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

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! 👍

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.

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

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!! 👍

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.

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.

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.

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.

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.🌸

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.

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.

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.

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 !

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

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

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

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

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!

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!

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.

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.

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.

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.

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

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

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

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 🤤

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

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... ;*

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!

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.

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

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!

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

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!

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.

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.

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.

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.

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

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.

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.

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

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

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

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

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!

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

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.

You can use swim goggles when slicing onions.

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.

I woke up yesterday and found one of your vids in my recommendations and it’s the next day and I’m still watching your videos and I’m loving them!! ❤🎉

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

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!

I made this with today. My family loved it. I appreciate this series!

I’m so glad RU-vid recommended me this video ! I am looking forward to watching more content from this channel. Subscribed !

Yum! I have to make this now!

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.

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!

That looks SO GOOD!I I have got to make this soon! Good job with the onions.

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

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!

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

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

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.

I'm watching through all these videos, and this is kitchen number four so far. How many more do I have to look forward to? Never know which kitchen I'll see from episode to episode...it's like a game now!

Thank you for sharing this recipe. It brings back memories of someone I love very much.

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

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.

I love this episode! 😍😍

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

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!

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.

Jamie, I have never seen this version of Onion Soup before... I don't have this recipe book but I, my mouth is watering I am almost speechless! I would go out and buy this cookbook just simply for this recipe is pretty much what I'm saying! I have always seen the soup ladled into individual ceramic bowls with the French bread on top and swiss cheese over the top of the French bread and but to see the way you did it, is just over the top so well done and can't wait to get this cookbook 😁😢😢😢 PS. I have heard that if you put a whole onion in the freezer for at least 20 minutes that when you go to chop up the onion after that, you don't tear up! I haven't tried it yet, but I will!

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

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.

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.

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

Two thumbs way way up!!! Enjoying this so much!!! 👍👍

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

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?

Great job making this. I love your kitchen!

Heaven. I've watched this about 8 times. YUM.

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.

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

Literally mouthwatering

Love French Onion Soup...thank you for sharing! Recently found your channel, and gotta say one of my top faves. Carry on friend, from a Saskatchewan follower :-)

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.

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

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

This recipe and her poulet roti recipe are my favorites from this cook book!

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

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

I want some and I just finished eating dinner! It looks SOOO good!

Nicely done! Thank you for sharing!

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

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

Thanks. I have wanted to make so now I am ready to give it a try.

Perfectly done!

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