Julia's French Onion Soup

Julia Child’s Mastering the Art of French Cooking
French Onion Soup
5 c. sliced yellow onions
3 tbsp butter
1 tbsp oil
1 tsp salt
¼ tsp sugar
3 tbsp flour
2 quarts boiling beef stock
½ c. white wine
Salt and pepper to taste
2 oz swiss cheese, slivered
1 tbsp grated raw onion
Several rounds of hard-toasted French bread
1 ½ c. grated swiss and parmesan cheese
1 tbsp olive oil
In a large OVENPROOF pot, heat the butter and oil on medium low. Add the onions and cover, cook for 15 minutes. Uncover, raise heat to medium, add salt and sugar. Stir frequently for 30-40 minutes, until the onions are deep brown. Sprinkle in the flour and stir for 3 minutes. Off heat, blend in the boiling stock and wine and salt and pepper to taste. Simmer partially covered for 30-40 minutes more.
Preheat the oven to 325. Stir the slivered cheese and grated onion into the soup. Float the rounds of toast on top, and spread the grated cheese over them. Sprinkle with the oil. Bake for 20 minutes, and set for a minute or two under a broiler to lightly brown the top. Serve immediately

Rating: B.

Notes: This sounded so good, and the final product was yummy… but it was not-homemade tasting. It almost tasted like French onion soup from a can! Next time I would add herbs and spices and skip the last bit with the grated onion and all that—just serve the soup with toast on the side.