Onion soup gratinéed de luxe (Soupe gratinée des Trois Gourmandes) from Mastering the Art of French Cooking, Volume One (page 45) 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.

  • stephen_9mjqch on March 14, 2026

    I did the deluxe, but the egg/cognac/worcestershire went in before I baked it. Very nice.

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