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Jacques's Onion Soup Gratinee

Yield: 6 cups, enough for 5 or 6 small crocks
2 tablespoonsoil
1 tablespoonbutter
1 1/2 poundsonions, peeled and thinly sliced (about 5 cups)
1 teaspoonminced fresh thyme sprigs, or 1/2 teaspoon dried thyme
1/2 teaspoonsalt, or more to taste
5 cupshot chicken stock, homemade, or low-sodium canned broth
1/4 teaspoonfreshly ground black pepper, or more to taste
1/4 cupred or white wine (optional)

For each crock of onion soup gratinee:
3 or 4 slicesbaguette, about 1/4 inch thick cut on the diagonal
2 to 2 1/2 ouncesGruyere or Emmentaler cheese, grated (about 3/4 cup)
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Jacques's Onion Soup Gratinee - Equipment List

Chefs Knife
Saucepan

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Jacques's Onion Soup Gratinee - Instructions

Special equipment
A heavy-bottomed 3- or 4-quart saucepan, with a cover, to make the soup; small (11-ounce) soup crocks or
a large crock or heavy casserole for the gratinee version.

Set the saucepan over medium-low heat and add the oil and butter. When the butter has melted, add the
onions, thyme, and 1/2 teaspoon of salt and mix together thoroughly. Cover the pan and cook for about 10
minutes, stirring occasionally. When the onions are quite tender, uncover and raise the heat slightly.
Cook for another 20 to 25 minutes, stirring frequently, until the onions are dark brown and have
caramelized in the pan. Lower the heat if the onions are in danger of burning.

Stir in the hot stock, scraping any crystallized juices from the bottom of the pan, and bring the soup
to boil. Taste and adjust the seasonings, adding salt and 1/4 teaspoon of black pepper or more to taste,
and wine, if you like. The amount of salt will vary, depending on the broth. Cover and simmer for about
10 minutes.

The soup may be served plain or gratineed, as follows:

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Jacques's Onion Soup Gratinee - Instructions Continued

For onion soup gratinee
To make croutons, toast a dozen or so baguette slices on a baking sheet in a 400 degree F oven, until
crisp and starting to color about 10 minutes.

When the soup is ready, arrange the individual crocks on the baking sheet. Put the croutons (whole or
broken into large pieces) into the bottom of each crock, and sprinkle about 2 tablespoons of cheese on
top. Ladle in a cup or more soup, to fill the crock to the inner rim (about 1/4 inch from the top). Heap
a large mound of grated cheese all over the surface of the soup, using the rest of the cheese for each
crock.

Place the baking sheet in the oven and bake for 30 - 40 minutes, until the cheese is dark golden brown
and has formed crust over the soup. Move the hot crocks carefully onto individual plates and serve.

RECIPE CREDIT: Julia and Jacques Cooking at Home cookbook, published by Knopf.

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