French Onion Soup CAGE MATCH: Julia Child vs. Anthony Bourdain vs. Paul Bocuse

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A french onion soup battle. 3 recipes, 3 legends... only one winner! Julia Child vs. Anthony Bourdain vs. Paul Bocuse

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00:00 The Brief
03:54 Julia Child recipe
12:21 Paul Bocuse recipe
19:14 Anthony Bourdain recipe
25:11 Final Assembly of all 3 recipes
29:49 Order Up: The Tasting

Recipes:

Julia Child:

1.5 lbs or about 5 cups of
thinly sliced yellow on ions
3 Tb butter
1 Tb oil
1 tsp salt
¼ tsp sugar (helps the onions to brown)
3 Tb flour
2 quarts boiling brown stock, canned beef bouil-lon, or 1 quart of boiling water and I quart of stock or bouillon
½ cup dry white wine or dry white vermouth
Salt and pepper to taste

3 Tb cognac
Rounds of
hard-toasted
French bread (see recipe following)
I to 2 cups grated Swiss or
Parmesan cheese

12 to 16 slices of French bread cut ¾ to 1 inch thick
Olive oil
Clove of garlic

A freproof tureen or casserole or individual onion soup pots
2 ounces Swiss cheese cut
into very thin slivers
I Tb grated raw onion
12 to I6 rounds of hard-toasted French bread

Paul Bocuse:

1 ¼ Ib. (600 g) yellow onions
1.5 sticks (5 oz./150 g)
unsalted butter
2 tablespoons flour
11 cups (2.5 liters) water
1 small bouquet garni
7 oz. (200 g) bread, preferably a thin baguette (known in France
as a flûte)
9 oz. (250 g) Gruyère cheese, grated
4 egg yolks
1 small glass of aged
Madeira wine
Salt and freshly ground pepper

Anthony Bourdain:

6 ounces/168 g butter
8 large onions (or 12 small onions),
2 ounces/56 ml port
2 ounces/56 ml balsamic vinegar
2 quarts/2.2 liters dark chicken stock
4 ounces/112 g slab bacon, cut in ½-inch/1-cm cubes
1 bouquet garni (see Glossary)
salt and pepper
16 baguette croutons (sliced and toasted in the oven with a little olive oil)
12 ounces/340 g grated Gruyere cheese
(real, imported Gruyère!)