French Onion Soup

Recently we were invited to friend's French theme dinner party, and a good portion of the courses came from Julia Child's recipes, which was one set of books we didn't own, so a trip to Books for Cooks the week after had us 2 vintage editions of both volumes in our hot little hands. 

It's fair to say that we are a little obsessed with French Onion Soup at the moment. We had a great one (omittidely steaming hot) at the Station Hotel in Footscray, the recent dinner party and previous home made batches. So time again to test a new recipe French Onion Soup from Mastering the Art of French Cooking, Volume 1. This was made in our large Le Creuset as we needed to travel with this batch.

Underestimated how much bread was required for the Le Creuset for the bulk cook.

Onions were sliced on a mandolin, sweated in oil and butter until caramelised, flour was added, beef stock and vermouth to simmer for a couple of hours. Cognac added just before ready to serve, and croutons and swiss cheese grilled vin the oven to finish.

Verdict: Delicious, I could eat this all day. I prefer the onions sliced a little thicker, but now we are getting nit picky.
Would we make this again?: It's a time consuming one, but so worth it. nothing like if you have a couple of hours free on a cold Sunday afternoon.