We follow the directions from none other than Julia Childs to the 1000th degree. Her recipe is the best – I can guarantee you that I’ll be slicing about a case of onions, slowing cooking them exactly as she says, lighting a little brandy to them before adding the homemade beef stock. We’ll have homemade croutons and swiss cheese on the side for you to assemble yourself – but don’t worry, it’s super easy to do!!
Reheat the soup on top of the stove. If possible, place in ovenproof bowls, top with crouton and cheese and heat in oven until bubbly.