@michaelaldan4354]

hope you have many years of cooking left Carol,.. your family must be spoiled! ☺

[@dmorrison308]

I make this so often, sans alcohol, and freeze any leftover and buy another baguette. My whole family loves this. I use small crocks to serve.

[@harlandted]

I had the honor of waiting on her many times at Le Meridien Boston. I never let her pay.

[@amandafeliciano542]

Recipes for French onion soup always say you can caramelize the onions much quicker, but I find it usually takes more like 45 mins to and hour or more

[@PinkSander]

I made FOS with crockpot onions for the first time last winter omg, never making them a mother way again! Added a little butter and about an inch or so worth of beef broth so the onions weren't in a dry pot. Let them cook on low, I did 5 lbs of onions for a huge batch, so mine took 16+ hours, stirring every couple hours or so. They get deep brown and soooooo flavorful!

[@50statesby50]

I'm cooking my way through the book too! There's so many good recipes in that book, but this still remains in my top 5. So so good!

[@aairsick]

I’m so thrilled to see how this is made - it’s a favorite in Paris especially in the fall! I’m not missing the baked goods - this direction is really fun!

[@antichef]

Good! I'm happy to hear this!

[@pwns247]

I love the cookbook thing. NO ONE (other than you grandmother) uses cookbooks any more so its just kinda nice to see.

[@annemarieanderson4824]

What the heck, you're hanging with the wrong crowd my dude. Plenty of us out here buying and using cookbooks

[@martineastman9855]

I always use cookbooks! It helps that my local library has a killer cookbook selection

[@thelmatellez2845]

I made my own version of that using the Georgia onions oh my God it was amazing and I will definitely make that again

[@diamondflaw]

Vidalias are great 👍. If you’re out west, we’ve also got the Walla Walla onions that are super sweet as well.

[@kevincrosby1760]

@@diamondflaw Greetings from Benton County, WA...where Walla Walla County is just on the other side of the Snake River bridge. They grow just as well here as they do across the river...just can't sell them as Walla Walla Sweets.

[@michaelscampini1573]

Hey man! I've always wanted to check these books out but never have. I love to cook, but I'm definitely a budget type of guy so knowing Julia, I just assumed her recipes were way too hard and incredibly expensive. After Watchung your videos I decided to order her books. Great reads as I love her writing style, but I realized her recipes can be adapted to a budget cooker with thought. That being said, I have about 6 of her recipes now as mainstay to impress or add at dinner parties. Her French onion soup is now a ne regular fir my winter comfort food. Overall, your vids piqued my interest in what I have always been interested in and forced me to look into it more. You kinda cook like me, as I talk to myself while cooking with sarcasm and love and enjoy calculations in European recipes. Her recipes are more complicated than most, but you begin to understand what layered flavor and complex aromas mean after trying her recipes. Its like when you layer music to produce unique sound. Way ahead of her time, or perfect for her time. Thanks for the vids as I'm going to call you the hipsters guide to making food we love.

[@amandaredd3057]

I used to work at a restaurant when I was in my early 20s that made She-Crab Soup. It was actually more of a chowder and it had brandy in it. That stuff was effing addictive 🤤

[@PyrrhusBrin]

When I do French Onion Soup I like to use a variety of onions, garlic and I even throw in some shallots. I have gotten tons of compliments for it and usually I cook it once a year.

[@suran396]

I also use as many different types of onions as I can find. (But never more than 1/2 a sweet onion.) I also don't add the cheese. My hubby doesn't like cheese. So, I make the bread, serve on the side, and my son and I add grated parmesan to our individual servings. Not classic, but it works!

[@KatieCatWalker]

I just came across your channel a few days ago and I have been watching your videos randomly. I do have one tip and it isn't a faux pas. I still do this and I've been cooking for years. Swimming goggles for cutting onions. 😂 Trust me, I get jokes and laughs but I don't care. It works. I hope that helps.

[@SweetAphroditeOG]

I used to cook one thing from Julia's book each day. Trying to teach myself how to cook. I quickly learned there are now lots of modern "short cuts" and I haven't bothered with her book in 20 years. Same results, less struggle 🙂 Now I like cooking.

[@stevefiorey630]

It is true some shortcuts exist and can be an equivalent substitute, if executed correctly. However the majority of the time, shortcuts are nothing more than laziness in the kitchen. Don't have the time to properly make something? Don't make it. Don't really care about the results and serve what the majority serve to their loved ones? Use shortcuts all day long.

[@SweetAphroditeOG]

@@stevefiorey630 I do not care about your opinion on short cuts. 🤣

[@stevefiorey630]

@@SweetAphroditeOG Wasn't trying to be mean.... cook how you wish. No biggie. Just don't compare a short cut to the actual thing. They're not the same.

[@SweetAphroditeOG]

@@stevefiorey630 they're the same in the end. That's what a short cut is. It gets you to the same result, faster. Learn the definition of words. 👍

[@milenakupiec1839]

@@SweetAphroditeOG haha well then by your definition what you’re doing is not a short cut as I doubt you get the same result. At best, it’s busy lifestyles, at worst, cheating and/or laziness.

[@smatheson7527]

I used to cry during the onion slicing. My MIL told me to try lighting a candle and placing it right near the chopping board. Guess what? It really helped. First and probably last good advice I ever got from her.

[@kathyscrazylife]

I always loved watching Julia cook- but I like Jamie cooking Julia’s dishes even more!

[@kungfumind.]

I grew up in France, French onion soup, chocolate mousse and croissants and baguettes were a weekly favorite. Thanks for sharing. I'll have to try and make this. Cheers!

[@jackeenester2807]

You crack me up! I envy how you are not Mr. Neat/Perfect and your stuff comes out fantastic. You kinda chill cook. Thanks kiddo for the smiles while teaching us how to make soup.

[@NetEenWaarheid]

“Sugar helps the onion to brown” - sounded exactly like the “Good Doctor “ 😂

[@erich7592]

Your video was the inspiration to make this for dinner. Started out they day before making beef stock and the end result was extraordinary. Used a mandolin to slice the onions and it worked really well Since it was already out, popped in the cheese grater insert for the first time, double duty!

[@dralissa123]

Proper technique... scrapes blade across the board. Love this guy

[@StokesCheri]

1. LOVE your cabinet interiors! I've never seen anything like that!! 2. There are ONION GLASSES that you can buy... 3. There are Book Stands that hold your book open... ;*

[@tric5122]

Have to remember that she was making these books for Americans to learn this, so it would make sense to use American measurements. Also to really make it look nice, get some bowls that can be used in the oven, and parse out the soup, put a piece of the bread in each one, then the cheese then cook them in the oven. Great stuff btw, I've now got an interest in buying this book; my son is really getting into cooking and might well like some of these recipes.

[@johnr797]

Yeah if the bowl doesn't have broth burnt to the sides of the bowl when it's served, I dunno if it can still legally be called French onion soup

[@IrishAnnie]

Seriously. One time making onion soup, I wore my scuba mask. Worked perfectly. Now I make it outside on the grill eye.

[@Ashmole3]

My mom was actually Julia Child's nurse. She got this recipe from her. I think she dictated it to her but I'm assuming it's the same as in the book. Grew up with this soup and it was always a treat when she made it.

[@annebiedenstein395]

Just an FYI (since I've seen this in most of your Julia videos), running your knife over the honing steel doesn't actually sharpen the knife. It only aligns the blade by pushing the edge back to the center which makes a sharp knife feel sharper but won't sharpen a dull knife. To actually sharpen the knife, you have to grind the blade to produce a new, sharp edge. There are some at-home appliances that do a decent job (read reviews first as there are also some pretty terrible ones out there that will destroy your knives) but the best way is to have them professionally sharpened. I get mine done about once or twice a year.

