French Onion Soup Gratinée
ID: 08e7f9cf...
A classic, comforting French Onion Soup Gratinée prepared by legendary chef Jacques Pépin. This soup features deeply caramelized onions simmered in savory chicken stock, topped with crusty baguette croutons and a generous layer of melted, bubbly Swiss cheese baked to a golden brown perfection.
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🍳 Cooking Flow
Sauté and caramelize the sliced onions in butter and olive oil until dark brown. → Bake thin baguette slices in the oven at 400°F to make crunchy croutons. → Add chicken stock to the caramelized onions and simmer for 20 minutes. → Assemble by layering croutons, cheese, and hot soup in ovenproof bowls. → Top generously with Swiss cheese and bake at 400°F for 30 minutes until golden and crusty.
Cooking Steps
Brief Cooking Order
Sauté and caramelize the sliced onions in butter and olive oil until dark brown. → Bake thin baguette slices in the oven at 400°F to make crunchy croutons. → Add chicken stock to the caramelized onions and simmer for 20 minutes. → Assemble by layering croutons, cheese, and hot soup in ovenproof bowls. → Top generously with Swiss cheese and bake at 400°F for 30 minutes until golden and crusty.
Introduction
A classic, comforting French Onion Soup Gratinée prepared by legendary chef Jacques Pépin. This soup features deeply caramelized onions simmered in savory chicken stock, topped with crusty baguette croutons and a generous layer of melted, bubbly Swiss cheese baked to a golden brown perfection.
Step 1
Melt 3 tablespoons of unsalted butter with a dash of olive oil in a large skillet over medium heat.
Step 2
Thinly slice the onions and add them to the skillet with the melted butter.
Step 3
Season the onions with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 4
Sauté the onions for 15 to 20 minutes, stirring occasionally, until they are deeply browned and caramelized.
Step 5
Slice a baguette into thin slices and place them on a baking sheet. Bake at 400°F for 10 to 15 minutes until very dry and crunchy.
Ingredients List
Important Notes
Caramelizing the onions slowly for 15-20 minutes is crucial for developing the deep, sweet base flavor of the soup.
Using ovenproof bowls with a distinct lip helps hold the melted cheese crust on top, preventing it from sliding down into the soup.
Baking the assembled soup in the oven at 400°F is slower than using a broiler, but it yields a much better, thicker, and deeply flavorful crust.
Be extremely careful when serving as the soup inside the bowls remains intensely hot for a long time.
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