Onion Soup – Soupe à l‘Oignon (with garnishings/Croûtes)

Whenever I think of French cooking, one of the first dishes that comes to mind is French Onion Soup. I mean, it's a total classic. Found in the best and the worst of restaurants, it's the soup that you know contains the word "French" and means it. (Unlike those wannabe's like fries and toast.) It is with the greatest pleasure I order it whenever I find it on a menu, and it was with the highest anticipation that I got to what I refer to as "Recipe #4" in Julia Child's  Mastering the Art of French Cooking. To prepare this soup would certainly be the highlight of all recipes, right?

Cooking Onions for Onion Soup - Soupe à l‘Oignon

Maybe it was the soup base that I chose. The ingredients list calls for "2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon". I chose to go with the bouillon - I used beef "better than bouillon". Or maybe it was the choice in brand of dry white vermouth (versus perhaps a dry white wine which was the other alternative). I'm not saying either of these was the full reason, but I am saying I was extremely disappointed in my final result. It totally lacked the flavor and texture and general appeal of anything I have ever considered French Onion Soup.

After making this soup, I pretty much closed this cookbook and moved on to other endeavors. Will I try making Julia's Soupe à l'Oignon again? Without a doubt. But not anytime soon. I mean, please - I don't fault the recipe, or the cookbook. Both are without doubt classics, and the error is certainly in the technique of the untrained chef (moi). And it has taken me a while, but I have missed my birthday buddy and I am more than anxious to resume my journey through this beloved masterpiece.

One positive comment I can add to this dismal review is the Croûtes (!) Using just 1-inch thick slices of French bread, a bit of olive oil half-way through 1/2 hour of roasting, and some garlic rubbed at the end, I think I found a super simple and delightfully delicious tasty treat that is perfect for practically any occasion. This recipe is one of those things that you make, and it's so good you swear that you will make it again. So I can't claim that this experience was a total wash. I've found a happy favorite - love the Croûtes!!