[@lindalettman624]

That’s really helpful, thank you!

[@thejohnbeck]

and for those willing to give it a shot, honing stones are great. i think my honing stones skills are beginner, but man do the stones WORK , and you'll get better over time. stay safe, no self-sudoku

[@kcgunesq]

@@thejohnbeck Except that stones can be very unforgiving if your technique isn't good. Really, a mandolin would probably be perfect tool for the onions.

[@thejohnbeck]

@@kcgunesq true and true. I prefer growing my skills with stones to using some of the more complicated systems with rods and clamps. For the mandolin, I am uncomfortable just looking at them, but yes that is faster and more consistent

[@2adamast]

Aligning the edge is the youtube consensus, but there are ceramic and diamond steels that certainly do sharpen, but it is really difficult. I sharpen more often than twice a year (one minute one stone), going to a professional would mean more knives and more budget.

[@josemartinhalle7923]

I made this today, I got Julia's boxed set at a thrift store for $2 btw, this recipe is simple and amazing! The long cooking time , addition of wine really make the dish sing!

[@antichef]

wow thats a steal! How did the soup turn out... was it singing?

[@josemartinhalle7923]

@@antichef It sang for sure, an aria of onions, beef, and cheese! I will try the coq au vin next! Keep up the great videos! Cooking is my coping mechanism this crazy year.

[@lorifeldmeyer]

@@antichef I try the recipes the right way first then I start tweaking them

[@tneprescintr]

Great vid! 2 tips I got from chef friends: 1. use stones to sharpen your knife. Sharper knifes = fewer tears; 2. when cutting on a board try to cut across as well as down, in a circular motion. If you cut straight down, even with a sharp knife, you'll be pressing as well as cutting.

[@antichef]

Great tips...I'll keep working on those knife skills! (I'm using super inexpensive IKEA knives right now, tough to keep sharp!)

[@MichaelPlasma]

@@antichef get yourself a whetstone it'll change your whole game

[@suzannahlocklair5188]

I made this last week after picking up a nasty cold. Everything tasted bad and I was craving a good French Onion soup. I haven’t had a really good one in a restaurant in years. This didn’t take too long and was pretty much fool proof. It was divine. It was even better the next day. Thanks for the inspiration. I have binged most of your videos…you are addictive.

[@Grayald]

I feel your pain. When I start chopping onions, it's complete I torture for me. So bad that I have to leave and take breaks. But french onion soup is worth it.

[@antichef]

most onions I've ever had to cut at once... but well worth it!

[@neptunek...]

use swimming goggles! it looks silly but it completely blocks the tears.

[@railene1578]

Put wet paper towels on a corner of your cutting board when chopping (just one to three depending how thick they are). Works like a charm for me

[@alzychoze6591]

What I love about this is the deterioration of Mastering The Art of French Cooking over time in the show. Also Gordon Ramsay does go over both knife sharpening AND how no not cry cutting onions- basically don’t cut the root

[@johnmichaelcule8423]

I made French Onion Soup just once. I made the final stage in individual ovens safe bowls each containing one croute (no, I dunno how you pronounce it either) and a covering of cheese on top of the serving of soup. It was good but I seldom have anyone other than me in the flat and I need at least one dinner companion to justify that much effort.

[@lorifeldmeyer]

John I also do the same thing when I make this soup this way everyone can put as much or as little cheese that they want

[@martineastman9855]

Just do what I do and eat enough for 4 people. Problem solved!

[@kenken6550]

I think many home cooks forget that you can use multiple pans for the same dish. If you reduce those onions in 2 pots, it'll save you time and get extra browning. Looks great!

[@ameliadavidson360]

Your ringtone for alarms is the same I use for my morning alarm in the morning, so every time I watch this while I'm at home, I mildly panic the first two rings that somehow I'm late for work. 😅 You mentioned in the first episode that your least favorite vegetables were eggplant and zucchini; mine are onions. So, I've never even tried French onion soup because, well, onions. But damn, this looked delicious!

