Jacques's Onion Soup Gratinee - Instructions
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
The soup may be served plain or gratineed, as follows: