I always wanted to remake Julia Child's masterpiece: French Onion Soup (Soupe a l'oignon). The first time I made it, it was very, very good. But a few years of learning and the addition of homemade beef stock, how much does it improve?! You can find this recipe in Mastering the Art of French Cooking v1. 🚩Support the Channel on Patreon! https://patreon.com/antichef 🚩I'm on Instagram https://www.instagram.com/antichefjamie 🚩What I Use (Amazon Store) https://www.amazon.com/shop/antichefjamie (As an Amazon Associate, I earn from qualifying purchases) Mastering the Art of French Cooking Vol 1 & 2: https://amzn.to/3lTownp The Way to Cook cookbook: https://amzn.to/3IJWnva Music: https://www.epidemicsound.com/ #jamieandjulia #frenchonionsoup #antichef #juliachild Recipe: (for 6) 1 1/2 pounds sliced yellow onions 3 tb butter 1 tb oil 1 tsp salt 1/4 (or a pinch more;)) sugar for the onions to brown 3 tb flour (don't be a cowboy when adding this in) 2 quarts beef stock 1/2 cup dry white wine or vermouth salt and pepper 3 tb cognac (if you want) rounds of french bread toasted (olive oil and a garlic clove) 1 to 2 cups of swiss or parmesan cheese... or both beef stock: 3 to 4 pounds raw beef bones 2 each: roughly sliced carrot, onion, celery 6 or more quarts water herb bouquet: 8 parsley sprigs, 1/4 tsp thyme, couple bay leaves, 6 peppercorns, 4 allspice berries 2 large garlic cloves smashed large unpeeled tomato salt and pepper