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