[@d.e.p.-j.7106]

Happy it came out so well. I didn't expect bouillon cubes to do the trick, but they seemed to work just fine.

[@carolmufarrij777]

I’m so glad you mentioned the bouillon cubes. That was the question I needed answered. As I looked through the comments that is exactly what I was looking for. You have answered this for me. I will use bullion cubes with confidence now that the flavor will be fine. Thanks for your comment

[@MindfulMya]

Thoroughlyenjoying this series. Butter is everything. You have grown so much. I admire your perseverance

[@sissy55ful]

Great job! So fun and funny to watch. Julia would be honored to see this.

[@mrtodd3620]

You can use swim goggles when slicing onions.

[@antichef]

😂

[@FredJensen4745]

@@antichef no seriously I hear it works like a charm!

[@gerardacronin334]

There are actually “onion goggles”. I bought a pair, but my face was the wrong shape and I could not get a seal. The crying continued. So I had to give them away.

[@Lolahelm]

I love to add a bit of red wine in the soup before the toppings, like 250ml 😊 my mum taught it to me and imo it just melts the flavors together so well

[@zzmike]

I do remember Julia actually once saying "this is one case where Campbell's tinned is just about as good" 🙂

[@SilvaDreams]

Maybe back in the 60's or 70's... But now days.. Not a chance in hell.

[@paulfeist]

@@SilvaDreams There are WAY better canned/boxed stocks today... Campbell's quit trying a long time ago.

[@kjb21161]

Just made this a few hours ago. I'm eating it now, freaking fantastic man! I'm going to be trying her other recipes now.

[@Jasmin-rb2ob]

I'm literally making this soup right now, smells fantastic so fare 🥰

[@rylieclothier]

Tip for the onions, refrigerate them the night before and pull them out when you need to cut them, they make you cry less

[@ljwilliams755]

I really enjoy watching your videos - you're way more honest about things than the celebrity chefs. Yes, we all struggle with the damn book that won't sit right!

[@johnweimer3249]

Never straight down with a knife always with a slight slicing motion and don’t scrape the edge of the knife on the board.

[@adidas9694]

First! I love that you’re outside your baking comfort zone

[@antichef]

Thanks, Ryan!!

[@jackieskitchenmore]

I am drooling, this is my favorite soup to make and eat any day! Cheap red wine works great too.

[@DrStout_onYT]

French onion soup is my absolute favorite (sans the crouton/bread-don’t like soggy bread)!!! I’ve created a French onion mushroom crostini that is superb! Thanks for sharing.

[@tianamarie989]

I usually ask for my bread on the side for this reason. I really dislike when I get actual croutons.

[@ingridbrandt7710]

Hej from a fan in Sweden who grew up in America with Julia’s TV wonderful shows. Thanks for the reminder of one of Julia’s classic recipes! BTW-her name is Julia Child, not Childs. I’m gonna ”cheat” and use a good store-bought boullion, too! With proper quality cheeses and good wine and tequnique, this soup is divine. As others have commented, caramellizing your onions much darker will give an even richer flavor.

[@eieyntia]

" Julia Child's " ((child 's )) 's = showing ownership 😭😭

[@joehutter4816]

Very impressive...I am craving a bowl as I write this!!!

[@BrujaCarrieLiz]

This is my kind of cooking 😂😂 chaotic, little bit of swearing and lots of love added

[@jenniferkleine4713]

I'm with @Ms Peach. Use a larger skillet, more surface area and cook the onions at least an hour. They should be very brown. The longer you cook them the sweeter they get.

[@rosejustice]

Cooking oil -- any neutral tasting oil (ie - corn,vegetable, rapeseed, etc.). You can use olive oil, but I would recommend a lower grade rather than the fancy-schmancy extra virgin olive oil. You would just be wasting money and you might not want the flavors to clash. YMMV

[@antichef]

noted! nice tip!

