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Jacques Pepin's Onion Soup Gratinee

5.0(10)

This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.

by Chef Kate·published 2005-10-25

Open original recipe

Lunch/Snacks

Servings

4 serving(s)

Total time

1h 10m

prep 25 min

Calories / serving

1150 kcal

Ingredients (7)

serves

2 tablespoons unsalted butterbutter
3 onions, slicedonion
7 cups unsalted chicken stock, preferably homemadechicken-stock
1/2 teaspoon sea saltsalt
1/2 teaspoon fresh ground pepperpepper
16 slices baguettebaguette
10 ounces gruyere, grated on the large hole side of a box grater (or Comte or Emmenthaler)gruyere

Instructions (11 steps)

01Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
02Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
03In the meanwhile, pre-heat the oven to 400°F.
04Toast the baguette slices in the oven.
05Place one or two slices of baguette in the bottom of each of four ovenproof crocks.

06Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.

07Ladle the onion and stock mixture into the crocks.

08Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.

09Bake for 35 to 45 minutes or until cheese is beautifully browned.

10In the last few moments, place the remaining baguette slices in the oven to warm.

11Serve the soup immediately with the toasted slices of baguette.

Nutrition (per serving)

Calories: 1150 kcal
Protein: 53 g
Fat: 39 g
Saturated fat: 20 g
Carbs: 147 g
Fiber: 9 g
Sugar: 5 g
Sodium: 2219 mg
Cholesterol: 94 mg

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Rich recipe — supports nutrition-aware planning.