Onion soup (Soupe à l'oignon) from Mastering the Art of French Cooking, Volume One (page 43) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, and Parmesan cheese for Swiss cheese.

  • wesley_3704rt on February 18, 2026

    Delicious! Even when made with chicken broth ??

  • hlange on October 25, 2025

    Delicious. I'd leave out the cognac next time, it influenced the flavor profile dramatically and I preferred it without.

  • apw2020 on January 21, 2025

    My favorite soup! Takes forever!

  • DKennedy on May 16, 2024

    I think this may have been the recipe Eric used when he made us dinner.

  • Rachaelsb on January 07, 2024

    My first time using my JC cookbook and what better way than to make the onion soup. I was uncertain as it seemed as though not a lot of onions but….oh my. We were so happy with the full rich flavor. It was a dish that made you feel proud!

  • deboChicago on March 31, 2020

    We don’t make this often, but whenever we do, we are very happy. Beautiful flavor.

  • Beebopalulu on December 02, 2019

    A classic for a reason

  • gillsil on May 06, 2017

    The first recipe I have tried from this great book - you certainly need to allow plenty of time but the recipe is actually very easy and was quite delicious. I was even inspired to make my own stock for it! I didn't have any cognac so added a little dark soy sauce and red wine vinegar at the end to give it the little lift it needed. Served this with the baked French bread croutons which are an addition to the recipe and some grated Gruyere cheese - lovely!!

  • Lee on February 14, 2016

    Search no further.

  • Trackypup on June 05, 2012

    Fabulous. The Cognac/Brandy adds so much depth. Best I've made

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