Petra, the original recipe calls for 3 1/2 cups of flour. I've always used four cups. You can get a great baguette using that recipe. BUT, over the years I've made adjustments, using a biga, adjusting the yeast, adding more water, leaving the dough in the fridge from two or six days, doubling and tripling the amount of flour, reducing the amount of yeast, etc... See Notes at the end of the recipe in RED. Basically bread is just flour, salt, yeast and water. It is easy to adapt and very forgiving. About the only thing you can do wrong is use hot water and kill the yeast. Or over proof a shaped loaf. French Baguette Julia Child 1 package dry active yeast (2 1/2 teaspoons) 3 1/2 cups unbleached flour (bread flour) 2 1/4 tsp salt 1 1/3 cups cold water plus 1/3 or so additional water Using Food Processor Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes. Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm. Let the dough rest for 2 minutes and then knead roughly and vigorously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly. Preliminary rise - 40 to 60 minutes at around 75°F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume. Deflating: Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise. Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing. To Shape, Cut the dough in half. Set one piece aside and cover with a towel. On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it u p as evenly as you can. Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom. Repeat with second piece of dough. Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f. Place stone in oven and Preheat oven to 450°F. Slash three long cuts into the loaves and place on the hot stone. Spray loaves with water and immediately toss a number of ice cubes on to the bottom on the oven to create steam. Spray again two or three times, 3 minutes a part. Bake until bread is golden and has an interior temp of 200°F. Takes about 30 minutes. Making Dough in a Mixer or by Hand When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifting it up with a scraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead. MY NOTES: I use a Magic Mill to do most of the kneading. The Magic Mill can handle over 20 cups of flour at one time. I use 4 cups for a single batch and 8 cups for a double batch Plus the addition of a Biga. I prefer a wet dough so I add more water. I usually start this bread with a Biga (Italian)/Poolish (French) a pre-fermentation. Made the night before. Contributes to a more complex flavour and a better texture. 1 1/2 cups flour 1/2 teaspoon yeast 1 cup of water. Mix well. Cover and set aside. Other changes: I mix the Biga, Flour, Yeast and water together,without the salt, and let sit for 20 to 30 minutes to allow the flour to absorb some of the water. I add the salt after this rest, and then finish by kneading. This dough makes for a wonderful pizza crust. Place dough in fridge and leave it for two to four, even five days. Take it out early (three hours) to give it time to come to room temperature. Allowing the dough to have a long cold fermentation really develops the flavour and the texture of the bread. EDITED NOVEMBER 2012: I now reduce the amount of yeast called for in the original recipe. When doubling the amount of flour to eight cups of flour and 1 1/2 cups of biga, I use just three teaspoons of yeast. OPTIONAL: Add Cranberries and Pistachios

The thing about words like "gravy", "sauce", "salsa" and "mole" is that they take on local characters to mean something rather specific when all of those words really just mean liquidy stuff to pour over food. Calling it "au jus" is more about the 100+ years of the sandwich famously being described as "au jus", than about it accurately being sauce au jus de viande. One of the restaurants which claims to have created it, Phillippe's (a few blocks from the other one), gave this recipe to Food Network, though I don't know if that's how they actually make theirs. Au jus, is a noun in American English. You will often hear people ask for "more au jus", or ask to "warm up the au jus". One of the origin stories was that the roll fell into the pan drippings at the carving station while a man was getting a beef sandwich and he said he was fine with the wet roll. Another version was that he complained that the bread was stale or too hard, so they dunked it in the juices to soften it. Still another version was that the guy just wanted the drippings so asked to have them soak up on his bread. They say it got the name because customers who saw it would ask to have the roll dipped "like Frenchy does," referring to Mr. Phillippe, who, being French, probably also inaugurated calling it "au jus". Thus, he probably just meant "with the juice", period. At the other place that claims to have invented it, Cole's, they say it was dipped in the juices for a guy with bad teeth who couldn't bite and chew the roll. I could believe that they did make sandwiches with drippings, too, but it makes the most sense that the name of the sandwich, and the "au jus" to dip it in, came from Frenchy's, which is what customers used to call Phillippe's. Whichever, that first French dip sandwich was literally dipped in the jus de viande. I wouldn't think many had been since, since, as you say, there isn't that much juice to be had, especially if you skim it.

Trudy, I would use the recipe that Linda linked to. You can make the baguettes, long or short, or make short fat loaves if that will work better for you. I often do double or triple batches of the dough and bake loaves of different sizes and shapes. French Baguette Julia Child 1 package dry active yeast (2 1/2 teaspoons) 3 1/2 cups unbleached flour (bread flour) 2 1/4 tsp salt 1 1/3 cups cold water plus 1/3 or so additional water Using Food Processor Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes. Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm. Let the dough rest for 2 minutes and then knead roughly and vigorously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly. Preliminary rise - 40 to 60 minutes at around 75�F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume. Deflating: Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise. Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing. To Shape, Cut the dough in half. Set one piece aside and cover with a towel. On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it u p as evenly as you can. Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom. Repeat with second piece of dough. Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75�f. Place stone in oven and Preheat oven to 450�F. Slash three long cuts into the loaves and place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden and has an interior temp of 200�F. Takes about 30 minutes. Making Dough in a Mixer or by Hand When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifting it up with a scraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead. MY NOTES: I use a Magic Mill to do most of the kneading. The Magic Mill can handle over 20 cups of flour at one time. I use 4 cups for a single batch and 8 cups for a double batch Plus the addition of a Biga. I prefer a wet dough so I add more water. I usually start this bread with a Biga (Italian)/Poolish (French) a pre-fermentation. Made the night before. Contributes to a more complex flavour and a better texture. 1 1/2 cups flour 1/2 teaspoon yeast 1 cup of water. Mix well. Cover and set aside. Other changes: I mix the Biga, Flour, Yeast and water together,without the salt, and let sit for 20 to 30 minutes to allow the flour to absorb some of the water. I add the salt after this rest, and then finish by kneading. This dough makes for a wonderful pizza crust. Place dough in fridge and leave it for two to four, even five days. Take it out early (three hours) to give it time to come to room temperature. Allowing the dough to have a long cold fermentation really develops the flavour and the texture of the bread.

I use Julia's recipe for the most part, with my own changes (I use red wine, vermouth and brandy and part rich beef broth that is reduced by half), but I still deeply caramelize the onions. I have her book "The Way to Cook" and the recipe in there is a little different than the one Beth posted from her earlier book. Last time I made it, several months ago, the onions took almost two hours to caramelize to a walnut brown. I can post the recipe but it's not much different than others here. Ina Gartens French Onion is also excellent, one of the few I've seen that uses enough alcohol. Barefoot Contessa french onion Soup 2 1/2 lbs yellow onions, halved, and sliced 1/4-inch thick ( 8 cups) 1/4 lb unsalted butter 1 bay leaves 1/2 cup medium-dry sherry 1/2 cup brandy or 1/2 cup cognac 1 1/2 cups good dry white wine 4 cups beef stock 4 cups veal stock ( or just double up on the beef stock) 1 tablespoon kosher salt 1/2 teaspoon fresh ground white pepper freshly grated parmesan cheese ( or a cheese of your choice) Directions In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.