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This winter, I’ve snuggled up to more than my fair share of Julia Child cookbooks and DVDs of her cooking shows, “The French Chef”. So far I’ve seen countless hours of her slapping dough around to make croissants and French bread, demonstrating brutally tedious sauce-making techniques and offering 1960’s style video of her own shopping tours around Paris and the south of France. Nevertheless, I’m addicted to learning from this woman.
As a result, for the first time I’ve made homemade French Onion Soup, following Julia’s recipe verbatim. It turned out perfectly. Even my husband was “warmed” up to the idea of eating enormous amounts of onions and butter and cheese in this hearty dish. He even warmed up to the idea of learning a little something from Julia. I think he’s enjoying himself, ever so slightly, because Julia was a practical woman and a wildly demonstrative teacher who made it easy for us to understand and learn from- something all teachers should be, in my opinion.
One thing I’ve learned from reading other books and blogs about French culture, cooking techniques, style and form is that the French, particularly Parisians, really love to warm themselves up with a hot bowl of soup during the chilly winter months. Check out David Lebovitz’s blog about living in Paris and his article about celery root soup at: http://www.davidlebovitz.com/archives/2008/12/celery_root_soup.html
Here’s a quicker version of French Onion Soup than in Julia Child’s book I used (Mastering the Art of French Cooking, Fortieth Edition, Vol. 1 by Julia Child, Louisette Bertholle and Simone Beck, p. 43-45). It’s Emerille Lagasse’s recipe found on the Food Network website:
Substitute ½ cup red grape juice for the sherry and remember to use only your own homemade chicken and veal stock, made from dhabiha halal animals. If you don’t have that, use a halal canned or carton broth (let me know if you see that in any stores), or a can or carton of kosher stock or broth.
You can also use beef stock instead of chicken or veal stock but the taste will be a bit more “meaty”. And you can also just use one type of stock (i.e. only chicken as opposed to the combination), just make sure the stock is dark. Don’t make this dish if you will only be able to use water- it just isn’t worth sacrifice in taste.
Bon Appetit! Let me know how your soup turns out…