[@danashay]

Damn! I have the book, and God help me, it never occured to me to actually use it! I am beside myself, really. And a little ashamed... Thank you for all of that. I will try to do better, I really will. I have been focused on the meats, and the smoker, lately... Thank you so much, very glad I found you!

[@garlicgirl3149]

I did not expect the make it in a big pot! I like that because finding bowls for the oven and broiler is a feat.

[@blackwivesmatter9040]

Great video bud, if I had to add anything it's that you could have continued to cook and reduce those onions for another half hour. They develop a very deep color and flavor.

[@maryfehr7237]

I made French onion soup with compte cheese. You have to try it. I was drooling. I bought it online. The stuff in the grocery store wasnt the same

[@antichef-j8z]

Did you try the recipes?

[@doloresreynolds8145]

I usually run a copy of a recipe on my printer so I don’t have to fight to keep the book open. Also, since I am a sloppy cook, it keeps the book much cleaner.

[@leighalmond4128]

Lol his book gets trashed!

[@TokyoBlue587]

I just get the e-book version and then open it on my tablet

[@skzion2]

This is a magnificent recipe. I brown the onions a bit more, though. I won't comment on the bullion cubes, but Julia was practical, and she did sometimes recommend a canned beef stock as an option. The intensity of flavor is so impressive, and the texture added to the top is inspired.

[@saraashs2467]

Watching your videos are like a treat to my eyes.. ♥️♥️

[@antichef]

😊

[@kellystruthers8525]

I make this with my onions from the garden, it's beyond delicious!!!

[@robint192]

Enjoying this new direction of cooking. Your soup looked so delish! 🍻 cheers!

[@gardner10970]

Use a pant hanger with clips on either end to fasten to your cookbook on both sides. Just fit as many pages as you can on each side and the cover if possible.

[@carolburnham7406]

On the most perfect summer day I decided to make this soup. What says 80F more than French onion soup? I have central air, so I don’t care. I will make this soup anytime of the year. It is freakin delicious! I don’t know who I enjoy watching more - Julia Child or you making Julia Child’s recipes; more importantly what Julia Child recipe will I make next that you made?

[@TheHatchet2]

sharper knife will reduce the burning from the onions. Also, don't cut the root off until the end as it will help prevent juice from evaporating into the air.

[@la1495]

I heard that if you freeze onions before you chop them it reduces the crying for some reason.

[@antichef]

interesting!

[@RivetGardener]

This is one of Julia's best recipes ever. My Polish mom swore that if you kept a crust of bread in your mouth while chopping onions ,you wouldn't cry- old world hand-me-down technique. I tried it several times, doesn't work :) You did her recipe up perfectly! Congrats on your culinary voyage.

[@maryscott3060]

Yum! I have to make this now!

[@JonUbick]

great trick on the croutes (croutons). Take a clove of garlic and rub it on both sides after they are browned - bam! You cook them in the soup under cheese but this little trick makes them yummy.

[@1983Wells]

Bro I love you and I'm glad you're learning, but I gotta say: Never use the blade side of your knife to clear off your board, or basically anything that isn't cutting. That's gonna make your knife get duller quicker. Keep up the good work.

[@antichef]

ahhh thats a really good tip! I won't be forgetting this anytime soon! Keeping me honest!

[@ethelryan257]

I love Julia and I am growing to love Jamie. He's so dogged determined to get it right - and he does! So, the whole weird US American Fahrenheit system isn't a problem once you know this. I am US American, but I learned how to cook and bake from my German and Italian grandmothers, in Europe. They taught me that Celsius at baking temperatures from 150 to 275C is just half the Fahrenheit temperature. Before some youtube genius who can't bake a pizza without their mommy chimes in to mansplain, let me point out that even the most expensive, deluxe, electronically controlled, fully preheated oven has temperature swings more than twice as great > + and - < than the actual variation between halving the F into C all across the range. Yup, your top-of-the-line oven swings wider when baking than the precision thermostat settings want you to believe. Wood fired ovens far more, and you measure them by how long you can hold your hand in the oven. No, this won't work for making sugar based candies. Or pressure canning. But for real baking by real people - it's all you need to know and it will work on everything from a soufflé to an angel cake to the most rustic bread.

