Mastering the Art of French Cooking | Julia Child
- Soupe Gratinée des Trois Gourmandes [Onion Soup Gratinéed de Luxe], p. 45
You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.
Butter Count: +4 TB
Cost: $14.80 [~$2.11 per serving]
Just when you thought you couldn't make Julia’s French Onion Soup any fancier, you find this recipe. French Onion Soup with a “final fillip.” This recipe adds a small addition to the previous recipe (Soupe à l’Oignon Gratinée [Onion Soup Gratinéed with Cheese]). That was Recipe #78 for me, and you can read all about that recipe here. Basically, that recipe is gold, and there really is no need for any other French Onion Soup recipe besides that one. It definitely earns a spot in my top ten list.
Now let’s talk a little more about that final fillip. After making the base recipe, a little bit of cornstarch is beat into an egg yolk. Worcestershire and cognac is then added. If you think you want to make this soup without the cognac, really think long and hard about that one. The cognac adds so much flavor, and it’s wonderful. I’m not a person to just sit down and drink cognac, but I will always add it to my French Onion Soup from here on out.
Just before serving the soup, lift a piece of the bread up and scoop out a ladleful of soup. In a thin stream (you don’t want to scramble your eggs), add the soup to the egg mixture. Continue by adding two more ladlefuls. Lastly, lift the bread back up and pour the mixture back into the pot of soup. Very carefully stir under the bread to blend all those flavors. The egg yolk and cornstarch makes this soup a little richer and thicker than the previous one. As for flavor, I really couldn’t tell that much of a difference. Though, I did not try the soups side-by-side. Overall, still a very delicious soup. If you want to be really fancy, you could add the egg mixture at the table to impress your guests.
You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking
May 15, 2020 by Laura Bullock