[@johnlau6749]

Jamie, small tip from gordon ramsay: dont get rid of the root first when cutting onions. Only discard the root when done chopping onions. Otherwise, you start crying because of the bleeding of onions

[@bryanstein9240]

You could wear sunglasses while you chop onions

[@meika79]

My absolute favorite soup. I actually stopped going to a restaurant because they served such bad French onion soup 😅. I will try this recipe.

[@alexandraradini6451]

super random but parmesan actually has no lactose just like any other aged/hard cheeses, so no lactaid needed for this soup ;)

[@donnaparsons4371]

My husband and I recently returned from Paris and we were missing the delicious food. I made this soup for dinner using the bouillon cubes, and hubby proclaimed it more luscious than any we had in Paree. Followed it up with crepes suzette on your channel. They too were magnificent. It was extremely affordable too!

[@matthewamaral7134]

This is gonna sound crazy, but I use a splash of Coca Cola to help caramelize this onions. It works wonderfully and doesn’t leave a coke taste don’t worry. Also it’s nicer to serve in a real onion soup bowl that has a handle on one side. That way you can melt the cheese in their own serving bowl

[@gzucc]

A few, like four, short candles burning beside your cutting board can help soften the effect of the fumes while you are chopping. It has to be at least four or more. It's a Witch's spell.

[@jules2565]

Boullion cubes are super salty, I can't imagine having to add more salt. My high blood pressure tells me I can't have this recipe :(

[@lorifeldmeyer]

that's when you make your own stock so you can control the amount of salt that goes in. I make my own tomato sauce I love that I can control the salt and sugar with being a diabetic

[@emilily6513]

when he said 8 cubes I thought that it's going to be soooo salty. Unless he had reduced sodium ones maybe

[@lovemesomeslippers]

Julia for sure didn’t use bouillon cubes! 😟

[@mariemercier6828]

Little tip not to cry While cutting oignons : leave à large glass of water next to your cutting table (planche à découper?). Because there is à certain gaz in oignons that realeses when cut, and this gaz is drawn to water/moisture. That is why we cry, and thé more we cry, thé more thé gaz is drawn to our eyes. Hope it helps ! (Sorry for my orthographe, I speak english more than I write it ) Anyway. Love your vidéos, keep cooking !

[@Chris.4345]

Don’t let anybody dissuade you from smuggling bouillon into soups. Bourdain did it.

[@WH-dm1jl]

good note on the Fahrenheit to Celcius in a French cookbook. Part of the point of the book when Julia created it was to bring French cooking to the US kitchen and demystify it, so it was published with US measurements.

[@jeremyburton1443]

This is on my fall cooking bucket list. Looks tremendous. Thanks for the videos Jamie.

[@antichef]

Awesome!! Don’t use the beef cubes like I did for the stock. Use a proper stock for this one! When I used the cubes I had no idea what I was doing. I remade this last Christmas with a good beef stock and it really elevated it

[@radiationshepherd]

I love this series, one of the few times I've felt compelled to go to the Playlist and watch from the beginning

[@kathyscrazylife]

One of my favorite Julia recipes- my husband says it’s definitely a do-over!

[@curtisrobinson7962]

@Kathy's Crazy Life Oh, I couldn't understand what you meant by a 'do over', having not heard the expression before. Make again; I get ya now.

[@lorifeldmeyer]

also this soup freezes really well

[@rustyshackelford312]

Nothing better on a cold day than french onion soup and a good scotch ale.